How to Cook Tasty Seafood jute mallow(ewedu) soup

How to Cook Tasty Seafood jute mallow(ewedu) soup Delicious, fresh and tasty.

Seafood jute mallow(ewedu) soup. Ewedu is called jute mallow leaf, arirala (Igbo) and rama ayoyo (Hausa). It is the tender leaf of the jute plant. There are two types of ewedu, ewedu oko the native variety and ewedu agric.

You also don't need potash for this method.

Here's how to make Ewedu soup with the help of a blender;Blender Ewedu Soup.

Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste.

You can cook Seafood jute mallow(ewedu) soup using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Seafood jute mallow(ewedu) soup

1. You need of Jute mallow 1big bunch.

2. It’s of Iru(locust beans).

3. It’s of Palm oil.

4. It’s of Periwinkles.

5. Prepare of Ponmo.

6. It’s of Ground crayfish.

7. You need of Pepoer.

8. Prepare of Ground egusi 1heaped tbs.

9. You need of Onga classic seasoning.

10. You need of Salt.

Allow to simmer for just five minutes and you are done with making ewedu soup.

Serve ewedu soup plus stew and meat with either amala, eba, semo or pounded yam, the exact way a Yoruba man would love it.

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Ewedu soup is the green slimy soup obtained from cooking the ewedu leaves; the English name of this plant is jute mallow with the botanical name Corchorus olitorius.

Seafood jute mallow(ewedu) soup instructions

1. Wash leaf well,put in a colander,slice and chopp till tender,set aside. Scrape and wash ponmo well,set aside.Remove the lil scales from periwinkle,do food prep….

2. In a clean pot,add lil water,add ponmo and season,cook half done. Top up with a lil more water, add oil,pepper, iru,crayfish, periwinkles stir,bring to boil,sprinkle egusi,bring to boil again,taste to adjust with seasoning and salt,add leaf last,stir,boil for 1_2mins…turn off heat,serve were the your favourite morsel….

3. I.

This soup is usually cooked by Yoruba people in Nigeria.

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Ewedu or Ooyo soup, as called by the Yoruba people of Nigeria, is a rich, lush dark green mucilaginous soup eaten typically with yam flour foofoo (aka amala).

Prepping & Cooking Ewedu Leaves To cook ewedu, the leaves must first be carefully picked leaving behind the though stalk and stem of the jute plant.

Ewedu, Jew's Mallow soup, is often eaten with Amala and tomato/pepper stew (Omi Obe).