Ewedu also known as molokhia or jute leaves is another popular Nigerian soup popularly eaten with Nigerian stew such as buka stew or gbegiri. The soup is commonly served with fufu, garri or amala.
Learn how to make this yoruba classic soup with this recipe using fresh or frozen jute leaves and how to store it.
Servings: 2 cups
- 400 g frozen ewedu the one I am using is already blended but they sometimes comes unblended
- ½ tbsp ground crayfish
- 2 tbsp egusi ground melon seed this is optional
- 2 tbsp Iru locust beans
- ½ tsp salt
- 1 tsp bouillon powder
rinse the locust beans, that is if you are using iru woro.
Mix 1 tablespoon of water to the ground melon to a form a paste. Then set aside
How to cook fresh ewedu soup
Fresh jute leaves: Pluck the jute leaves from the stem if using fresh leaves. Rinse and make sure it is sand free and transfer to a blender. Add little water to aid blending and blend until coarse or puree if that is the texture you prefer. (Tip add about 1 cup of water to blend 4 to 5 cups of tightly packed ewedu, too much water would hinder the vegetable from drawing)
Transfer the blended vegetable to a saucepan and place on low medium heat. Add melon paste in bits, iru and cook for about 2 minutes. stir the soup and break the lumps of melon into the soup with the back of the spoon. Add ground crayfish, salt and bouillon powder and stir to combine.
Continue to cook for another 3 minutes, taste and adjust seasoning accordingly.
How to cook frozen ewedu soup
Defrost the frozen molokhia: you can use the defrost function of your microwave to achieve this or soak the frozen vegetable while still in the bag in warm water. Another way to defrost frozen jute leaves if by leaving it in the fridge overnight.
Cook: Place a pan on low-medium heat, add ¾ cup of water and bring to a gentle boil for about a minute (this is assuming you will be cooking 400g of frozen jute leaves) then add melon paste to the boiling water in bits followed by the washed locust beans.
Do not stir as you want the melon to solidify a bit. cook on medium heat for 2 minutes or so the stir to combine, break the lumps of egusi with the back of the spoon.
Pour the thawed ewedu to the pot and stir to combine. Add ground crayfish, salt and bouillon powder, stir and bring to a gentle boil for another 3 minutes. taste and adjust the seasoning to suit your preference.
Take if off the heat immediately and serve with your Nigerian soup of choice.
In the fridge: ewedu would last for up to 3 days in the fridge if stored at the right temperature. Make sure it cools completely and store it in an airtight container. I prefer to store it at the back of the fridge.
Freezer: let it cool and transfer into a Ziploc bag or an airtight container and store in the freezer for up to 3 days
To reheat: simply warm in the microwave for about 30 seconds to 1 minute depending on the quantity. Frozen cooked ewedu can be warmed in the microwave from frozen. Alternatively leave to thaw in the fridge overnight and warm in the microwave as at when needed.