How to make Nigerian Ewedu Soup ( Jute Leaf Soup)
How to make Nigerian Ewedu Soup ( Jute Leaf Soup)
Course: No-bake, Soups and Stews, SwallowsServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalA nutrient-rich Yoruba soup known for its silky texture, digestive support, and deep cultural roots.
Ewedu soup, made from fresh jute leaves, is a beloved staple in Nigerian cuisine, especially among the Yoruba people. This slimy, green, and flavorful soup is often served with amala, fufu, or rice, and it’s known for being incredibly nutritious, light on the stomach, and quick to prepare.
Ingredients
1 bunch of fresh ewedu (jute) leaves
1 cup of water
½ teaspoon potash (optional, helps soften the leaves)
1 teaspoon ground crayfish
½ cube of seasoning
Salt to taste
Optional: Locust beans (iru) for added flavor
Optional: Blender or ewedu broom (ijabe) for blending
Directions
- Wash and Strip the Leaves
Rinse the ewedu leaves thoroughly and remove them from the stem. - Boil with Potash (if using)
In a small pot, add 1 cup of water and a pinch of potash. Bring to a boil. - Add the Leaves
Add the leaves to the boiling water and cook for 5–7 minutes until soft. - Blend or Mash
Use a blender to pulse the leaves into a smooth, viscous texture. Traditionally, use a local broom (ijabe) to mash in the pot. - Season and Simmer
Add crayfish, seasoning cube, salt, and locust beans if desired. Simmer for another 3–5 minutes on low heat. - Serve Hot
Pair with amala, semovita, pounded yam, or rice. It also complements gbegiri and obe ata (stew) for a full Yoruba meal.
Notes
- Nutritional Benefits of Ewedu
High in fiber – Aids digestion and promotes bowel health
Rich in vitamins A, C, and E – Supports skin, immunity, and eye health
Calcium and potassium – Strengthen bones and regulates blood pressure
Low calorie – Great for weight management
Natural laxative effect – Traditionally used for easing constipation - Pairing Tip
For a premium Yoruba combo, serve Ewedu with Gbegiri (bean soup) and a generous ladle of Obe Ata (red pepper stew) with assorted, meat or fish.
