Easy Ewedu Soup (Nigerian Jute Leaf Soup)
Ewedu soup is one of those simple bowls that still feels really special. It’s bright, herbaceous, and full of flavor, and it comes together surprisingly fast. I love serving it with soft swallows and a mix of Nigerian stews so you can scoop up every bit.
What Is Ewedu Soup?
Ewedu soup, also called Jute Leaves Soup, Mulukhiyah, or Molokhia, is a traditional Nigerian dish made with jute leaves. Popular among the Yoruba, it’s colorful, filling, and usually paired with staples like pounded yam, fufu, or eba. Classic combos include Gbegiri with Ewedu or Amala with Ewedu.
Ingredients for Ewedu Soup
For the Base: Jute leaves provide the signature texture and earthy flavor. Locust beans (optional) add depth, while crayfish powder brings umami. Stock powder and salt balance the flavors.
For Optional Add-Ins: Ground pepper adds heat, while garlic or onion powder gives subtle depth.
Easy Ewedu Soup Variations
- With Meat or Fish: Add shredded beef, goat, or dried fish for more richness.
- Spicy Ewedu: Stir in extra ground chili or pepper.
How To Make Ewedu Soup With Frozen Leaves?
Fresh jute leaves can be hard to find, so frozen ones work well. Thaw in a sieve for a few hours, or speed it up by soaking in lukewarm water. Slow thawing gives better flavor and texture.
Keesha’s Tips & Tricks
- Rinse Really Well: Wash jute leaves well to avoid grit in the soup.
- Pre-Cook for a Thicker Soup: When I have the time, I pre-cook the leaves to get that rich, velvety texture. If I’m in a rush, I just blend the washed leaves and go.
- Keep an Eye on It: Ewedu cooks fast. If you let it go too long, it thins out. I stay close once it hits the pot; it only takes a few minutes to get it just right.
- Whisk the Traditional Way (if you can): I love using an ijabe; it gives the soup that classic, stretchy feel. But if I don’t have it on hand, a blender or even a hand whisk gets the job done.
How to Store Ewedu Soup
Store leftover Ewedu in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water. It also freezes well for up to 1 month. Thaw overnight in the fridge before reheating.
What to Serve with Ewedu Soup
- Amala: The most traditional pairing.
- Pounded Yam or Eba: Classic Nigerian swallows that balance the soup.
- Gbegiri: Yellow bean soup served alongside Ewedu for a complete Yoruba trio.
- Stews: Pair with beef or chicken stew for added protein.
FAQs about Ewedu Soup
More Delicious Recipes
If you enjoy this, try Yassa Chicken, Thieboudienne Rouge, or Tangia Marrakchia. I especially love serving Chin Chin or Oven Baked Jollof Rice.
Ewedu Soup, An Unbelievably Delicious And Easy-To-Make Recipe
Ingredients
- 16 ounces fresh Jute (Ewedu) leaves
- 2 cups water
- 2 tbsp locust beans, optional
- 2 tbsp ground crayfish powder
- 1 1/2 tsp chicken stock powder
- Salt, to taste
Instructions
- To start, prepare the fresh jute leaves. Pluck them off of the branch or stem one by one. Then, place them in a sieve and rinse them under cold running water. Make sure that all granules and sand are washed off.
- Next, drain the leaves from the water and place them directly into a large pot with the water. Allow them to simmer over medium heat for 5 minutes. This will soften the leaves so they blend more easily.
- Once they are soft, drain them and place them into the blender. Allow them to cool for a while. Add the locust bean ground crayfish powder. Blend the ingredients until you have a completely smooth and uniform mixture. You can add a bit of the boiled water to help create a smooth consistency.
- Add the seasoned blended mixture into a medium saucepan. Then, season the paste with the stock powder and salt. This is also when you may add any additional seasoning ingredients that you'd like. Cook the Ewedu over medium heat until it becomes completely smooth and thick. This takes about 3-5 minutes.
- Once cooked, serve your homemade fresh Ewedu soup immediately with some of your favorite accompaniments. Ewedu and Amala is a fantastic and traditional way to serve it.
