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), you need to add a small quantity of bicarbonate (some people use Kaun) into the water you're boiling before adding the ewedu. 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.