EWEDU SOUP RECIPE
Ewedu is a popular soup mostly eaten by the Yorubas from the western part of Nigeria. It is a green leafy vegetable (jute or molokhia) that is paired with stew (gbegiri) for swallow. It usually goes down well with Amala (black yam flour), “If you are from Oyo or Ibadan and you haven’t tasted this combination, you miss road be that …ooo… Lol.”
Ewedu is a very rich source of Folic Acid, in recent times the health benefits of Ewedu has come to light, it has been known to include vitamins such as A, B C and is also high in fiber, I am sure you definitely have to give it a try. For you to get a palatable ewedu soup, the following ingredients are needed:-
- Ewedu Leaves (jute or molokhia)(corochorus Olitorius)
- ½ Teaspoon Potash (powder)
- 3 table spoon Locust bean(Iru)
- Blender or Ijabe (Ewedu broom)
- 1 cup of water
- 1 seasoning cube
- 2 table spoon egusi (ground melon seeds) (optional)
- 2 table spoon crayfish
Step 1: pick the ewedu leaves from the stem, better still you can buy from GRAINFEILD FOODS, fresh and already picked, they are my number one online store, that’s where I buy all my food stuffs, On this note all you need to do is to wash the jute leaves with warm water ensuring that there is no trace of sand.
Step 2: Place a pot on a medium heat and add water, Note, the quantity of water varies, depending on the quantity of jute leaves you are using.
Step 3: Add ½ tsp of potash and cover with the lid.
Step 4: Add the washed leaves and allow to simmer for few minutes. Ensure it is soft enough then sieve out the water and put in the blender, use the pause button to chop the leaves, pause from time to time until it is properly chopped. Ensure it is not too smooth to achieve a perfect draw of the soup. Alternatively you can also use Ijabe (broom) to do it manually.
Step 5: Pour the blended Ewedu into a pot and heat the pot at a low temperature and add Iru (Locust beans) add grinded crayfish, add 2tbsp of grinded egusi (melon seeds) it’s quite optional, add seasoning cubes and salt to give it taste.
Step 6: Increase the temp. of the heat and allow to cook for 1 minute, Do not allow the soup to overcook so as to maintain its green colour and drawing. This is the beauty of ewedu serve with gbegiri, buka stew and Amala or Tuwo (corn flour)
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