Ewedu Soup

Ewedu soup is indigenous to the people of Yoruba, a very popular Nigerian ethnic group.

But then I am guessing you know that already so we are going to delve right into the matter of the day which is totally about making Yoruba ewedu soup.

I have had my share of Yoruba foods after living in Lagos state for over ten years; I know virtually everything that goes into the stomach of a Yoruba person (I am talking foods), 😀 so sit tight, you are at the right place if you are looking to make delicious Yoruba foods.

Married a Yoruba Person?

Are you married or dating a Yoruba person? majority of members of the Nigerian kitchen are ladies that are either dating or married to a Nigerian man, if you are in this group sit tight too!

If you are living outside Nigerian, you might want to 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.

There are simple Nigerian recipes like jollof rice, fried rice, Tomato Stew and White Rice, that is just where to start if you are new to the whole “Nigerian food thingy”. Thank you.

As you can see above, ewedu soup is not usually served alone in a Yoruba setting, but this is of course not etched in stones. You can always experiment wildly on Nigerian foods to find your favorite combination.

Ingredients for making ewedu soup is as follows; this would make a simple pot of soup for about six people. You can increase or decrease the ingredients depending on the number of people you are looking to serve.

Ewedu Soup Ingredients

Ewedu leaves (corchorus olitorius) 200g
1/2 teaspoon of powdered potash
1.5 cups of water
Ewedu Broom or a blender
Salt to taste

1 seasoning cube
Chilly Pepper to taste
4-5 spoons of ground crayfish

One of the qualities of the the ewedu leaf is the ability to draw, perhaps the reason you can not make this soup with any other leaf.

How to Prepare Ewedu Soup

Step 1

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.

Step 2

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.

Step 3

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 twice, I think this way is easier and better. That was how I made the soup above, couldn’t find the ewedu broom.

Step 4

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.

Step 5

Serve ewedu soup plus stew and meat with either amala, eba, semo or pounded yam, the exact way a Yoruba man would love it.

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