Ewedu Soup (Jute Leaf)
The Yoruba soup that draws like no other. Jute leaves blended with potash into a slippery, mucilaginous, deep green soup. One third of the legendary abula combination.
Total Time
20 min
Prep
10 min
Cook
10 min
Servings
4
Cuisine
Nigerian General
120kcal
Calories
5g
Protein
10g
Carbs
6g
Fat
4g
Fiber
How to Make It
- 1
Strip ewedu leaves from stalks. Wash thoroughly.
- 2
Add leaves to 300ml cold water with strained potash water. Boil 5-7 minutes until completely soft. The potash helps the leaves draw (become mucilaginous).
- 3
Use an ijabe (traditional broom) to beat cooked leaves in rapid circular motions until broken down into smooth, slimy, uniform green soup. Or use a hand blender for 10-15 seconds.
Tip: The ijabe method gives authentic texture. Don't over-blend. - 4
Add crayfish, locust beans, salt. Heat 2 minutes. Serve with amala and gbegiri for the full abula experience.
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