Ewedu Soup Recipe | Traditional Nigerian Dish

In a quaint Yoruba village, where the rhythms of daily life are intertwined with age-old traditions, a wholesome delicacy sparkles in the heart of every home—Ewedu Soup. 

On a serene morning, the sun casts a golden hue over thatched-roof huts, and the smell of wood smoke mingles with the rich aroma of a soup that tells a story of heritage and hospitality. As the village slowly awakens, the first sounds are of the crackling firewood and the murmur of excited chatter. Amidst this serene village, the Adeyemi family prepares a special meal. The hearth, a central feature of their traditional home, is alive with the crackle of firewood. The scent of burning wood and simmering stew fills the air, setting the stage for a cherished family tradition: making Ewedu Soup. 

Fresh jute leaves, the essential ingredient for Ewedu, are gathered from the lush greenery surrounding the village. With their vibrant green colour and delicate texture, these leaves are a staple of the Yoruba diet, celebrated for their unique taste and nutritional value. The leaves are carefully washed and chopped, their earthy scent mingling with the smoke from the firewood.

A distinctive feature of Ewedu Soup preparation is specialised broomsticks, not used for sweeping but crafted explicitly for pounding jute leaves. These broomsticks, often prepared by local artisans, are vital in creating the perfect texture for the soup. The broomstick’s sturdy handle is designed to crush and release the mucilage from the leaves, making the smooth, velvety texture that defines Ewedu Soup. This unique method, deeply rooted in local practice, imparts authenticity and tradition to the dish.

After the leaves are pounded to perfection, they are transferred to the pot over the hearth. Water is added, and as the jute leaves cook, their natural mucilage thickens the broth, giving the soup its signature consistency. Then, seasonings are added with practised hands—ground crayfish for depth, locust beans (iru) for a hint of flavour and a touch of pepper for warmth. The villagers’ knowledge of these ingredients is passed down through generations, ensuring the soup maintains its authentic taste and texture.

Meanwhile, assorted meats—beef, goat, and perhaps some fish—are being prepared separately. These meats are slow-cooked to perfection, their rich flavours complementing the vibrant green of the Ewedu Soup. Once the meats are tender and flavorful, they are used to prepare a hearty pepper sauce or stew called Obe Ata or obe ata din din, creating a delicious, satisfying dish that promises comfort and delight. As the soup reaches its final stage, other traditional side dishes such as Amala, Pounded Yam, and Eba are prepared alongside, each offering a perfect balance to the lush, velvety soup. These staples are 

made from local ingredients, ensuring that every meal element is steeped in tradition.

The Ewedu Soup is served hot, its deep green colour contrasting beautifully with the fiery hue of the Obe Ata (Peppered Stew). The texture is thick and smooth, a testament to the jute leaves’ careful preparation and natural properties. The first taste reveals a rich tapestry of flavours; each bites a blend of earthy, savoury, and slightly tangy notes.

Are you fascinated by this delicious meal from the Western Region of Nigeria? Would you like to learn how to prepare Ewedu Soup? Here’s a simple recipe to guide you.

How to prepare Ewedu Soup

Here’s a guide to preparing Ewedu Soup and Obe Ata, two staples of Nigerian cuisine

 Ingredients

•     Two bunch of Fresh jute leaves (Ewedu)
•     ½  cup ground crayfish
•     ¼  cup locust beans (iru)
•     1-2 tablespoons ground pepper (to taste)
•     ¼ cup palm oil
•     Assorted meats (beef, goat meat, or fish), cooked and chopped
•     Potash
•     Traditional broom or whisk (Ijabe)
•     1-2 cups water or meat stock
•     Salt to taste
•     6-8 large tomatoes
•     2-4 red bell peppers
•     1-2 medium-sized onions
•     2-4 Scotch bonnet peppers (adjust to taste for heat)
•     Seasoning  cubes

 Method

Step 1: Prepare the Jute Leaves

Wash the jute leaves thoroughly to remove any dirt. Then, chop the leaves into smaller pieces. Using a mortar or pot, use the broomstick (Ijabe) to pound the jute leaves. This helps release the mucilage that gives Ewedu Soup its characteristic slimy texture. Pound until the leaves are smooth and the texture is slightly slimy.

Step 2: Cook the Soup

 In a pot, heat the palm oil. Add the pounded jute leaves and stir well. Add water or meat stock to the pot, adjusting the amount based on the desired soup consistency. Add potash to enhance the blending of the leaves. Stir in the ground crayfish, locust beans, and ground pepper. Mix thoroughly. Then, add the pre-cooked assorted meats to the pot. Allow the soup to simmer for 10-15 minutes, stirring occasionally—season with salt to taste.

Step 3: Prepare the Obe Ata (Tomato Pepper Sauce)

Wash and chop the tomatoes, red bell peppers, and onions. Remove the seeds from the Scotch bonnet peppers if you prefer less heat. Blend the tomatoes, bell peppers, onions, and Scotch bonnet peppers until smooth in a blender, mortar, or food processor. Then, heat the palm or vegetable oil in a large pan over medium heat. Pour the blended mixture into the pan and cook for 10-15 minutes, stirring occasionally.

Add ground crayfish, locust beans, and seasoning cubes. Stir well and cook for 5-10 minutes or until the sauce thickens. Adjust seasoning with salt and additional seasoning cubes for taste if needed.

Without much ado, your Ewedu Soup is ready to be served. This dish can be served alongside favourable swallows such as eba, pounded yam, semovita, amala, etc. Ewedu Soup is integral to Nigerian cuisine, offering rich flavours and cultural significance. It remains a beloved tradition, a green jewel that continues to shine brightly in the heart of Yoruba cuisine.