Ewedu soup is a Nigerian soup commonly eaten by the Yoruba ethnic group, it is known as Rama in Hausa and Ahihara in Igbo language.[1] It is believed to be best for toddlers. It is made from jute leaf and hence, otherwise called the jute leaf soup.[2] Similar to Okra soup, the soup is mucilagenous in texture and is combined with Yoruba beef stew and fish stew. Ewedu soup takes about 12 minutes to prepare and is often served with Iyan, fufu or Amala.[3]
Production
editJute leaf scientifically known as Corchorus olitorius grows in area with water especially lakes and rivers. The best farm for Ewedu leaf is fallow or abandoned land high above 1,250 metres and 1,750 metres altitude.[4]
Other Foods
editEwedu soup best goes with fufu, Amala and pounded yam.[5]
Gallery
edit
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Green Jute seed -
Amala with special soup combination -
Amala ati Ewedu and Ogunfe
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See also
edit- Ongacious (magazine)
References
edit- ^ "Farming Ugu, Ewedu Can Uplift You This Dry Season – Independent Newspaper Nigeria". 2019-12-20. Retrieved 2024-11-15.
- ^ Sessou, Ebun. "Ewedu soup, Best Delicacy for Children". Vanguard.
- ^ Ajayi, Anna (2024-09-16). "How to make ewedu soup like a pro". Pulse Nigeria. Retrieved 2024-11-15.
- ^ "Institute issues guide on production, harvesting of Ewedu vegetable". Vanguard.
- ^ "Ewedu Soup". Low Carb Africa. 2020-10-04. Retrieved 2022-05-19.
Further reading
edit- Modupeoluwa Adekanye (26 July 2019), health benefits of jute leaf, Lagos, Nigeria: The Guardian