Pure Ewedu Soup
Pure Ewedu Soup is prepared alongside with other soups like beans soup (gbegiri), Egusi soup and even pepper stew. Swallow foods preferably Amala (yam flour) is the most common food that goes along with Ewedu Soup. Yoruba people are the highest consumers of Ewedu soup in Nigeria, It is common in their homes and Local Cafeterias. It is referred to as draw (ooyo) soup. The health benefits of this soup cannot be over emphasized, it is very reach in Vitamin E, A and C which act as antioxidants that reduce the risk of high blood pressure. It also eases slimming down of the body.
This soup is very easy to prepare and does not take much time. The only thing to watch out for is the ewedu leaf and water balance. If the water floods the ewedu leaf, it might affect its viscosity (it will not draw).
How to Prepare Pure Ewedu Soup
Prep time: 7 minutes
Cook time: 8 minutes
Total time: 15 minutes
- 5-6 packed cups of picked Ewedu leaves
- 1-1Cup of Water
- Kaun (cooking potash)
- Salt to taste
- 1 table spoon of locust beans (iru)
- Place a medium pot on a high heat
- Add in the water and Kaun (cooking potash) leave till its boiled
- Add the ewedu leaves to the boiled water slow the heat and leave to cook for 3-5 minutes.
- Blender or a broom (ijabe) is use to blend the boiled Ewdu leaves. The broom (ijabe) is the traditional way of blending the soup which requires you to pound the boiled leaves still it blends to taste. It requires bit energy though.
- Put back the blened ewedu on a low heat, add the locust beans and salt to taste. As soon as the ewedu starts to bubble stir.
- If you noticed that the soup is too thick, you should stir and add warm water till your desired level of thickness.
- Serve your Ewedu along side with your preferred soup. Gbegiri (bean soup) is my preferred soup with Ewedu the combo is called Abula.