Ewedu soup is a special Nigerian dish, you can even get your Nigerian friends involved in helping to make it or try the recipe by self and broaden your homemade recipes range. This classic Yoruba soup have plenty of fragrant local flavours. A simple, quick lunch or dinner dish. Ewedu soup broth is tasting, filling and packed full of ewedu leaves. Can be paired with different sides, depending on what you have available – the assorted meat stew always make for a perfect combo.
- Large quantity of ewedu leaves
- Ground potash
- Locust beans
- Selectively chili pepper*
- Pluck the ewedu leaves from stem and rinse in a clean water, drain and set aside.
- Put your cooking pot on fire, pour some water and add some potash then leave it to heat up. Once the water starts boiling add that ewedu leaves and leave it to cook for about 8 minutes then turn off the burner. Allow it cool down a bit then blend it till its makes a puree. Traditionally in Yorubaland, the ewedu is smashed with broom.
- Pour the ewedu back into the pot while the burner is back up, this time to the lowest then add your crayfish, locust beans and salt to taste. Adjust for other ingredients, if needed. Allow it summer for about 4 minutes and your ewedu soup is ready!
Best served with stew and eaten with amala.
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