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Viscosity of Ewedu soup

2019

The Centenary Project

The Centenary Project
Lagos, Nigeria

A cooking broom is used to mash 'Ewedu' leaves into tiny bits. ‘Ewedu’ soup is prepared with ‘Ewedu’ leaves, hand picked and washed. 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. Then it is 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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  • Title: Viscosity of Ewedu soup
  • Date Created: 2019
  • Location Created: Ashake's Kitchen, Maraba, Nasarawa State
  • Region: South West
  • Ingredients: ‘Ewedu’ leaves, potash, ground crayfish, fermented locust beans ‘Iru’, maggi, salt and pepper.
  • Ethnic Group: Yoruba
The Centenary Project

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