I know some people would say who doesn’t know how to cook ewedu…lol. But trust there are some that can’t and I understand and I share the same sentiment that cooking ewedu might be tricky and I was being asked to make a post about it and to those that sent me private messages here you have it. Cooking ewedu might be tricky sometimes and why some people get it wrong sometimes.
Jute leaves/ewedu soup is a very common soup in Nigeria and most homes cook it and very delicious if prepared well. Although, it is a simple soup still some people get it all wrong. You will notice stem hanging in your which is not what you want in your soup or the soup lose it’s viscosity “won’t draw/slime”…lol
I hope this post how to cook jute leaves (Nigerian Ewedu Soup) makes it clear and easy to make whenever you try it again. If you’re cooking with fresh jute leaves/ewedu make sure you remove the stem and separate the leaves, you fold in the leaves then pull from the stem in between repeat the process with all the leaves this will with the viscosity and the blended leaves will come out smooth if you would call it that.
However, if you don’t remove the stem it will make your soup chunky and takes time to make it “smooth” when blending or chopping with chopping broom(ijabe). Also, when cooking the soup don’t cover the pot at all because it will lose its viscosity and can make the soup brown.
My kids don’t like locust beans (iru) so I tend to blend it with the leaves when blending but in this recipe, I didn’t blend (because they were not eating) it but you can do that if you don’t want to see the traces of the locust beans (iru) or don’t cook with it.
Ewedu is one of my favorite soup and I love the flavor the ground crayfish adds to the soup but I only use just a little (which goes a long way) in other not to overpower the soup taste but you can do you, just add as little or as much as you like and that goes with the melon used in the soup too.
Wondering which soup recipes that go well with ewedu soup, check the links below;
- 2 Packs Frozen or fresh Jute leaves (Ewedu)
- 3 Tablespoons Ground melon (optional)
- 1 Tablespoon Ground crayfish
- 1 Tablespoon Locust beans (optional)
- Knorr seasoning bouillon powder or cube (your choice)
- Salt to taste
For Frozen: If you’re using frozen jute leaves (ewedu) thaw and make sure the liquid is intact.
For fresh Jute leaves: remove the leaves from the stem and rinse under cold water to remove any the dirt from the leaves.
Boil a cup of water (depending on the quantity of the leaves), add the cleaned leaves and bring to a boil. Blend in a blender (be careful when you’re blending it's hot or better still leave it to cool down) Complete with the steps below. If you’re using the chopping broom (ijabe) instead of blending use the broom.
Add to a blender and boil with the liquid included in the pack, blend until you can't see the chunk of leaves or to your desired texture.
Pour into a saucepan or pot and bring to a boil (do not cover) on high heat, reduce the heat, then sprinkle the ground melon (egusi) and stir.
Add the locust beans (if you’re using), seasoning, ground crayfish, salt, ground melon (if you’re using) stir and simmer for 2-3 minutes.
If you’re using fresh jute leaves, add a small quantity of water if it’s too thick start very small so you don’t add too much and lose its viscosity. For the frozen jute leaves the liquid that comes with it is enough for the cooking process.
Check the seasoning and take off the heat.
Serve with your favorite pepper stew/soup and eba or your favorite swallow.
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