Nigeria / Soup
Ewedu Soup (Yoruba Style)
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.
Ingredients
- beef or goat meat or fish, your choice2–3 piece
- onion, medium; chopped1
- stock cube2–3
- salt, to taste
- water
- ewedu leaves, ewedu leaves; fresh or dried3 cup
- red pepper, optional1–2
- pepper, ground or fresh; to taste1–2 tbsp
- palm oil2 tbsp
- crayfish, ground; optional1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
