Viscosity of Ewedu soup

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.