SOUP RECIPES (EWEDU SOUP)

SOUP RECIPES (EWEDU SOUP)



Ewedu soup is mostly eaten by Yoruba’s. It is indigenous to the Yoruba people,  but it is increasingly being appreciated by other ethnic groups.

Ewedu soup is tasty and delicious. It's a mucilaginous and very slimy draw soup made from jute leaves, also known as ayoyo or saluyot leaves (corchorus olitorius). In the average yoruba home, ewedu isn't served alone. It's often served with stew or gbegiri and accompanied by either Amala or Eba (Garri) or peppered buka stew.

The following are what you need to cook Ewedu soup. Some of these are optional as you do not need to add them to get the perfect Ewedu that draws and produce the attractive green colour.

                                                             

Ingredient for Ewedu Soup

• Ewedu leaves
• A dash of potash (Optional)
• Locust beans (Optional )
• The broom for mashing/blender
• Cray fish (Optional )
• Salt
• Water (Depending on the quantity of Ewedu you want to cook)
• 1 stock cube

 Method of Preparing Ewedu

•  Pluck your Ewedu leaves properly, wash the picked leaves with clean water and drain the water.
• Add water to your cooking pot and place on cooker (Low heat)
• Add a dash of potash to the water to help soften the leaves, if not, your Ewedu would come out brown and it would loose its drawing effect. 
  
• As the water boils up under low heat, add your Ewedu leaves
• Cook for about 7 minutes to 10 minutes. Avoid colour discolouration.
• Take it off the fire and use a blender or broom to whisk it.
• After it has been properly whisked, place back on cooker, add a pinch of salt, locust bean and crayfish as you would prefer.
• Turn off heat and serve with your stew or gbegiri.