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Ademe Soup

Also known as Ademe Soup (Jute & palm oil Soup)

Ademe Soup is a variant of the Yoruba jute leaf soup tradition, closely related to Ewedu but prepared in a slightly different style — specifically in Ondo State where the soup has its own distinct preparation method. While Ewedu is whisked into a draw soup consistency, Ademe is prepared with the jute leaves left slightly more intact and cooked in a palm oil and pepper base that gives it a more robust, saucy character.

Ademe Soup, Nigerian cooking

Ingredients

  • 4 big handfuls of fresh jute leaves (ewedu), washed and picked from stems
  • 2 cooking spoons of palm oil
  • 2 Atarodo (hot chilli peppers), blended
  • 2 big handfuls of ground crayfish
  • 1 big handful of smoked fish, soaked and deboned
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 1 small piece of potash (akanwu) — optional

Method

  1. 01

    Preparing the Leaves. Wash the jute leaves very well. Roughly chop or leave whole if leaves are small.

  2. 02

    Making the palm oil Base. Heat 2 cooking spoons of palm oil in a pot over medium heat. Add the sliced onion and fry for 2 minutes. Add the blended Atarodo and fry for 5 minutes until cooked.

  3. 03

    Adding Protein. Add the deboned smoked fish, ground crayfish, seasoning cubes and salt. Add a glass of water. Stir and cook for 5 minutes.

  4. 04

    Adding the Jute Leaves. Add the jute leaves to the pot. If using potash, dissolve in a little water and add. Stir through. Cook for 7 to 10 minutes, stirring occasionally, until the leaves are fully softened and the soup develops a slight draw quality from the natural mucilage of the jute. The soup should be slightly viscous and richly coloured.

  5. 05

    Final Seasoning. Taste and adjust salt and seasoning. Serve hot.

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