Ewedu Soup
Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans).
Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side.
Serve with
Gbegiri
Gbegiri is a traditional bean soup consisting of honey beans (also called brown beans), smoked or fresh fish, ground crayfish, palm oil, stock, irú (locust ... Read more
Eba
Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until ... Read more
Fufu
Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously ... Read more
WHERE TO EAT The best Ewedu Soup in the world (according to food experts)
