How to Cook Perfect Ewedu Soup: A Step-by-Step Nigerian Recipe

 

There's nothing quite like the feeling of a smooth, velvety ball of Amala sliding through a rich, green river of Ewedu soup, perfectly combined with its partner, Gbegiri. It's a symphony of flavours and textures that is core to Yoruba culinary identity.

Whether you're a student living away from home for the first time, a food enthusiast wanting to explore West African cuisine, or you just want to master this Yoruba classic for your family, you've come to the right place.

This is more than just a recipe. This is a complete guide. I’ll walk you through everything, step-by-step, and answer all your questions, from why your ewedu might not be 'drawing' to the secret to getting that authentic, Buka-style taste.

By the end of this guide, you'll know exactly how to cook Ewedu soup like a pro.

What is Ewedu Soup?

Ewedu soup is a cornerstone of Yoruba cuisine, originating from the Yoruba people of Western Nigeria. At its heart, it's a simple, viscous soup made from Jute leaves. In fact, if you've ever asked, "What is Ewedu soup called in English?" the most common answer is "Jute Leaf Soup."

But its name in English doesn't capture its essence. The defining characteristic of Ewedu is its texture—a 'draw' or 'slimy' (in the best way possible!) quality that makes it the perfect companion for 'swallow' foods. Its flavour is earthy, green, and deeply savoury, thanks to traditional seasonings.

It's rarely served alone; Ewedu is one part of the holy trinity known as "Abula," which consists of Ewedu (green), Gbegiri (a bean soup, yellow), and Amala (a dark-grey swallow made from yam flour). Together, they create one of Nigeria's most iconic and beloved meals.

The Only Ewedu Soup Ingredients You'll Ever Need

To get that authentic taste, you need the right ingredients. This isn't the time for shortcuts! We're aiming for the flavour you remember from home or from the best Buka (local restaurant) you've ever been to.

Ingredients

• Fresh Ewedu (Jute) Leaves: This is the star. You'll need a large bunch.
  My Tip: Always pick fresh, vibrant green leaves. Avoid any that are yellow, wilted, or have dark spots. The freshness of the leaves directly impacts the flavour and, most importantly, the 'draw' of the soup.
• Iru (Fermented Locust Beans): This is the soul of the soup! It provides that pungent, deeply savoury, and authentic aroma you simply cannot get from anything else. You can use Iru Woro (whole) or Iru Pete (mashed).
• Ground Crayfish: This adds another layer of deep, savoury, umami flavour.
• Potash (Kaun / Akanwu): This is the secret weapon! Potash is an alkaline salt that serves two purposes: it softens the leaves quickly and, more importantly, it's the catalyst that creates the signature slimy, viscous texture. We'll talk about alternatives later, but this is the authentic choice.
• Salt: To taste.
• Stock Cubes (e.g., Maggi, Knorr): For that extra boost of flavour.
  My Tip: To answer the popular question, "Do they put Maggi in ewedu?" Yes, absolutely! It's a staple in modern Nigerian cooking and helps to round out the flavours.
• Water or Stock: Just a little. The biggest mistake is adding too much water.

Tools

• Blender: This is the modern, fast, and easy way to break down the leaves.
• Ijabe (Traditional Gourd Broom): For the purists! This is a small, stiff broom made from gourd fibres, designed specifically for mashing ewedu leaves. Using it provides a texture that enthusiasts swear is unmatched by any blender.
• A Medium-Sized Pot: For cooking the soup.
• A Sharp Knife: For trimming the leaves, though most of the work is picking.

How to Make Ewedu Soup: A Detailed, Step-by-Step Guide

This is it—the main event. We will cover both the modern blender method and the traditional Ijabe method. Both lead to a delicious soup, so choose the one that works for you.

Step 1: Wash and Pick the Leaves

This is the most time-consuming but most important part of the preparation.

Instruction: Carefully pick the Ewedu leaves from their tough, fibrous stems. You only want the leaves. Discard the stems. Place the picked leaves in a large bowl, cover with water, and rinse. Drain and repeat this process at least three times to ensure all sand, grit, and dirt are completely gone.

My Tip: I like to put on some music or a podcast for this part. The last thing you want is a gritty soup, so be patient and wash thoroughly. Once clean, let them drain in a colander.

