Description
West-African Draw Soup, also known as Ewedu Soup, is a savory, slimy soup made from Ewedu leaves (jute) and often combined with meats, fish, and spices. It’s a comforting, hearty dish that pairs perfectly with starchy sides like fufu, eba, or rice.
Ingredients
Ewedu leaves (fresh or frozen)
Beef, goat meat, or chicken (cut into pieces)
Stockfish (optional)
Dried fish (optional)
Palm oil
Ground crayfish
Ground pepper or scotch bonnet (optional for heat)
Onion (optional)
Seasoning cubes or powder
Salt to taste
Water
Instructions
- Wash the meat (beef, goat meat, or chicken) and place it in a pot. Add seasoning cubes, salt, and optional onions. Add water and cook the meat until tender.
- If using fresh Ewedu leaves, wash them thoroughly. If using frozen, thaw them in warm water. Blend the leaves slightly with water to release the mucilaginous (slimy) texture or leave them whole if preferred.
- Add stockfish, dried fish, and ground crayfish to the pot with the cooked meat. Pour in water to create the soup base, then bring it to a boil.
- Add palm oil and allow the soup to simmer for about 5 minutes.
- Stir in the Ewedu leaves and cook for 10-15 minutes. Add ground pepper or scotch bonnet if you want extra heat.
- Adjust seasoning with salt or additional seasoning cubes as needed. The soup is now ready to serve.
Notes
- For a vegan version, omit meat and fish, and use more vegetables like spinach or okra.
- To thicken the soup, ground cocoyam or yam can be used.
- For a spicier version, add more scotch bonnet pepper or chili peppers.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Main
- Method: Boiling, Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
