A RECIPE FOR EWEDU SOUP
A RECIPE FOR EWEDU SOUP
Welcome to My Woven Words! You are on your path to discovering how to prepare a mouth-licking, palatable Nigerian recipe… You can and will prepare Ewedu Soup just by following simple steps.
Ewedu soup is indigenous to the people of Yoruba, a very popular Nigerian ethnic group.
But then I am guessing you know that already so we are going to delve right into the matter of the day which is totally about making Yoruba ewedu soup. Are you married or dating a Yoruba person? majority of members of the Nigerian kitchen are ladies that are either dating or married to a Nigerian man, if you are in this group sit tight too!
If you are living outside Nigerian you might wanna start looking up the easy to make Nigerian foods, I doubt you would find all the ingredients for preparing ewedu in your location, except of course you know where to look.
Ingredients for making ewedu soup is as follows; this would make a simple pot of soup for about six people. You can increase or decrease the ingredients depending on the number of people you are looking to feed and of course their stomach sizes.
INGREDIENTS FOR MAKING EWEDU
- Ewedu leaves (corchorus olitorius) 300g
- 1/2 teaspoon of powdered potash
- 1.5 cups of water
- Ewedu Broom or a blender
- Salt to taste
- Maggi (1 or 2 cubes)
- Chilly Pepper to taste
- 4-5 spoons of ground crayfish
There are more simple ways to prepare this soup without the use of the mashing broom. You can slice the leaves to tiny bits and commence cooking
or you can follow the process below with a mashing ewedu broom, the normal way.
One of the qualities of the the ewedu leaf is the ability to draw, perhaps the reason you can not make this soup with any other leaf.
HOW TO PREPARE EWEDU SOUP
- Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it.
- Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.
- 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.
- Alternatively, You can also transfer into a blender and pulse a couple of times, I think this way is easier and better.
- Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste.
- Allow to simmer for just five minutes and you are done with making ewedu soup.
Serve ewedu soup plus stew and meat with either amala, eba, semo or pounded yam, the exact way a Yoruba man would love it.
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