Jute leaves soup, Ewedu, Mulukhiya, 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.
Cuisine African, middle eastern
Keyword ewedu, homemade, JUTE, jute leaves, Mulukhiyah, or Molokhia)
Prep Time 10minutes
Cook Time 10minutes
Author Lola Osinkolu
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.
Don't overcook the jute or else it will have an unpleasant taste. Not necessarily bad but you will know that something is just not right.You may blend the locust bean with the jute leaves if that will make you or your kids happier.