Ewedu soup
Ewedu soup is a Nigerian soup created by the Yoruba ethnic group. It is made from jute leaf, hence it is known as jute leaf soup.[1] Similar to Okra soup, the soup is mucilaginous in texture and is a typical accompaniment to Yoruba beef stew and fish stew. Ewedu soup takes about 12 minutes to prepare and is often served with Iyan, fufu or Amala.
Cooks pluck jute leaf, rinse with water and blend, add crayfish, locust bean (also known as iru), and salt to taste. It is mixed and pounded traditionally with an ‘’ijabe’’ (traditional broom or whisk) and kaun (potash), but can be made using a blender.[2]
Accompaniments[edit]
Ewedu soup best goes with fufu, Amala and pounded yam.[3]
Gallery[edit]
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Green Jute seed -
Amala with special soup combination -
Amala ati Ewedu and Ogunfe
See also[edit]
- Ongacious (magazine)
References[edit]
- ^ "Ewedu - Jute Leaves Soup". Chef Lola's Kitchen. 2022-03-05. Retrieved 2022-05-19.
- ^ "Ewedu Soup". My Active Kitchen. 2021-05-30. Retrieved 2022-05-19.
- ^ "Ewedu Soup". Low Carb Africa. 2020-10-04. Retrieved 2022-05-19.
Further reading[edit]
- Modupeoluwa Adekanye (26 July 2019), health benefits of jute leaf, Lagos, Nigeria: The Guardian