Ewedu Soup
Ewedu soup is a silky green Yoruba soup made from jute mallow leaves, and it comes together in about two minutes of cooking. The leaves are blended with very little water, which gives the soup its characteristic slippery, mucilaginous body. Fermented locust beans add a deep, savory funk. It is a staple of South-Western Nigeria, traditionally eaten with amala, fufu, semovita or wheat.
Instructions
Pick the jute mallow leaves off their stalks and wash them in warm water until the dirt is gone.
Put the leaves in a blender with a little water and blend them. Keep the water to a minimum, because too much will leave the soup thin and watery.
Pour the blended leaves into a pot and stir in the fermented locust beans, the bouillon cube and the salt.
Cook for about 2 minutes, then take the pot off the heat. Do not cook it longer, since the soup keeps cooking in its own heat for another minute or two.
Serve with the side dish you prefer, such as amala, fufu, semovita or wheat.
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