Ewedu Soup, also known as “Jute Leaf Soup,” is a popular dish in the southwestern part of Nigeria, particularly among the Yoruba people. Its name is derived from the Yoruba word “Ewe,” which means “leafy vegetable.” Made from the leaves of the jute plant, Ewedu Soup is beloved for its light, mucilaginous texture and subtle flavor.
Ingredients:
The beauty of Ewedu Soup lies in its minimalistic yet flavorful ingredients. The key components include:
- Ewedu leaves: These slender, green leaves are the star of the dish, prized for their unique texture and nutritional benefits.
- Iru (locust beans): Adds depth and umami richness to the soup.
- Water: Used to create the base of the soup and to achieve the desired consistency.
- Seasonings: Salt, pepper, and sometimes bouillon cubes are used to enhance the flavor of the soup.
Preparation:
Making Ewedu Soup is a straightforward process that requires minimal effort:
- Preparation of ingredients: Clean the ewedu leaves thoroughly, removing any debris or tough stems. Chop them finely or blend them until smooth.
- Cooking the soup: In a pot, bring water to a boil and add the chopped ewedu leaves. Simmer gently until the leaves are cooked and have released their mucilaginous texture.
- Seasoning to taste: Stir in the iru (locust beans) and season with salt and pepper to taste. Allow the soup to simmer for a few more minutes to allow the flavors to meld together.
- Optional: Some variations of Ewedu Soup include adding ground crayfish or other spices for additional flavor.
Serving:
Ewedu Soup is typically served hot and enjoyed with a side of “swallow” such as amala (yam flour), eba (cassava flour), or fufu (pounded yam). The combination of the light, slippery texture of the soup with the hearty, starchy swallow creates a satisfying meal.