Ewedu Soup Recipe

Ewedu soup will forever remain one of the most popular Nigerian soups, particularly amongst the Yoruba ethnic group. Ewedu leaves are also known as Jute or Molokhia leaves.  Ewedu is highly nutritious and has been proven to aid weight loss. Heard of Ewedu smoothie yet?

Ewedu soup is very easy to prepare and gone are the days when we worked our arms tirelessly to puree Ewedu soup with an Ewedu broom (Ijabe), now, we just take the easier route of blending with a hand blender or jug blender, this purées the leaves even better than using the popular broom.

Now, I don’t cook with Kaun (Potash), but rest assured. blending does enhance the viscosity, very much like Ijabe. Alternatively, you can use a whisk, it functions just as good as an Ijabe.

So, let’s start!


I Big Bunch of Ewedu Leaves

2 Cups of Water

1 Tablespoon Locust Beans (Iru)

1 Heaped tablespoon Ground Crayfish

1 Bouillon cube, I’m using 1/2 Maggi Crayfish

Salt to taste



Pick your Ewedu leaves, make sure you don’t pick the stalk/stem along with it. This is what Ewedu leaves look like:Ewedu soup

Wash the leaves thoroughly to rid it of dirt. Pour the water into a medium size pan, place on a bob on medium heat, bring to a rolling boil.ewedu soup

Add the Ewedu leaves and boil for 2 minutes, then add the locust beans, continue to boil till tender, this should take roughly 8-10 minutes ewedu recipe 3

If you’re using a broom (Ijabe), use the broom to pound the leaves….

If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off.
Add the Ewedu into a blender along with the Iru, make sure you don’t add all the water, just 1/2 a cup should do. Too much water will affect the viscosity of your Ewedu.ewedu recipe
Using the pulse function, pulse a few timesntill you get a semi-purée consistencyEwedu recipe 5
Transfer the Ewedu back into the pan, add the ground crayfish, bouillon cube and salt to taste…Ewedu soupSwitch off the heat and let it simmer with the residual heat for 3 minutes….stir occasionally to prevent burning. Do not over cook or the Ewedu will go brown.Ewedu soup
And it’s ready….Ewedu soupEwedu soupEwedu recipe Ewedu soup


See how easy that was? Let’s know how you get on if or when you do try this Ewedu soup recipe. Don’t forget to subscribe to the blog, Enjoy!

25 thoughts on “Ewedu Soup Recipe

  1. Goodmrgn ma and tax for always posting ur recipes it helps me alot anytime I get stuck. My question is about the half cup of water u add to the blender, is it the water used in boiling the ewedu u talking about or cold water. I will love to try it today so I expect ur response. Tnx

  2. Hi! I made this today and for some reason it didn’t draw, do you know why that would happen? Please help! Aside from that it tasted nice.

  3. From your recipe I don’t have to use potash to make it like okra does because I don’t like it in my food. I enjoy your method and hope to give it a try.

  4. Please Dear Sisi, how do I cook the jute leaf packed in a bag? I live in the states and I haven’t seen the leaf before. Thanks honey

    • Hi Bukky, I’m assuming you’re talking about frozen Jute. If it is, all you need to do is drop the frozen Jute into a pot of boiling water, add stock cubes and Crayfish, you may choose to add Locust beans of you want. Boil for 6-8 minutes thereabouts while stirring continuously. You’re very welcome….

      • Do I need to defrost ? Plus thanks for all the amazing recipes….I love the egusi elefo more. I’ve learnt so much here Sisi, thanks?????????????

    • You don’t need to defrost really, just pop it on boiling water….You’re very welcome, I’m glad you find my recipes helpful …X

  5. New trick learned! I usually blend before boiling;will try the boiling before blending method. I don’t like using potash as well as i like the natural taste.


    • Yinka, I really don’t know what you mean by “cut the old fashioned way” as there’s nothing to cut in this recipe. Ijabe is the broom used for pounding cooked Ewedu…

  6. Hi,
    What did you mean by:
    If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off.
    Do you mean leave to simmer. Please expatiate.
    I’m new here but I must say I really enjoy your blog and learn a lot.
    God bless you.

    • Hi Tory, I mean take it off the burner but don’t switch the heat off as you would still need to set the Ewedu back on the burner after it’s blended. Hope this helps and thanks so much for the lovely words…

  7. I will try this boiling method, tired of the ijabe thing. Pls I need a receipe on Samosa and spring rolls. Especially how to make the wraps witout breaking or showing bubbles wen fried! Thanks and more power to ur elbow! Cheers!

  8. I will try your method. I always blend mine before boiling but I think I prefer your method, I also like the fact that the Iru is blended that way everyone stays happy, my son that does not like the sight of iru and my humble self that love loads of it in my ewedu.
    Great pics once again.

    • Hi Olamide, Ive tried the blending first method but didn’t particularly like it as the Ewedu didnt “draw” as much as I needed it to. I’m sure you’ll love this method, you and your lil boy can be happy together….?

  9. Great minds ei? Made mine earlier today, was going to make Gbegiri as well to go with it but had to pop out for a bit. Ground crayfish and Knorr cubes are enough to enhance the taste, I don’t always add Iru to be honest…?

  10. Whao , so coincidental just finished preparing a pot of ewedu and tot of posting it on SYTYCC when I got your post.it came out so nice but I didn’t blend mine, I used ijabe and I didn’t have iru readily available so I substituted with ground crayfish and knorr cube to improve its taste.

Join the discussion!

Love Our Recipes? Then Stalk Us Here!