Ewedu soup is a popular Yoruba soup made from jute leaves. It is light, smooth, slightly drawy, and commonly served with amala, gbegiri, and Nigerian stew. Ewedu is quick to cook and can be made with fresh leaves, frozen leaves, or dried ewedu powder.
If you are preparing a full Yoruba meal, read Amala, Ewedu and Gbegiri: Complete Guide next.
What Is Ewedu?
Ewedu is the Yoruba name for jute leaves. When cooked and blended or whisked, the leaves create a soft, slippery soup that pairs beautifully with amala.
Ingredients
- 4 cups fresh ewedu leaves or frozen jute leaves
- 1 tablespoon locust beans, also called iru
- 1 tablespoon ground crayfish
- 1 seasoning cube, optional
- Salt to taste
- 1 to 2 cups water
- Potash, optional and used sparingly
How to Make Ewedu Soup
Step 1: Prepare the Leaves — Pick the ewedu leaves from the stems and rinse thoroughly. If using frozen leaves, thaw and rinse lightly.
Step 2: Boil Water — Add water to a pot and bring it to a boil. Add iru and allow it to cook briefly.
Step 3: Add Ewedu Leaves — Add the ewedu leaves and cook for 3 to 5 minutes until soft. Do not overcook.
Step 4: Blend or Whisk — Use a traditional broom whisk, blender, or hand blender to break down the leaves until smooth.
Step 5: Season — Add crayfish, seasoning cube, and salt. Simmer for 1 to 2 minutes.
What to Serve With Ewedu
- Amala
- Gbegiri
- Nigerian stew
- Assorted meat
- Beef
- Goat meat
- Shaki
- Ponmo
Tips for Good Ewedu
- Do not overcook the leaves.
- Use iru for authentic flavor.
- Blend lightly if you want texture.
- Add salt after blending to avoid toughening the leaves.
- Serve hot with stew and swallow.
Ewedu soup is simple, nutritious, and full of traditional Yoruba flavor. It is best enjoyed with amala, gbegiri, and a rich red stew.