Just as Nigeria is dominated by lots of ethnic groups, the country is likewise blessed with scores of foods from which to choose. Since delicacy demands that the belly is filled with sumptuous kinds of foods, this post will be focused on how Nigerians –particularly the Yoruba’s –prepare one of their lovely soups known as ``ewedu’’ (with the botanical name corchorus olitorious).

But before we plunge into the procedures for preparing this palatable soup, we first have to enlighten each other on the peculiarity of ewedu and how much it is valued by those who cherish it.

Ewedu is a green plant and it is undoubtedly one of the important soups cherished by the Yoruba’s. Barely would you find a culturally-inclined Yoruba person who wouldn’t cherish the delicacy ewedu adds to dishes. Though ewedu is also cherished by a few other Nigerian tribes, the soup is irrefutably indigenous to the Yoruba group –one of Nigeria’s dominant ethnicities native to the South West.

Are you worried about pleasing your Yoruba man with some lovely ewedu soup? Or you’re a housewife who has no knowledge of how delicious ewedu soup could be prepared? Are you an Igbo who is much interested in having a taste of some lovely Yoruba soups?

If you fall into any of these categories, this post is definitely centred on you. Now, get yourself well spruced up and take note of the subsequent steps required to prepare some appetizing ewedu soup.

First and foremost, we would love to get you acquainted with the essential ingredients for preparing a dish of ewedu soup. But before that, you would have to make a choice concerning the number of persons to be served the soup. If for instance, you wish to dish up the ewedu soup to a family of about 6 persons (particularly including few gluttons), be ready to fill a somewhat spacious pot with sufficient water. Likewise, the amount of ingredients to be listed here will greatly depend on the number of persons to be served the ewedu –or funnily, how spacious the bellies of your guests are.

Meanwhile, the steps to be provided below and the amount specified for each ingredient will best suit any ewedu soup meant to be moderately served to about three or four persons.
Right here, you have the ingredients at your fingertips:

- One or two cubes of Maggi
- A little amount of salt
- A small-sized and well trimmed broom (this is used for mashing the soup)
- About one teaspoon of Kan-un (potash)
- Ewedu leaves already plucked from the plant stalk
- About 1-2 cups of water

NOTE: The ewedu stew is best prepared without the addition of any other leaf plant. That is, you don’t add another leaf plant while your ewedu is boiling. This, actually, is due to the condition that the ewedu leaves tend to become very slippery while boiling.

⇒ Pour about 1 or 2 cups of water into your cooking pot.
⇒ When the usual boiling point has been attained, wash your ewedu leaves thoroughly and pour them into the cooking pot.
⇒ Place the teaspoon of potash into a half-full cup of water and wait for the potash to saturate
⇒ Empty the water into the cooking pot and wait for the stew to boil for about 5-8 minutes (Meanwhile, this will make the leaves become very soft)
⇒ Keep the cooking pot away from the fire and get the short broom
⇒ Keep the short broom within your hand and start using it to pound the softened ewedu leaves until they become very tiny bits
⇒ After that, return the cooking pot to the fire point and add the other ingredients (which include salt and maggi)
⇒ After adding the ingredients, let the soup boil gently for a few minutes, probably 3 to 6 minutes

With this done, your ewedu soup is ready and can be enjoyed with several foods such as eba, fufu, amala, etc.

SOURCE:http://www.jaysciencetech.com/2017/08/how-to-prepare-ewedu-soup.html

Niece piece!

But one teaspoon of potash seems too much.

Thanks a lot for this cooking tutorias I will try preparing Ewedu soup.