Ewedu Soup (Ọbẹ̀ ewédú)
Overview
Ewedu is a smooth, light green Yoruba soup made from the leaves of the jute plant. The leaves are boiled briefly and then whipped with a small broom called ijabe, or blended, until finely broken down. Seasoned with iru (fermented locust beans), ground crayfish and salt, it has a distinctive slippery texture that makes it easy to eat with amala, the dark yam flour swallow. It is rarely served on its own: in Ibadan and Oyo it is usually combined with gbegiri and a red pepper stew, a mix known as abula.
History
Jute mallow is an old leafy vegetable across West Africa and the Middle East. Among the Yoruba of south-western Nigeria, ewedu with amala is one of the best-known everyday meals, and amala restaurants called buka serve it in large pots throughout the day. The leaves grow easily in home gardens and are also sold fresh in markets. It is a common lunch for workers in towns and cities.
Main ingredients
Jute leaves, locust beans (iru), ground crayfish, stock, salt. The soup is built on water or light stock and is usually served hot. Diet: pescatarian; usually gluten-free.
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Recipe outline serves 4 · ~30 min
Ingredients
- 400 g ewedu (jute) leaves, picked
- 500 ml water or light stock
- 1 tbsp iru (locust beans)
- 2 tbsp ground crayfish
- 1/2 tsp potash or baking soda (optional)
- salt
Allergens: Contains: Crustaceans. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Bring the water to the boil, with potash if using.
- Add the leaves and cook for 5 minutes.
- Whip with an ijabe broom or pulse briefly in a blender.
- Add iru, crayfish and salt, simmer for 3 minutes and serve with amala and stew.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
