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  • Ewedu Soup Recipe

    Ewedu soup is mostly eaten by the Yorubas but it is increasingly being appreciated by other ethnic groups. In the average Yoruba household, ewedu is served with stew/gbegiri and either Eba(Garri) or Amala. Ewedu leaves pack the antioxidant trio of Vitamins A, C and E which fend off free radicals thereby protecting the body from degenerative diseases.

    Cooking Time : 0 hrs 50mins
    Servings : 5
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    Ingredients

    • Ewedu leaves (corchorus olitorius)
    • 1/2 teaspoon powdered potash
    • About one to two cups of water
    • Ewedu Broom (local broom used in mashing it)
    • Salt to taste
    • Seasoning (1 or 2 cubes)
    • Step 1: Wash the leaves thoroughly with clean water to remove sand.
    • Step 2: Pour about two cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, the potash (to soften the leaves), cook for about ten minutes.
    • Step 3: Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
    • Step 4: Add salt, a cube of seasoning and pepper to taste.
    • Step 5: Serve ewedu soup plus stew and meat with eba, semo or pounded yam.
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