Ewedu: Good for everyone

BY BOSEDE OLUSOLA-OBASA

Ewedu leaves make a highly nutritional soup. It is a traditional soup mostly eaten by the Yoruba of South-West Nigeria. But, like many other meals its acceptance has exceeded its original roots over the years. It belongs to a class of leaves called Jute. The leaves are available year round. Mothers usually rely on slimy ewedu soup when introducing solid meals to their toddlers.

There are different ways of preparing Ewedu. It may be prepared as abula (when combined with Gbegiri – beans soup); it can also be prepared with Okoro mostly eaten by the Yoruba but it is increasingly being appreciated by people from other ethnic groups.

Ewedu soup is mostly served with solids such as amala, Semo vita, eba and so on.

 Ingredients

Ewedu leaves

Teaspoon of potash (optional)

A pinch of salt

Seasoning

Ground crayfish

Stew

Method

•Pick the leaves

•Wash properly with a lot of water to remove sand

•Cook the ewedu leaves in a pot for about 15 mins

•Add potash to soften it

•Add a pinch of salt, seasoning and crayfish

•When it is soft, you can use the local broom to whisk it or blend

•Serve with stew or gbegiri and amala (yam flour)

BY BOSEDE OLUSOLA-OBASA

Punch