Recipe of Speedy Ewedu Soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, ewedu soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Ewedu Soup is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Ewedu Soup is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook ewedu soup using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ewedu Soup:

1. Prepare Ewedu leaves (corchorus olitorius/Jute)
2. Get Potash (A small sized stone or 1/2 tsp if powdered)
3. Make ready Ijabe (Ewedu Broom) or a blender
4. Make ready 1 cup water
5. Take to taste Salt
6. Prepare 1 cube seasoning
7. Make ready Egusi
8. Take A few pieces of whole Crayfish
9. Get 2 tablespoon Egusi (ground melon seeds)
10. Take 2-3 teaspoons ground crayfish

Steps to make Ewedu Soup:

1. You can either buy fresh ewedu leaves this means that you have to pick the leaves from the stem, as you only need the leaves. Or you can buy the frozen leaves from the Asian/ African grocery shop, this would have have been picked. I have used the fresh one and I've picked and washed the leaves. Place the water in a pot, add a small stone of potash or 1/2 tsp of potash and bring water to boil.
2. Pour in the washed ewedu leaves and leave to continue boiling in the water, until soft.
3. Check to see if the leaves have soften once the are soft enough, pour this in the blender (or you can use what we call Ijabe (this is like a small short broom) to manually chop the leaves). Otherwise, pour in a blender and use the pulse button "P" a couple of times to chop the leaves, you don't want this all smooth.
4. Otherwise, pour in a blender and use the pulse button "P" a couple of times to chop the leaves, you don't want this all smooth.
5. Pulse a few time until thoroughly chopped but not smooth.
6. Pour the soup back in the pot and place back on heat, add the iru (locust beans)
7. Add some cray fish, it better to use the ground crayfish. Add 2 tablespoon of grounded egusi (grounded melon seeds, this is optional) you can have it plain if you prefer.
8. Add salt and seasoning cube to taste. Please note that you need to be fast as possible so the the soup still maintains its greens and still drawy. The beauty of ewedu is in its drawiness i.e its sliminess (if there's any word as such)
9. Ewedu is usually paired with its twin sister "Gbegiri" and eaten along with Amala. It was once said that if yoruba people were to have their own flag it will be in the colours of these 2 soup, "Ewedu & Gbegiri" Ewedu is a very rich source of folic acid, my grandma used to make me just eat or lets say drink this soup on its own being anaemic. In recent times, the health benefits of ewedu has come to light, it has been known to include vitamins such Vitamin A, B & C and high in fibre.
10. Here's a picture of the potash. I hope you've enjoyed this tutorial, and that you will try it. Good lUck

So that is going to wrap it up with this special food ewedu soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!