Ewedu Soup

Ingredients

Ewedu leaves

4 cups, thoroughly washed and tough stems removed

Palm oil

1/2 cup

Water

4 cups

Salt

to taste

Onion

1 medium, chopped

Fresh pepper (or dried pepper flakes)

1-2, to taste

Crayfish

2 tablespoons, ground

Locust beans (iru)

1 tablespoon

Instructions

1. In a large pot, bring the water to a boil and add the thoroughly washed ewedu leaves. Boil for about 10 minutes until the leaves are tender and soft.
2. Using a blender or a wooden spoon, blend or mash the boiled ewedu leaves until they achieve a smooth, slimy consistency. This texture is key to the authentic experience of ewedu soup.
3. In a separate pot, heat the palm oil over medium heat. Once hot, add the chopped onions and fresh pepper. Sauté for about 3-5 minutes until the onions become translucent and fragrant.
4. Stir in the locust beans (iru) and ground crayfish, mixing well to infuse the flavors. Allow to cook for an additional 2 minutes.
5. Pour the mashed ewedu leaves into the pot with the sautéed mixture. Stir continuously for about 5 minutes, ensuring the soup is well combined.
6. Season with salt to taste, then reduce the heat and let it simmer for another 5 minutes, allowing the flavors to meld beautifully.
7. Serve the ewedu soup hot, accompanied by your choice of swallow, such as amala, eba, or pounded yam.