Jute leaves soup, Ewedu, Mulukhiyah, or Molokhia – I know you will be surprised by how many names this delicious soup is called. It is very popular not only in West Africa but in the Middle East, East Africa, and North Africa.
The preparation of the jute leaves soup and how it’s served varies from region to region. For example, in some regions, the jute leaves are plucked off the stem and they are left to dry for later use, some also use the dry leaves to make tea, the Chinese also makes stir-fries with the fresh leaves, while in other regions prefers cooking it fresh and serving it over white Rice.
HOW TO MAKE EWEDU SOUP
Ewedu is a traditional soup native to the Yoruba part of Nigeria it is often served with Amala or any other traditional swallow food like Eba, Pounded yam or fufu. It is very delicious and nutritious and it has a slimy effect when it’s cooked which is very similar to Okra. Talking of Okra, you really need to try my amazing African style stewed okra. This recipe that I’m sharing with you is the Nigerian version, and what I grew up eating.
While growing up, my mom’s method of preparing jute leaves was easy. The only difficult part was plucking the leaves off the stalk. It takes time and honestly, I am not a fan of this at all :D).
All you need to do is to pluck the jute leaves then rinse and drain off the water, If the leaves have some sand in them, it is advisable to just use your hand to pack the jute leaves from the water so that the settled sand and stones will be left behind.
Place the clean jute leaves inside a pot of hot boiling water and cook for about 8 to 10 minutes or till the jute leaves become tender. At this point stir in the crayfish, Locust bean, salt, and stock cube.
My mom will always use the small traditional spoon to blend the ewedu until it becomes smooth. However, a blender will do this just fine. Just pour the boiled leaves inside your blender and blend till smooth. This will take a few seconds to a minute so be sure to keep an eye on it.
You can serve with your favorite swallow like Eba, Pounded yam or fufu.
HOW I MAKE MY EWEDU SOUP
I don’t have access to the fresh leaves where I live. I buy them from the store. You can easily get them in the frozen section of middle eastern/Indian stores. Sometimes, I find it blended and sometimes unblended.
All I do is to thaw the frozen leaves, If unblended, I blend it first and I add it to a pot, with the crayfish, salt, and locust bean. Leave to cook for about 5 minutes and viola!
HOW TO MAKE EGYPTIAN MOLOKHIA OR MULUKHIYAH
In Egyptian Cuisine, the jute leaves are prepared by chopping the leaves and cooking it in a very rich chicken stock for about 5 minutes or until the Molokhia leaves become smooth and viscous.
Mulukhiyah is often served over white rice with Olive Oil, Onion, Sumac and lemon juice.
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Jute Leaves Soup (Ewedu, Mulukhiyah or Molokhia)
- Jute leaves
- 2 Tbsp Locust Bean
- 2 Tbs Crayfish ground
- Salt to taste
- 1 Stock cube optional
- Thaw the frozen jute leaves by leaving it on the counter top for few hours or place it inside hot water to melt if you are in a hurry.
- Blend the leaves if not already blended and pour it inside a pot. Add the locust bean, crayfish, Salt and stock cube (if necessary) and stir to combine.
- Leave to cook for 3 to 5 minutes stirring occasionally until the ewedu becomes smooth and viscous.
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If you make this Ewedu recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen