APRON AND PANS - EWEDU SOUP
Ingredients:
Ewedu/Jute leaves
1/2 teaspoon of powdered potash
1.5 cups of water
Locust beans
Jute leaf broom (ijabe) or a blender
Salt to taste
Maggi cube (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 jute leaf broom. You can slice the leaves to tiny bits and commence cooking.
One of the qualities of the the ewedu leaf is the ability to draw, the reason you can not make this soup with any other leaf.
How to Prepare
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, the cleaned locust beans, 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.
Use the jute leaf 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.
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 with stew and meat/fish with either amala, eba, semo or pounded yam.
Ewedu/Jute leaves
1/2 teaspoon of powdered potash
1.5 cups of water
Locust beans
Jute leaf broom (ijabe) or a blender
 |
| Jute leaf broom |
Salt to taste
Maggi cube (1 or 2 cubes)
Chilly pepper to taste
4-5 spoons of ground crayfish
 |
| Ewedu leaves |
There are more simple ways to prepare this soup without the use of the jute leaf broom. You can slice the leaves to tiny bits and commence cooking.
One of the qualities of the the ewedu leaf is the ability to draw, the reason you can not make this soup with any other leaf.
How to Prepare
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, the cleaned locust beans, 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.
Use the jute leaf 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.
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 with stew and meat/fish with either amala, eba, semo or pounded yam.
Culled and edited. Image credit: Google images
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