Ewedu Soup Great Africans Foods
£0.80 – £16.00
- Do not cook the ewedu soup for too long. Only bring it to a boil and simmer for about 3 minutes.
- If your iru is frozen, soak in hot water for 10 minutes, then drain.
- Traditionally, only ground crayfish is added to ewedu soup, since it is almost always paired with stew. You can use any spices of choice.
Frozen Ewedu Leaves for Soup
This vegetable is the main ingredient in ewedu soup. It has many health benefits.
The leaves provide low calorie and an adequate source of fibre, which has made it key in weight management,.tipation, 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 a
Also, some certain traditional healthcare providers have used the leaf in the prevention of consre 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
Ingredients for 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 leaves, 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 cubes, 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 a very popular meal amongst the Yoruba people.
Hana Frozen Ewedu
400g x 20, 400g x 1