Description

Ewedu Soup is a traditional Nigerian dish, especially loved by the Yoruba people. It is made from the mucilaginous leaves of the jute plant, often cooked with various meats, fish, and seasonings. Served with fufu, pounded yam, or semovita, it offers a comforting and nutritious meal.

Ingredients

Fresh or frozen Ewedu leaves (jute leaves)
Palm oil
Meat (beef, goat meat, or chicken)
Stockfish (optional)
Dry fish (optional)
Ground crayfish
Ground pepper (or Scotch bonnet pepper)
Seasoning cubes
Salt to taste
Water or broth (from cooking the meats)
Locust beans (iru or ogiri, optional)
Pounded yam, fufu, or semovita (for serving)

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Instructions

Prepare the Meats and Fish: Cut the meats into bite-sized pieces. If using stockfish or dry fish, soak them in warm water to soften. Season the meat with seasoning cubes, salt, and water, and cook until tender.
Prepare the Ewedu Leaves: Wash the fresh Ewedu leaves thoroughly and chop them into small pieces. If using frozen leaves, thaw them according to the package instructions.
Blend the Ewedu Leaves: In a blender, blend the washed or thawed Ewedu leaves with a little water to get a smooth, slimy consistency. Alternatively, pound the leaves in a mortar.
Make the Soup Base: In a separate pot, heat the palm oil over medium heat until it melts. Add the ground crayfish, ground pepper, and optional locust beans (iru). Stir to combine and cook for 2-3 minutes.
Add the Broth: Pour the broth from the cooked meats and fish into the pot. Bring to a gentle simmer, allowing the flavors to infuse.
Add the Ewedu: Pour the blended Ewedu into the pot. Stir well and cook for 10-15 minutes, allowing the flavors to meld together.
Add the Meats and Fish: Add the cooked meats, stockfish, and dry fish to the soup. Stir well and simmer for another 5-10 minutes.
Serve: Serve the Ewedu Soup hot with pounded yam, fufu, or semovita.

Notes

The slimy texture of Ewedu is part of its charm. To minimize the sliminess, avoid over-blending the leaves.
If you want a vegan version, skip the meats and fish, and focus on the Ewedu leaves and seasonings.
Locust beans (iru) give the soup a distinct flavor, but it’s optional.

Prep Time: 15 minutes
Cook Time: undefined
Category: Main
Method: Stovetop
Cuisine: West African

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 6g
Protein: 15g
Cholesterol: 35mg