My grandma prepared Ewedu for us on our recent trip to Nigeria and it was delicious. For a certain member of the 9jafoodie team *cough* it was his first time seeing ewedu, I came to the realization that the soup doesn’t have enough main stream exposure. So here is my exposé on Ewedu.
In the average Yoruba household, ewedu is served with stew/gbegiri and either Eba(Garri) or Amala.
- Ewedu leaves pack the antioxidant trio of Vitamins A, C and E which fend off free radicals thereby protecting the body from degenerative diseases. The ACE vitamins also happen to be the most beautifying vitamins, increasing collagen production to keep the skin firm and young-looking. This is why most people belief that ewedu was Cleopatra’s beauty secret
- Vitamin A, aids in repairing the body’s cells and improves eyesight
- Vitamin C improves circulation and helps lower the risk of eye disorders
- Vitamin E slows down the aches and pains associated with aging and increases stamina
- Calcium contributes to strong teeth and bones
- Half a cup of prepared ewedu will give you the following nutrients: 20 calories ,0.3 grams of fat, 3.1 grams of carbohydrate, 0.4 grams of fiber, 1.3 grams of protein, 87 mg of calcium, 22 mg of phosphorous, 1,334 IU of beta-carotene, 1 mg of iron, 0.02 mg of thiamin, 0.04 mg of riboflavin, 0.3 mg of niacin, 10 mg of Vitamin C, 48.9 IU of Vitamin E
- Ewedu is a great option for those trying to loose weight. 1 cup mixed ewedu soup with a handful large prawns and no oil has less than 100 calories in comparison to same amount of Egusi with over 400 calories
- 3 cups of fresh ewedu leaves (de-veined and finely chopped)
- 2 cups of water
- ¼ teaspoon Akaun (cooking potash)
- 1 teaspoon locust beans (Optional)
- 1 cube magi
- Salt to taste
- Place a medium size pot on high heat, add in the water and bring to a rolling boil. Add in the Akaun
- Reduce the heat to medium; add in the fresh ewedu leaves. Simmer for 10-15minutes or until the leaves are very tender
- Add in the locust beans, magi and salt. Stir. Taste and adjust for seasoning
- Simmer for another 5mins.
Your ewedu is ready to serve.
The stem of the ewedu plant play a very important role as an industrial-grade fiber. It is second only to cotton as the most widely produced fiber. Jute fiber comes from the stem and ribbon (outer skin) of the plant. The fibers are first extracted by retting and the resulting by product is used to make sacks, coarse cloth, curtains, chair coverings, carpets and area rugs.
Have you ever tried Ewedu soup?