Ewedu Soup (Yoruba Style)
__notoc__ Ewedu soup is a traditional Yoruba soup made from the leaves of the jute plant, which gives it a slippery, mucilaginous texture. It is a beloved dish in Nigeria, often served with fufu, pounded yam, or amala. The soup is rich in vitamins and commonly paired with meats like beef, goat, or fish for added flavor. Its smooth, velvety texture makes it a comforting meal, especially in the cooler months.
Source and licence
"Ewedu Soup (Yoruba Style)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ewedu_Soup_(Yoruba_Style), revision 4611996), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ewedu_Soup_(Yoruba_Style)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4611996
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Yoruba by a tradition spanning countries: Yoruba (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2–3 pieces of beef, goat meat, or fish (your choice)
- 1 medium onion, chopped
- 2–3 stock cubes
- Salt, to taste
- Water
- 3 cups ewedu leaves (fresh or dried)
- 1–2 red bell peppers (optional)
- 1–2 tablespoons ground pepper or fresh pepper (to taste)
- 2 tablespoons palm oil
- 1 tablespoon ground crayfish (optional)
Method
- Combine the meat, onion, stock cube, and salt in a pot. Cover with water, and simmer until tender to your taste—for tough meat, this will take longer.
- Wash the ewedu leaves thoroughly if fresh. If using dried ewedu, soak it in warm water for 30 minutes until it softens.
- In a second pot, add the washed ewedu leaves and a little water. Cook over medium heat, stirring occasionally. It will begin to produce a slimy texture as it cooks.
- Blend the red bell peppers and ground pepper until you get a smooth purée. Add the blended pepper to the pot of cooking ewedu.
- Stir in the ground crayfish, palm oil, and any additional seasoning (stock cubes, salt, and pepper) to taste.
- Continue cooking for another 5–10 minutes, stirring frequently until the soup thickens and becomes smooth.
- Serve the ewedu soup hot, paired with your choice of fufu, pounded yam, or amala.