Choose Your Method: Blender or Ijabe

Now, you have a choice to make. Both methods work!

Step 2-A: The Blending Method (The Easy Way)

This is the fast-track to delicious Ewedu soup.

Instruction: Place your clean, drained ewedu leaves into a blender jug. Add a very small amount of water (about 1/4 cup, just enough to get the blades moving) and a very small piece of potash (kaun). Blend in short, quick bursts (pulse). Do not blend continuously.

My Tip: Don't over-blend! You are not making a smoothie. You're just breaking the leaves down. You want it to be a bit "rough" and not a perfectly smooth purée. Pulsing it 5-7 times is often enough. Too much water or over-blending will kill the 'draw'.

Step 2-B: The Ijabe Method (The Traditional Way)

This is how my grandmother made it, and it's a workout!

Instruction: Place the washed leaves in a small pot with a tiny bit of water and the small piece of potash. Put it on medium heat and let the leaves cook for 3-5 minutes, just until they are soft and tender. Take the pot off the heat. Now, insert your Ijabe and, using a swift, repetitive, and slightly forceful up-and-down and twisting motion, mash the leaves against the sides and bottom of the pot. Continue this for several minutes until the leaves are broken down into a slimy, semi-smooth consistency.

My Tip: This method takes practice, but the texture it produces is incredible—perfectly broken down but with a rustic, non-uniform texture that many, including me, prefer.

Step 3: Cooking the Soup

This part is incredibly fast. Do not walk away!

Instruction: Pour your blended (or mashed) Ewedu purée into a pot. If you used the Ijabe method, it's already in the pot. Place it on low-medium heat. Do not, under any circumstances, cover the pot! This is the number one rule. Covering the pot will make your vibrant green soup turn a dull, brownish colour.

My Tip: A common question is, "How long does it take for ewedu to cook?" The answer is almost no time at all. Once it's on the heat, it only needs about 3-5 minutes. You just want to heat it through and let the seasonings marry. Overcooking kills the colour, the 'draw', and the fresh taste.

Step 4: Seasoning to Perfection

The final, flavourful step.

Instruction: While the soup is simmering (it should be bubbling gently), add your ground crayfish, your iru (locust beans), a pinch of salt, and your crumbled stock cube (Maggi). Stir gently to combine everything.

My Tip: I always add the iru in the last 2 minutes of cooking. This way, it heats through but retains its strong, beautiful aroma. Taste the soup as you go! Does it need more salt? A little more crayfish? This is where you make it yours. The soup is ready when it's hot, the seasonings are well-incorporated, and it's 'drawing' beautifully from the spoon.

Authentic Ewedu Soup Recipe

Prep Time: 15 minutes (for picking leaves)
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4-6

Ingredients

• 1 large bunch of fresh Ewedu (Jute) leaves
• 1-2 tablespoons ground crayfish
• 1-2 tablespoons Iru (Fermented Locust Beans)
• 1 small piece of Potash (Kaun), about the size of a small pebble
• 1 stock cube (Maggi or Knorr)
• Salt to taste
• 1/4 cup water (for blending, if needed)

Instructions

1. Prep: Pick the Ewedu leaves from their stems. Wash the leaves thoroughly in several changes of water until no dirt remains. Drain in a colander.
2. Breakdown (Choose one):
   • Blender: Add leaves, 1/4 cup water, and potash to a blender. Pulse 5-7 times until leaves are broken down but not a smooth purée.
   • Ijabe: Boil leaves with a tiny bit of water and potash for 3-5 minutes. Take off the heat and use an Ijabe (traditional broom) to mash the leaves until viscous.
3. Cook: Pour the Ewedu purée into a pot and place on low-medium heat. DO NOT COVER THE POT.
4. Season: Let it simmer for 2 minutes, then add the ground crayfish, iru, crumbled stock cube, and a pinch of salt.
5. Finish: Stir gently and let it cook for another 2-3 minutes. The total cooking time should not exceed 5 minutes.
6. Serve: Taste and adjust seasoning if necessary. Serve immediately while hot and vibrant green.

How to Serve Ewedu: Building the Perfect Nigerian Meal

You've made a perfect, green, drawing pot of Ewedu. Now what? This soup needs partners!

