This tasty dish has become one of the most sought-after, popular dishes by both Nigerians and foreigners. Ewedu is a traditional native soup of the Yoruba tribe of Nigeria and it is mostly served with Amala.
It is known as Rama in Hausa, and Anihara in the Igbo language. It is believed to be good for toddlers. Meanwhile, Ewedu is made from jute leaf hence you can call it jute leave soup. Ewedu is similar to Okra in terms of texture and sliminess. The Yoruba always combine this soup with beef stew or fish stew. Jute leaf is cooked till soft, hence the slimy nature.
Ewedu is a cultural heritage on its own, the soup needs no introduction. Ewedu is a part of the ‘Abula’ meal which is a combination of Ewedu, Gbegiri (bean soup) and pounded yam or Amala.
Ewedu soup also known as jute soup has numerous health benefits due to the leaf jute which has a rich profile of nutrients and antioxidant content.
Its health benefits include boosting immunity, supporting eye health, aiding digestion, helping with weight loss and regulating blood sugar. It also contains vitamins A, C and E which protect the body from cell damage. Studies have also shown that it may have anti-cancer properties, reduce skin wrinkles, improve skin health, and protect the stomach from ulcers.
Amala is made from dried plantain, yam or cassava flour, and contains a great deal of health benefits. Amala is known for its smooth thick texture with its earthly and starchy taste. Amala is rich in carbohydrates for energy and contains dietary fibre for digestive health.
Ingredients
Ewedu leave (Jute leave)
Iru (Locust bean)
Blended crayfish
Salt (optional)
Elubo (Plantain, Yam, Cassava flour)
Steps
- Wash Ewedu leaves. Pluck them from the stem
- Put leaves into a pot. Add a little water and allow to boil. When the leaves are boiled, remove them from the fire. Allow to cook and blend along with Iru
(You can pound or beat with a broom)
- Transfer Ewedu into a pan or pot. Add crayfish, seasoning and salt to taste. Mix well and leaf for two minutes, turn off the heat and allow to cook with stream for three minutes. Stir occasionally.
Food is ready. Serve with stew
Note: Do not overcook the Ewedu mixture or it will go brown and lose its sliminess
Amala step
- Pour boiled water into a pot, add flour gradually, and stir continuously to break any lump
- Stir vigorously. Cover pot and allow to cook for about 10 minutes until firm
- Wrap them up in nylon wraps.
