Nigerian Food
How to Make Nigerian Ewedu Soup
Mar
How to Make Ewedu Soup
Contents
Ewedu soup is one very popular soup among Nigerians. Particularly among the Yoruba’s, who are notorious for consuming it with Amala. However, most people prefer it combined with Gbegiri (bean soup) and Stew. Ewedu leaves are popularly known as Jute or Molkhia leaves. It is highly nutritious and tasty. Little wonder people love it so much.
Amongst the Yoruba’s, this dish is not just part of their everyday life, it is also a very important part of their religious and ceremonial activities. In fact, it is the hallmark of any ‘Yoruba’ themed gathering.
Ewedu is the Yoruba name for the plant Cochorus olitorius; which is a very green leafy vegetable cultivated as vegetable fibre. The fresh seeds of this plant are used as a flavoring agent, and when dry, they are used to make herbal tea. This particular green leaf is greatly rich in essential minerals, vitamins and antioxidants. It contains a high amount of Iron, Calcium, Sodium, Phosphorus, Potassium, Proteins, Fibers, Vitamin A, C and E, Riboflavin, Niacin and Folate. All of these nutrients help the body stay healthy by fighting off infections.
How to Make Ewedu Soup
Ewedu soup is one very popular soup among Nigerians. Particularly among the Yoruba’s,who are notorious for consuming it with Amala.
Ingredients
- 1 bunch Ewedu Leaves
- 2 cups Water
- 1 tbsp Locust Bean (Iru)
- 1 tbsp Ground Crayfish
- 1 cude Seasoning (Maggi/Knorr)
- 1 tbsp Salt
Instructions
Carefully pick Ewedu leaves avoiding the stems.Wash the leaves properly with enough water to remove any traces of sand.
Add the washed leaves to a pot of 1.5 cups of boiling water and cook the leaves until it is soft.
Allow the leaves to cool a bit before blending it.
When the leaves have cooled enough, blend them until they are very smooth.
Transfer the Ewedu back into the pot. Now addground crayfish, locust bean, seasoning and salt to taste.
Allow to simmer for a few minutes.
Your Ewedu is ready.
The scientific term for Ewedu; Cochorus olitorius was derived by Swedish botanist, physician and zoologist, Carl Linnaeus from an ancient Greek word Korkoros. He explained that the leaves were consumed in cuisines of various countries. Mainly in cuisines native to Southern Asia, the Middle East, North and West Africa, Japan and China.
Ewedu leaves when cooked generally have a slimy texture similar to that of Okro. And for a long time, the look of this soup made me never try it (I know a lot of persons feel or at some point have felt same way about its look).
But…
Trust me, if you have never had a taste of this dish you are missing something special. I still remember vividly the way I felt the first time I had a taste of this soup and I really want everyone to feel the same way.
Well, I have written this article to help you learn how to make this soup so that the can be part of the ‘Ewedu Geng’…
This soup is very easy to prepare and doesn’t take time to cook at all. Traditionally, the Ewedu leaves are mashed with a broom which the Yoruba’s call ‘Ijabe’. Ijabe is a small broom with very sharp tips, this broom can be purchased in any local market. However, these days with the invention of technologies that make cooking less stressful, the use of Ijabe has been replaced with the use of Blender.
It is important to mention that some Ewedu leaves do not produce the elasticity that they are known for. When this happens, you can add a little edible potash to give the Ewedu soup that slimy feel.
We start off by listing the ingredients needed to make this soup.
Ingredients
- 1 big bunch of Ewedu leaves
- 2 cups of water
- 1 tablespoon Locust Bean (Iru)
- I tablespoon ground crayfish
- Seasoning
- Salt to taste
Procedure
I never use the broom method to make this soup. So, I will suggest you use a blender to smoothen the Ewedu leaves.
1. Carefully pick Ewedu leaves avoiding the stems. Wash the leaves properly with enough water to remove any traces of sand.
2. Add the washed leaves to a pot of 1.5 cups of boiling water and cook the leaves until it is soft.
3. Allow the leaves to cool a bit before blending it.
4. When the leaves have cooled enough, blend them until they are very smooth.
5. Transfer the Ewedu back into the pot. Now add ground crayfish, locust bean, seasoning and salt to taste.
6. Allow to simmer for a few minutes.
7. Your Ewedu is ready.
Ewedu soup is usually paired with peppery stew and assorted meats.
Ewedu is good for people who intend on losing weight because of its low calorific content. Also, it helps strengthen the immune system, fight off stress and heart disease. This vegetable is rich in B-carotene which helps to maintain a good eyesight, iron for healthy red blood cells, calcium for strong teeth and vitamin c for smooth clear skin.