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.
Servings
4–6
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)
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.
30 minutes
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.
5–10 minutes
Serve the ewedu soup hot, paired with your choice of fufu, pounded yam, or amala.
- •The slippery texture of ewedu is its most distinct characteristic. If you want a thicker texture, use more leaves.
- •You can substitute ground okra or ground melon seeds (egusi) for additional thickness if needed.
- •The soup can be made vegetarian by omitting the meat and using only fish or plant-based proteins like tofu.
- •Adjust the spice level by adding more or less fresh pepper.
- •Ewedu soup can be stored in the fridge for up to 3 days and reheated for later meals.