Ewedu Soup Recipe
Ewedu is very popular not only in west Africa but in the Middle East, East Africa, and North Africa. It is, without a doubt, one of the easiest Nigerian soups to cook.
Servings 5
Calories 7kcal
Ingredients
Fresh leaves
- 8 oz Fresh ewedu leaves
- 3 to 4 cups Water
- 2 tablespoons Locust bean
- 2 tablespoons Ground crayfish
- 1 teaspoon chicken bouillon powder or 1 cube
- Salt to taste
Frozen
- 1 pack frozen jute leaves 8 ounces
- 2 tablespoons locust Bean
- 2 tablespoons crayfish ground
- 1 bouilon powder or 1 cube
- salt to taste
Instructions
Fresh leaves
- Pluck the ewedu leaves one by one. Then rinse the leaves in a large bowl by gently swirling them around so that any sand particle can settle at the bottom of the bowl.
- Now gently use your had to scoop the ewdeu from the water and repeat the process a couple of times until the ewedu leaves are clean and there are no more sand particles settling under the bowl.
- Blend the ewedu leaves in a blender with the locust bean and crayfish until smooth.
- Pour the mixture into a pot. Season with salt and bouillon powder (cube) and cook on medium heat for about 5 minutes or until it becomes smooth and viscous.
Frozen Pack
- 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 inside a pot. Add the locust bean, crayfish, salt and stock cube (if necessary) and stir to combine.
- Leave to cook for 5 minutes stirring occasionally until the ewedu becomes smooth and viscous.
Notes
- Don't overcook the jute leaves else, you will be left with a non-viscous soup with an unpleasant taste.
- You may blend the locust bean with the jute leaves if that will make you or your kids happier.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 198mg | Potassium: 14mg | Sugar: 1g | Calcium: 3mg | Iron: 0.1mg