Ewedu Soup
Ingredients
- 1 bunch of fresh ewedu leaves jute leaves
- 1 tablespoon of locust beans iru
- 1 teaspoon of potash kaun or baking soda (optional)
- 1 cup of water or more as needed
- Salt to taste
- Ground crayfish optional
- Seasoning cubes optional
- Ground pepper optional, for extra heat
Instructions
Preparation:
- Pluck the ewedu leaves from the stem and wash thoroughly with water to remove any dirt.
- Blend the leaves with a little water until smooth if you prefer a smoother texture. If not, you can finely chop the leaves.
Cooking the Ewedu Soup:
- In a small pot, add about 1 cup of water and bring it to a boil.
- If using potash or baking soda, add a small pinch to the boiling water. This helps to break down the leaves faster and make the soup slimy.
- Add the washed or blended ewedu leaves to the pot.
- Stir continuously with a cooking broom (ijabe) or a whisk to help the leaves break down and become slimy. This process should take about 3-5 minutes.
Adding Flavors:
- Once the ewedu leaves have broken down and the soup has a slimy consistency, add the locust beans (iru).
- Season with salt to taste. Add ground crayfish, seasoning cubes, and ground pepper at this stage.
- Stir well to combine all the ingredients and let it cook for another 2-3 minutes.
Final Touch:
- Taste the soup and adjust the seasoning if necessary.
- Remove from heat and serve hot.
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