The Classic Pairing: Amala and Gbegiri (Abula)

This is the legendary combo. You serve a base of Amala (a soft, fluffy swallow), ladle the golden-yellow Gbegiri (bean soup) around it, and then top it all with your vibrant green Ewedu. The combination of the three flavours is considered one of the pinnacles of Nigerian cuisine.

Ready to complete the trio? Check out our authentic Gbegiri Soup recipe here.

Other Swallows that Work Wonders

Ewedu is not exclusive to Amala! It pairs beautifully with other swallows:

• Fufu (Cassava)
• Eba (Garri)
• Tuwo Shinkafa

Ewedu and Tuwo Shinkafa is a fantastic combo. If you've never made this soft, fluffy swallow, our easy Tuwo Shinkafa recipe will show you how.

Don't Forget the Stew!

To make the meal complete, you need a side of protein, usually served in a rich stew. A fiery Buka stew, a simple tomato-based pepper stew, or a plate of assorted peppered meat (Shaki, Pomo, beef) is essential to cut through the smoothness of the soups.

Love Ewedu? Try These Other Nigerian Soups!

Now that you're an authority on Ewedu, you can expand your skills.

For the Egusi Lovers

If you love a rich, textured soup, you have to master Egusi. This popular soup, made from ground melon seeds, is a staple across the country and is a must-know recipe for any Nigerian food lover.

Here's our definitive guide on how to cook Egusi soup.

For a Hearty Northern Meal

If you were intrigued by the mention of Tuwo Shinkafa, you should know about its other classic partner: Miyan Kuka. This is a hearty, earthy soup made from dried and ground baobab leaves, and it's a beloved delicacy from Northern Nigeria.

FAQs

Why is my Ewedu not drawing/slimy?

This is the number one problem everyone faces, and the frustration is real! Here are the usual culprits:

1. Too Much Water: This is the most common mistake. You only need a tiny bit of water to get the blender going. Too much water turns it into a watery vegetable soup, killing the draw.
2. You Didn't Use Potash (Kaun): Potash is the magic ingredient that activates the viscous, slimy 'draw' in the leaves. A tiny pinch of baking soda can be a substitute, but it's not as effective as real potash.
3. Your Leaves Weren't Fresh: Old, wilted, or yellowing leaves have lost much of their natural 'draw' potential.
4. You Over-Boiled/Over-Cooked It: Heat is the enemy of the 'draw'. If you cook it for 10-15 minutes, you're boiling away all the good stuff. Keep it to 5 minutes total.
5. You Over-Blended: If you blend it into a frothy, airy smoothie, you can sometimes "break" the texture. Pulse, don't obliterate.

How to thicken Ewedu soup?

Thickening watery Ewedu after the fact is very tricky, and honestly, it's best to avoid the problem in the first place by using less water. If you are in a desperate situation, some people might add a tiny pinch of ground ogbono, but this will completely alter the taste and is not traditional. The real solution is to start over or, if it's just a little watery, serve it as is and 'll use less water next time.

What can I use instead of Potash (Kaun)?

If you absolutely cannot find potash, your best alternative is a tiny, tiny pinch of baking soda. Add it with the leaves before blending. It's also an alkaline, so it helps to soften the leaves and can encourage the 'draw'. Be very careful, though—too much will give the soup a soapy, metallic taste.

What is the secret to making good Ewedu soup?

The real secret isn't one ingredient. It's a combination of three things:

1. Freshness: Using the freshest, greenest leaves you can find.
2. Speed: Not overcooking it. Get it on the heat, season it, and get it off.
3. Seasoning: Mastering the balance of iru, crayfish, and salt. That's it!

What not to do when making Ewedu?

This is just as important.

• NEVER cover the pot while cooking. It will turn brown.
• NEVER add oil (like palm oil or vegetable oil) to Ewedu. It's a water-based soup.
• NEVER over-boil it. You'll lose the colour, texture, and fresh taste.

Conclusion

Cooking is about practice, love, and sharing. You now have the complete blueprint for making perfect, authentic Ewedu soup. The key things to remember are: use the freshest leaves you can find, be careful not to add too much water, and never, ever cover your pot!

So get in the kitchen, make this delicious soup, and share it with someone you care about.
Enjoy!