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Simple Ewedu soup

Ewedu soup

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Ewedu soup is made with jute mallow leaf, arirala (Igbo) and rama ayoyo (Hausa). It is the tender leaf of the jute plant.
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Prep Time 30 minutes
Cook Time 18 minutes
Course Dinner, lunch, Main Course, Soup
Cuisine Nigerian, yoruba
Servings 4

Ingredients
  

  • 3 g akanwu (thumb nail size)
  • 3 cups water
  • 400 g ewedu
  • 1 wrap iru

Instructions
 

  • Put iru into a small bowl, add enough water to cover it well.
  • Stir well to release any grit or sand on it. Set aside.
  • Pick the ewedu leaves making sure the leaf stalk does not come off with the leaves.
  • Wash the leaves in several changes of water to remove all the sand.
  • Put water in a medium pot, and place over high heat.
  • Add akaun and bring to a boil, the akaun would have dissolved by now.
  • Add washed ewedu, and leave to cook till it is soft.
  • Take off the heat, pound and beat the leaves using your broom or use a blender (the more you beat the slimier it gets).
  • Place the pot back on the cooker, gently add iru with the water being careful not to let any sand enter the pot from the bowl.
  • Stir and taste add salt. Cook for about 3 more minutes and take off the heat.
  • Ewedu soup is normally served with Omi obe (Stew) and Amala or any fufu of your choice.

Notes

  • To add egusi to your ewedu soup, either sprinkle about 1 tablespoon of egusi when adding iru or mix the egusi with one teaspoon or less of water to form a very thick paste. Drop in small balls of egusi paste into the boiling ewedu soup, do not stir. Cook until ewedu has softened and egusi has cooked through, pound both.
  • Egusi balls should not be moulded too big so that they will cook through at the same time as the ewedu leaves.
  • The leaf stalk is left behind when picking ewedu because it will not break down when the leaves are pounded thereby making the soup look untidy and full of stringy stalks.
  • There is no need for cutting the leaves.
  • It is necessary to give the soup a second boil so that it will not get spoilt quickly.
  • Do not put in too much Kaun (potash), it will give your ewedu soup an unappealing brownish colour.
  • Do not cover your pot when cooking ewedu soup.
  • The addition of crayfish and dry fish are optional.
Keyword nigerian soup