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Ewedu Soup Recipe

Ewedu, jute , Mulikhiyah , molokhia leave

April 26, 2022

Ewedu soup is a medicinal soup and very easy to cook. In this ewedu soup recipe, I shared how to cook ewedu using a broom (ijabe) or blender and the health benefits of ewedu. 

Ewedu soup is a common soup among the Yoruba tribe in the southwestern region of Nigeria. It is a green leafy vegetable packed with so many nutrients. Ewedu and Amala is a weaning food in most Yoruba homes. While growing up in Ibadan, Ewedu soup is the most important soup in canteens. Ibadan is famous for its abula spots( Abula is the name for Ewedu and gbegiri soup combination usually served with Amala). 

Ewedu, called jute leaf, is perfect for most Nigerian swallow or solid meals. It is slimy like Okra (also popularly eaten in Nigeria). The health and nutritional benefit of Ewedu are immense. 

Ewedu leaves
Bunch of ewedu leave

Did you know?

Ewedu (jute leave) is also called Mulikhayah in north Africa and Molokhia in Israel. It is commonly eaten in Africa and some parts of South America and India.

Health Benefits of Ewedu Soup

  • Prevents ageing: According to research, Ewedu is used to make a face mask that keeps the skin fresh.
  • Stabilises blood pressure
  • Good for weight loss
  • Strengthens bones and teeth due to its high calcium content
  • Aids digestion due to its high fibre content
  • Prevents Cancer: It contains antioxidants that help to remove free radicals from the body.

Ewedu Soup Ingredients

The ingredients for cooking this soup are easy to get. Seasoning cube, Potash/baking soda, and Egusi are optional. I cook my Ewedu without using them sometimes. 

  • Ewedu Leaves
  • Water
  • Locust beans ( iru, Dawa Dawa)
  • Grounded Crayfish 
  • Salt
  • Seasoning Cube (one cube)
  • Potash/baking soda (half teaspoon)
  • Egusi ( One teaspoon)

Locust beans also known as iru
Locust beans known as iru or dawadawa

Preparation of Ingredients

  • Pluck the ewedu leaves from the stem. The stem makes the soup lose its smooth consistency if added to the soup.
  • Rinse your ewedu leave and set aside in a strain
  • If your ewedu leaves are the big variety, shred the leaves into small pieces to ease cooking. 
  • Wash and clean the locust beans or Dawa Dawa. It will remove the stones and dirt. If you use the mashed locust beans (iru pete), you can skip this step.

Other Recipes you can try

Vegetable Soup

Ofada Rice and Stew

Tom Brown Powder

Zobo Drink

Cooking Procedure

There are two ways to cook your ewedu Soup. You can mash either with a broom or puree with a blender. Both methods are efficient for cooking this delicious soup.

yummy ewedu soup with broom

How to cook Ewedu Soup With Broom

  • Place water in a pot and put it on fire. ( I prefer using a wide pot to ease mashing with brooms. The quantity of water should be small)
  • Allow it to boil 
  • Once it boils, you can add potash/baking soda. Stir till it dissolves completely (if you’re not using potash/baking soda, skip this step)
  • pour the ewedu leaves and cook on medium heat till the water turns green/slimy
  • Remove from heat. About 5-7minutes
  • mash the mixture with the broom till it forms a smooth consistency
  • Add salt, locust beans, crayfish and a little Egusi.
  • Allow to steam for about 3minutes. Make sure you stir while cooking so that the ingredients can mix properly.

 ( Do not cover the pot when cooking ewedu)

  • Turn off the heat

How to cook Ewedu Soup With Blender

Technology has made life easier, cooking inclusive. I have moved from using a broom to using the blender for cooking ewedu when possible. It saves time and energy and makes cooking easy. I use a method similar to cooking with a broom. I used to blend the ewedu before cooking, which gave the ewedu a very dark green colour I didn’t like. This new method helps the ewedu retain its green colour.

  • Place water in a pot and put it on fire. (The quantity of water should be small)
  • Allow it to boil 
  • Once it boils, you can add potash/baking soda. Stir till it dissolves completely (if you’re not using potash/baking soda, skip this step)
  • Pour the ewedu leaves and cook on medium heat till the water turns green/slimy. About 5-7mins
  • Add salt, locust beans, crayfish and mix (for about one minute)
  • remove from heat and allow to cool a little
  • pour into the blender and blend a little. ( be careful to make sure you don’t blend too fast. Puree it a little)

(if you are not using Egusi, your ewedu is ready)

  • Pour into the pot and a little Egusi 
  • Turn off the heat

Things to note

  • Do not cover ewedu when cooking.
  • If you do not get it on your first, try it’s ok
  • You can also cook using dry ewedu leaves. If you are cooking with dried ewedu leaves, use your hands to break the ewedu into tiny bits before cooking. You most likely won’t need to use a broom or blender anymore.

I anticipate your feedback when you try this recipe.

Much love

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