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Ewedu Soup

Also known as Ewedu Soup (Jute Leaf Soup)

Ewedu is one of the most distinctive and culturally significant soups of the Yoruba people. Made from jute leaves (Corchorus olitorius) — a dark, slippery, mucilaginous leaf that produces a naturally viscous, draw-like texture when cooked — Ewedu is characterised by its unique slippery consistency that is achieved by whisking the cooked leaves vigorously with a traditional broom-like whisk (ijabe).

Ewedu Soup, Nigerian cooking

Ingredients

  • 4 big handfuls of fresh ewedu leaves (jute leaves / Corchorus olitorius), picked from stems
  • 2 big handfuls of ground crayfish
  • 1 teaspoon of potash (akanwu / iru titu) — optional but traditional, helps with the draw texture
  • 1 to 2 Atarodo (hot chilli peppers), blended
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 to 3 glasses of water or light meat stock

Method

  1. 01

    Washing the Ewedu. Pick the ewedu leaves from their stems — only the leaves are used. Wash thoroughly in several changes of cold water to remove any sand or grit. Drain well.

  2. 02

    Cooking the Leaves. Place the washed ewedu leaves in a pot. Add 2 to 3 glasses of water or light stock. Add the piece of potash if using (it helps develop the characteristic draw texture). Bring to a boil and cook for 5 to 7 minutes until the leaves are completely softened and the water has turned deep green.

  3. 03

    Whisking / Blending. The key step: use the traditional Yoruba ijabe whisk (a small bundle of broom straws) to whisk the cooked ewedu vigorously in the pot in rapid circular motions for 2 to 3 minutes. The whisking breaks down the leaves and develops the characteristic viscous, draw-soup texture. If you do not have an ijabe, use an immersion blender for just a few brief pulses — you want texture, not a smooth puree. The soup should be slightly chunky with visible leaf pieces but with a slippery, cohesive consistency.

  4. 04

    Seasoning. Add the blended Atarodo, ground crayfish, crushed seasoning cubes and salt. Stir well. Return to medium heat and simmer for 5 more minutes. Taste and adjust seasoning. The soup should be savoury, lightly spiced and have a pleasant, natural slippery consistency.

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