Ewedu Soup

Ewedu soup is a traditional Nigerian dish made with the leaves of the corchorus plant, which is also known as ewedu or jute leaves. The leaves are first washed and then boiled until they are soft. They are then mashed and mixed with a small amount of water to create a thick, slimy consistency.

Ewedu soup is typically made by first sautéing onions and peppers in a pot, and then adding the mashed ewedu leaves, along with a small amount of water or broth to create the desired consistency. Some people also add other ingredients like crayfish or meat to add flavor to the soup. It’s also common to add locust beans (Iru) to the soup which is gives it a unique flavor.

Ewedu soup is commonly served with swallow, e.g Pounded yam, Fufu, Semo, Eba, etc. It’s mostly enjoyed by people of the Yoruba tribe in Western Nigeria, but it is also enjoyed by people from other parts of the country.

Ingredients used in making Ewedu soup include: Ewedu leaves, pepper, onions, seasoning cubes, salt, maggi, iru(locust beans) etc.

Traditionally, Ewedu soup is eaten using the fingers, and is scooped up along with the swallow of choice. It is also eaten with Amala, another Yoruba delicacy made from yam flour.