Ewedu soup is indigenous to the people of Yoruba, a very popular Nigerian ethnic group.If you are living outside Nigerian you might wanna start looking up the easy to make Nigerian foods, I doubt you would find all the ingredients for preparing ewedu in your location, except of course you know where to look.
Its is loved by the yorubas and also by some other tribe that can lay their hands on it. with full surprise, most Foreigners that visit Nigeria often always love requesting for the recipe.
- Ewedu leaves (corchorus olitorius) 300g
- 1/2 teaspoon of powdered potash
- 1.5 cups of water
- Ewedu Broom or a blender
- Salt to taste
- Stock Cubes (1 or 2 cubes)
- Chilly Pepper to taste
- 4-5 spoons of ground crayfish
There are more simple ways to prepare this soup without the use of the mashing broom. You can slice the leaves to tiny bits and commence cooking or you can follow the process below with a mashing ewedu broom, the normal way. One of the qualities of the ewedu leaf is the ability to draw, perhaps the reason you can not make this soup with any other leaf.
- Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it.
- Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.
- Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
- Alternatively, You can also transfer into a blender and pulse a couple of times, I think this way is easier and better. That was how I made the soup above, couldn’t find the ewedu broom.
- Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup.
Ewedu Soup Can be Served Over:
- Semo Or Pounded Yam
- Lastly it can be served with stew.