Saturday, May 14, 2016

How to Prepare Ewedu Soup

Ingredients for making ewedu soup is as follows; this would make a simple pot of soup for about six people. You can increase or decrease the ingredients depending on the number of people you are looking to feed and of course their stomach sizes.

Ingredients:
Ewedu leaves (corchorus olitorius) 300g
1/2 teaspoon of powdered potash
1.5 cups of water
Ewedu Broom or a blender
Salt to taste
Maggi (1 or 2 cubes)
Chilly Pepper to taste
4-5 spoons of ground crayfish
There are more simple ways to prepare this soup without the use of the mashing broom. You can slice the leaves to tiny bits and commence cooking or you can follow the process below with a mashing ewedu broom, the normal way.
One of the qualities of the the ewedu leaf is the ability to draw, perhaps the reason you can not make this soup with any other leaf.
How to Prepare Ewedu Soup
  1. Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it
  2. Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the washed ewedu leaves, soak the half teaspoon of potash in half cup of water and filter into the pot (to soften the leaves), cook for 7-10 minutes.
  3. Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
  4. Alternatively, You can also transfer into a blender and pulse a couple of times, I think this way is easier and better. That was how I made the soup above, couldn’t find the ewedu broom.
  5. Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup.
  6. Serve ewedu soup plus stew and meat with either amala, eba, semo or pounded yam, the exact way a Yoruba man would love it.

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