How to make it
5 steps. Take it one step at a time.
Pick the Ewedu leaves from the stalks
Pick the Ewedu leaves from the stalks, then wash them thoroughly with cold water to remove any sand or debris.
Add the water and the potash
In a medium pot, add the water and the potash. Bring the water to a boil.
Add the washed Ewedu leaves
Add the washed Ewedu leaves to the boiling water. Let them cook for about 5 to 8 minutes, or until the leaves are very soft and tender.
8 minUsing a traditional Ewedu broom, pound the leaves
Using a traditional Ewedu broom (Ijabe), pound the leaves in the pot until they are broken down and the soup is slimy. Alternatively, pour the mixture into a blender and pulse briefly (do not blend into a smooth puree).
Return the blended mixture back
Return the blended mixture back to the pot. Add the locust beans (iru), ground crayfish, bouillon cube, and salt. Whisk everything together and simmer on low heat for 2 more minutes.
2 min
A little kitchen wisdom
The texture is the most important part of this soup; it should be 'drawy'. If you don't have a traditional short broom (Ijabe), a blender works perfectly for a modern approach.
