There is even a legend that says the Cleopatra, the famous Egyptian queen, often eats ewedu. So you’ll need: Ewedu leaves and Okro – ratio 70 – 30%. My husband doesn’t eat okro and I thought oh then let me make him ewedu version of the okro and that was what I did. I’m not a fan of clumpy Egusi soup, I prefer mine a tad bit watery, very much like Egusi … how to make ewedu soup Ewedu is a traditional soup native to the Yoruba part of Nigeria it is often served with Amala or any other traditional swallow food like Eba, Pounded yam or fufu. This recipe for Ewedu soup is more like a sequel to my post on the health benefits of Ewedu.It was going to be a part of the post until I spoke with a friend who suggested I could treat the Ewedu recipe as a separate subject on its own. 1/4 cup of Ground Crayfish. Drop in small balls of egusi paste into the boiling ewedu soup, do not stir. Notes. This recipe came about because I made ila asepo with egusi (recipe HERE). Put your shredded ewedu. Allow to boil. It is very delicious and nutritious and it has a slimy effect when … 3 tablespoons of Iru – fermented locust beans. There are two methods of preparing ewedu, you can add ground melon seed (egusi) or make the soup with just ewedu leaves. allow the egusi to cook for about 5 minutes then use your ijabe (ewedu broom) to chop it till the desired smoothness is achieved. 1/4 cup of Ground Crayfish. Share with: I have always enjoyed the Ewedu, stew mixture anytime I eat in some of my Yoruba friends’ houses. Ewedu soup is normally served with Omi obe and Amala or any fufu of your choice. Boil a cup of water (depending on the quantity of the leaves), you need to add a small quantity of bicarbonate (some people use Kaun) into the water you're boiling before adding the 3 tablespoons of Iru – fermented locust beans. Other name for ewedu leaf is Ayoyo, and the English names for ewedu are mallow leaves, Jute leaves, Saluyot, mulukhiyah, wild okra. Ewedu Egusi Soup. 2 tablespoons of Ground Egusi. Kaun – potash cubes. Egusi Soup can be prepared with clumps or without, it’s all down to personal preference. Put sufficient water on fire and add your potash. 2 tablespoons of Ground Egusi. Kaun – potash cubes. Ewedu that is well-known as jute leaf is an existing food and grown by humans beginning 6000 BC and eating ewedu is very beneficial. To add egusi to your ewedu soup, either sprinkle about 1 tablespoon of egusi when adding iru or mix the egusi with one teaspoon or less of water to form a very thick paste. When you are done making Ewedu my way, you are going to love it so much you will be tempted to eat it without stew. Dissolve your iru in water and sift, throwing away the sediment. I do understand the economic sense of having the stew cooked separately so you can vary the stew with several other carbohydrate dishes. He was right, this is a topic that should be talked about on its own because of this believe an appreciable number of people have about Ewedu. Some other people also know Ewedu soup as jute soup across Nigeria. When you are done making Ewedu my way, you are going to love it so much you will be tempted to eat it without stew. There is Palava sauce, Yorubas have ewedu asepo, and I present to you ewedu egusi asepo. Etc. clumps are achieved by pre-frying the Egusi or by mixing raw egg with the ground Egusi and frying in palm oil or in the stew. So you’ll need: Ewedu leaves and Okro – ratio 70 – 30%. But the southeastern girl in me will always want to cook a one pot soup. Ewedu is known in the world of research under the name Cochorus olitorius. Allow it to boil over and add your fish, then egusi. ( recipe HERE ) served with Omi obe and Amala or any fufu of your.!, often eats ewedu then egusi, the famous Egyptian queen, often eats ewedu personal preference recipe )... 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