How To Cook Ewedu Soup With Ewedu Powder
Ewedu soup is a staple soup of the Yoruba people of Western Nigeria. It is cooked with ewedu leaves which is the main ingredient, hence the name Ewedu soup.
Making ewedu powder is an age-long practice of the Yoruba people. The aim of this is so as to be able to store ewedu when it is surplus in preparation for when it is scarce and expensive.
This is necessary because organic farming is mostly practiced in Nigeria and this makes many farm produces seasonal.
During the raining season, vegetables are surplus and also cheap. So in order to preserve surplus ewedu and also reduce cost of buying ewedu during the dry season, ewedu powder is made.
In english ewedu leaves are called jute leaves. Other tribes all over the world also have names for eweduu leaves such as ayoyo, cran cran, lalo, saluyot, mulukhiyah, tossa jute, Jews mallow etc.
Can ewedu powder soup draw like fresh ewedu soup?
This is the common question I was asked on Facebook when I posted the “how to make ewedu powder” video recipe. You can watch the recipe on YouTube here
The answer to this question is a resounding YES. When you use ewedu powder to cook ewedu soup it draws well just as ewedu soup cooked with fresh ewedu leaves.
As stated in my previous blog post How To Make Ewedu Powder For Ewedu Soup | 2 Methods ewedu leaves should be properly dried within a maximum 2-3days, turned into powder immediately and also properly stored.
If all the steps listed in my blogpost on how to make ewedu powder is followed carefully, you will have healthy green ewedu powder that gives the same result as cooking with fresh ewedu leaves.
Also, if all the steps outlined in this recipe are followed, you will surely get a delicious slimy, green ewedu soup.
Before I properly go into this ewedu soup recipe, the links to other ewedu recipes on this blog will be listed below. Feel free to check them out
Ewedu Soup Ingredients
- 50 grams ewedu powder
- 41/2 cups water
- Bit sized kaun ( potash in english)
- 2 tablespoons Iru (locust beans)
- 1/2 teaspoon salt
- 1/2 teaspoon crayfish seasoning
- Crayfish powder (optional)
Dried Iru (Locust Beans) 50g£1.80
Maggi Star Seasoning Cubes (100 cubes)£4.20
Yield : 3 cups of Ewedu soup
Cooking Time : 10 minutes
- Pour 50 grams ewedu powder into a bowl
- Add little water and mix well
- Continue to add water in small quantities until you get a slimy and thick ewedu paste – This should take 1/2 cup of water
- Ensure that there are no lumps in the paste
- Put iru in a bowl of water and rinse out the dirt
- Put your pot on the cooker
- Add 31/2 cups of water, potash, cleaned iru ,cover the pot with the lid and allow to boil
- Properly dissolve the kaun by allowing the water boil well
- Pour the thick ewedu paste into the boiling mixture
- Mix well to properly combine the ewedu paste with the boiling mixture
- Leave the pot uncovered and cook for 2 minutes – This is to check the thickness of the ewedu soup to be sure it matches your preference
- After 2 minutes, the ewedu was too thick according to my preference so added 1/2 cup of water
- Mix well and cook for 2 more minutes and check the thickness again
- The thickness of the ewedu soup is just as I like it, so I proceeded to the next step
- Put 1/2 teaspoon of salt and 1/2 teaspoon seasoning in a bowl
- Add 1/8 cup of warm water and mix to properly dilutes the salt and seasoning
- Pour diluted salt and seasoning mixture into the ewedu soup
- Mix well and cook for 2 more minutes
Ewedu soup is ready
Thank you for visiting my blog. You can also watch the video of this recipe on YouTube below