Ewedu Soup

Ingredients

• 500 g fresh ewedu leaves
• 2 cups water
• 1 tablespoon ground crayfish, optional
• 1 teaspoon locust beans, iru, optional
• 1/2 teaspoon salt
• 1/2 teaspoon seasoning powder or cube
• 1 teaspoon ewedu thickener, optional

How to make it

1. Pick the ewedu leaves, removing tough stems. Wash thoroughly.
2. Bring water to a boil and add the leaves.
3. Cook for 5 to 7 minutes until tender. Add locust beans and crayfish.
4. Blend with an ewedu broom or immersion blender until smooth and slightly stretchy.
5. Add salt and seasoning. If needed, dissolve the thickener in a little water and stir it in.
6. Simmer for 2 minutes and serve immediately, traditionally with amala and stew.