This vegetable is the main ingredient in ewedu soup. It has many health benefits.
The leave provide low calorie and an adequate source of fibre which has made it key in weight management. Also, some certain traditional healthcare providers have used the leaf in the prevention of constipation, dysentery and infestation of worms. In fact some old Asian health specialists have reported to have used it for pain and pile reduction.
Ewedu is used in many dishes in West Africa. The seeds are used as a flavouring. The dried leaves can be drunk as tea. It is rich in beta-carotene, iron, calcium and vitamins C & E.
Frozen Ewedu – Ewedu Soup
Ewedu leaves 300g
1/2 tea spoon of powdered potash
1.5 cups of water
Maggi (1 or 2 cubes)
4-5 tea spoons of ground crayfish
- Open your packet of Asiko frozen ewedu. Defrost ewedu for 3 – 4 hours.
- Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the frozen ewedu, soak the half teaspoon of potash in half cup of water and filter into the pot.
- Cook for 7-10 minutes.
- Mash leaves into small pieces in pot. If possible use a blender
- Pour blended ewedu in the pot.
- Add ground crayfish, maggi, salt and pepper.
- Allow to simmer for five minutes.
- Serve your ewedu soup with a meat stew with either amala, eba, semo or pounded yam. This a great dish. It is very popular meal amongst the Yoruba people.