Jute leaves/ewedu soup is a very common soup in Nigeria and most homes cook it and very delicious if prepared well. Although, it is a simple soup still some people get it all wrong. You will notice stem hanging in your ewedu which is not what you want in your soup or the soup will lose its viscosity.
Ewedu is one of my favorite soup and I love the flavor the ground crayfish added to the soup but I only use just a little (which goes a long way) in other not to overpower the soup taste but you can do you, just add as little or as much as you like and that goes with the melon used in the soup too. Ewedu is a traditional soup native to the Yoruba part of Nigeria it is often served with Amala or any other traditional swallow food like Eba, Pounded yam or fufu. It is very delicious and has lots of good nutrients . lt has a slimy effect when it’s cooked which is very similar to Okra. Talking of Okra, you really need to try my amazing African style stewed okra. This recipe that I’m sharing with you is the Nigerian version, and what I grew up eating.
INGREDIENTS
*Frozen or fresh jute leaves( Ewedu leaves)
*3 Tablespoons ground melon(optional)
* 1tablespoon ground crayfish
*1tablespoon locust beans
*knorr seasoning cube bouillon( your choice) powdered or cube
*salt to taste.
PREPARATION
*For Frozen: If you’re using frozen jute leaves (ewedu) thaw and make sure the liquid is intact.
*For fresh Jute leaves: remove the leaves from the stem and rinse under cold water to remove any the dirt from the leaves.
*Boil a cup of water (depending on the quantity of the leaves), you need to add a small quantity of bicarbonate (some people use Kaun) into the water you’re boiling before adding the ewedu. Add the cleaned leaves and bring to a boil. Blend in a blender (be careful when you’re blending it’s hot or better still leave it to cool down) Complete with the steps below. If you’re using the chopping broom (ijabe) instead of blending use the broom.
*Add to a blender and boil with the liquid included in the pack, blend until you can’t see the chunk of leaves or to your desired texture.
*Pour into a saucepan or pot and bring to a boil (do not cover) on high heat, reduce the heat, then sprinkle the ground melon (egusi) and stir.
*Add the locust beans (if you’re using), seasoning, ground crayfish, salt, ground melon (if you’re using) stir and simmer for 2-3 minutes
*If you’re using fresh jute leaves, add a small quantity of water if it’s too thick start very small so you don’t add too much and lose its viscosity. For the frozen jute leaves the liquid that comes with it is enough for the cooking process.
*Check the seasoning and take off the heat.e
*Serve with your favorite pepper stew/soup and eba or your favorite swallow.
