Easiest Way to Make Delicious Ewedu Soup

Ewedu Soup. Ewedu soup in a yoruba land is one of the most popular soup, learn how to make this soup with ewedu leaves and all the other ingredients used in the process. Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved. Ewedu soup is a slimy vegetable prepared by the Yoruba's and is known to have so many nutritional values.

Ewedu soup will forever remain one of the most popular Nigerian soups, particularly amongst the Yoruba ethnic group. Ewedu leaves are also known as Jute or Molokhia leaves. Ewedu soup is one of the tastiest dishes you may find in Yoruba cuisine. You can have Ewedu Soup using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Ewedu Soup

1. You need of Ewedu leaves (corchorus olitorius/Jute).
2. Prepare of Potash (A small sized stone or 1/2 tsp if powdered).
3. It's of Ijabe (Ewedu Broom) or a blender.
4. Prepare of water.
5. It's of Salt.
6. It's of seasoning.
7. It's of Egusi.
8. You need of pieces of whole Crayfish.
9. You need of Egusi (ground melon seeds).
10. You need of ground crayfish.

This soup is indigenous to Ewedu soup is the most loved dish by Yorubas. Do you want to date a Yoruba person, then you may. This recipe for Ewedu soup is more like a sequel to my post on the health benefits of Ewedu. It was going to be a part of the post until I spoke with a friend who suggested I could treat the Ewedu recipe.

Ewedu Soup step by step

1. You can either buy fresh ewedu leaves this means that you have to pick the leaves from the stem, as you only need the leaves. Or you can buy the frozen leaves from the Asian/ African grocery shop, this would have have been picked. I have used the fresh one and I've picked and washed the leaves. Place the water in a pot, add a small stone of potash or 1/2 tsp of potash and bring water to boil..
2. Pour in the washed ewedu leaves and leave to continue boiling in the water, until soft..
3. Check to see if the leaves have soften once the are soft enough, pour this in the blender (or you can use what we call Ijabe (this is like a small short broom) to manually chop the leaves). Otherwise, pour in a blender and use the pulse button "P" a couple of times to chop the leaves, you don't want this all smooth..
4. Otherwise, pour in a blender and use the pulse button "P" a couple of times to chop the leaves, you don't want this all smooth..
5. Pulse a few time until thoroughly chopped but not smooth..
6. Pour the soup back in the pot and place back on heat, add the iru (locust beans).
7. Add some cray fish, it better to use the ground crayfish. Add 2 tablespoon of grounded egusi (grounded melon seeds, this is optional) you can have it plain if you prefer..
8. Add salt and seasoning cube to taste. Please note that you need to be fast as possible so the the soup still maintains its greens and still drawy. The beauty of ewedu is in its drawiness i.e its sliminess (if there's any word as such).
9. Ewedu is usually paired with its twin sister "Gbegiri" and eaten along with Amala. It was once said that if yoruba people were to have their own flag it will be in the colours of these 2 soup, "Ewedu & Gbegiri" Ewedu is a very rich source of folic acid, my grandma used to make me just eat or lets say drink this soup on its own being anaemic. In recent times, the health benefits of ewedu has come to light, it has been known to include vitamins such Vitamin A, B & C and high in fibre..
10. Here's a picture of the potash. I hope you've enjoyed this tutorial, and that you will try it. Good lUck.

There was a food post on this blog, where I wished that I know how to cook some other soups like ewedu and gbegiri. Yinka saw that post and decided to help us out with the. Traditionally, ewedu soup is prepared with edible potash (kaunwa) and very few spices are added, you can still prepare ewedu soup without patash if you love it the traditional way. bjprodint: Ewedu is ewedu ，as far as its from ewedu the soup go draw ，and i cant eat rice with Isrealis also eat ewedu with cheese and mutton. Arab eats Okro soup too even with rice, and they. 'Ewedu' soup is prepared with 'Ewedu' leaves, hand picked and washed. A cooking pot is placed on a lit burner, water is added into the pot and heated to boiling point.