Cooking broom is used to mash 'Ewedu' leaves into tiny bits. ‘Ewedu’ soup is prepared with ‘Ewedu’ leaves, which are hand picked and washed. To prepare, a cooking pot is placed on a lit burner, water is added into the pot and heated to boiling point. The ‘Ewedu’ leaves are added with potash to make it tender. It is then mashed with a cooking broom for about five minutes or less. Add ground crayfish, fermented locust beans ‘Iru’, maggi, salt and pepper to taste. Allow to simmer for 2 minutes.
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