The Ewedu soup.
The ewedu soup is indigenous to the Yoruba ethnic group, found in the western part of Nigeria.
This food also is used in Yoruba traditional ceremonies and notable occasions such as weddings, birthdays, Oba coronation, and more. Today, we’ll be learning how the Yoruba ewedu soup is prepared.
I enjoyed the ewedu soup in University of Ibadan after studying for four years, and believe me the soup was really “delicious” especially when served with gbegiri soup.
Sit tight and relax, you are at the right place if you are looking forward to preparing Ewedu soup. Gbegiri soup is another Yoruba indigenous soup made from ground beans.
The mixture of “Gbegiri and Ewedu soup” is called “Abula” in yoruba and the taste is irresistible especially when enjoyed with Goat meat.
If you are dating or married to a Yoruba person, or you fell under this category either as man or woman.
This post is for you. If you are not based in Nigeria and picked interest with the food.
Getting the ingredients used for preparing this soup could be difficult, though depending on where you stay (location) and where you went (market).
Usually, I choose my ethnic soup over any other soup indigenous to any ethnicity in the country (Nigeria), no ethno-centrism attached. Until I had an unforgettable encounter with the Yoruba ewedu soup, stew and Goat meat.
That day I and my friends went to a traditional restaurant off-campus,where we lived. I remember buying Amala (white) otherwise called lafun and ewedu soup (then I knew nothing of Gbegiri).
I made this choice due to the absense Igbo food or and any other resturant nearby. I enjoyed the meal!!!
How to prepare the Yoruba ewedu soup.
The picture above is a typical Amala amid Ewedu soup and assorted, this meal is like and cherished by an average Yoruba indigine. As you can see from the picture above, the ewedu soup is not served alone.
Required Ingredients for preparing ewedu soup.
The following are ingredients used for preparing ewedu soup. The above measurement is just for a nuclear family size of about five (5) to six (6) adults. Its left to you to decide whether to reduce or increase the ingredients.
The soup can last a day or two after after the preparation, so its not mandatory it is finished in a day. Ingredients required for preparing amala include
- Ewedu leaves (a.k.a. corchorus olitorius) 300g
- Native Ewedu Broom or a blender
- Maggi cubes (two (2) cubes)Potash (powdered about 1/2 teaspoon)
- Water (half (1/2) cup)
- Cray fish (4-5 spoons of ground crayfish)
- Salt and pepper.
The Native ewedu broom is required but there is yet another relatively easier way of preparing the ewedu soup.
Wash and slice the ewedu leaves into tiny bits and begin your cooking process or get your native ewedu broom and continue preparing the ewedu soup using the normal traditional method.
The ewedu leaf is known for its ability to draw, maybe that’s the major reason why the ewedu leaf cannot be substituted with any other leaf. Image title Ewedu Leaves 3
The Ewedu soup preparation process.
Gently pick the leaves alone (no stem), wash the leaves thoroughly with much water and little salt (suggested).
- Make sure the washed ewedu leaf is “sand free”. Then soak the half teaspoon potash inside half cup (1/2) of water.
- Pour one and half (1 1/2) cups of water, into a pot and start heating. Allow the water to start boiling, sieve your already soaked potash into boiling water.
- Cook for seven (7) to ten (10) minutes (This will help soften the ewedu leaves).
- Add your washed ewedu leaves and start “mashing” using the native ewedu leaves.
- Mash the ewedu leaves as if you are ponding the leaves using the broom continuously inside the pot. Continue for about for about five (5) mins. until the ewedu leaves are turned into tiny bits.
Using a blender for making ewedu.
The blender can aswell also serve this purpose easier, better and neater, all you need to do is, get the leaves transferred into a blender and “pulse” for a couple of time.
The soup doesn’t necessarily require the use of the native ewedu broom, although culture demands.
The use of blender won’t be allowed in a Yoruba traditional setting, so practice with the broom often.
The pot should be transferred from heat, then add your maggi cube(s), crayfish (ground), pepper and salt.
Place the pot back to the stove, Stir the soup and allow to simmer for about five minutes and the ewedu soup is ready to serve.
The ewedu soup should be served coupled with stew and meat and/or fish with amala (either white (lafun) or black), poundo yam, eba, fufu. Note. The whole meal should be served on a flat clean plate.
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