Ewedu Soup Recipe: How to Make Authentic Nigerian Jute Leaves Soup with Amala and Stew

Ewedu Soup Recipe: How to Make Authentic Nigerian Jute Leaves Soup with Amala and Stew

Introduction

Ewedu Soup is a traditional Nigerian soup made from jute leaves, known for its smooth, slimy texture and rich green color. Popular among the Yoruba people of Southwestern Nigeria, Ewedu Soup is often paired with Gbegiri Soup (bean soup) and served with Amala, creating a delicious and well-balanced meal. The soup is not only flavorful but also highly nutritious, as jute leaves are packed with vitamins, minerals, and antioxidants. Ewedu Soup is easy to prepare and offers a refreshing and light complement to hearty stews and swallows.

Ingredients

For the Ewedu Soup:

• 2 cups fresh or frozen jute leaves (Ewedu)
• 1 teaspoon ground crayfish
• 1 teaspoon ground egusi (melon seeds, optional)
• 1 tablespoon locust beans (Iru, optional)
• 1 teaspoon ground pepper (scotch bonnet or cayenne, optional)
• 1 teaspoon edible potash (Kaun) or baking soda (optional, for extra sliminess)
• 1 stock cube (Maggi or Knorr)
• Salt to taste
• 2 cups water

For Serving:

• Stew (such as tomato and pepper stew with assorted meats)
• Amala (yam flour)
• Gbegiri Soup (optional)

Instructions

Step 1: Prepare the Jute Leaves

1. If Using Fresh Ewedu: Strip the leaves from the stems, wash thoroughly, and drain.
2. If Using Frozen Ewedu: Allow it to thaw before cooking.

Step 2: Cook the Ewedu Soup

1. Boil Water: In a small pot, bring 2 cups of water to a boil.
2. Add Ewedu Leaves: Add the fresh or frozen jute leaves to the boiling water.
3. Cook Until Soft: Allow the leaves to cook for 3-5 minutes until soft.
4. Blend or Whisk: Use a whisk, hand blender, or traditional Ewedu broom (Ijabe) to blend the leaves until smooth and slimy.
5. Add Seasonings: Stir in ground crayfish, locust beans, ground pepper, and a stock cube. Mix well.
6. Optional Sliminess Enhancer: If a more slimy consistency is desired, dissolve a pinch of potash or baking soda in a tablespoon of water and add to the soup.
7. Simmer Gently: Cook for an additional 2-3 minutes, stirring continuously.

Step 3: Final Touches

1. Check the Seasoning: Taste the soup and adjust with salt if needed.
2. Serve Hot: Ewedu Soup is best served immediately to maintain its fresh, green color and slimy texture.

Serving Suggestions

Ewedu Soup pairs beautifully with:

• Amala: A smooth and stretchy swallow made from yam flour.
• Gbegiri Soup: Combining Ewedu, Gbegiri, and tomato stew creates a popular trio known as Abula.
• Stew: Serve alongside a rich tomato and pepper stew with assorted meats, fish, or chicken.
• Other Swallows: Pounded yam, eba, fufu, or semovita can also be served with Ewedu Soup.

Tips for Making Perfect Ewedu Soup

Blending Methods: Traditional whisking with Ijabe gives an authentic texture, but a hand blender works well for a quicker method.

Avoid Overcooking: To retain its green color and nutrients, Ewedu should not be overcooked.

Enhancing Sliminess: Using a small amount of potash or baking soda enhances the draw effect, but use sparingly.