Ewedu soup is a special kind of soup common among the Yoruba tribe of Nigeria. This soup is made from jute leaf which is scientifically known as Corchorus olitorius. Being from the Igbo tribe, I nearly threw up the first time I saw a man eating this soup. That was two years ago in Lagos.

Of course, I am used to egusi, ogbono, oha and okra soups which are more common in the eastern Nigeria. The ewedu soup had what I called an awful green colour alongside its mucilaginous property.

You know the picture it created in my thought? A stool of a baby suffering from Jedi Jedi. Forgive me if I am being blunt. But that was how I felt.

Although I have not tasted ewedu soup even up till now, from what friends and sciences are saying, I think I have fallen in love with this alien-green soup. Many testify to the fact that it is tasty, and science buttresses its great nutritional values too.

I was spurred by the above reasons to go find out how this soup is made. So in this post, I will be walking you through the processes of making ewedu soup. I will also share with you the nutritional values of this soup.

Now, follow me as we discover the common reality.


The beautiful thing about ewedu soup is that you do not need a long list of ingredients to make a tasty one, as you would need for many other soups. All you need are basic things you can get around you, in the market. Let’s find out what these ingredients are:

Jute leaf

  • Ewedu Leaf or Krain Krain in eastern Nigeria ( Corchorus olitorius)
  • Ground crayfish
  • Ground pepper
  • Salt
  • Potash (functions as a softener)
  • Ewedu broom or simply a blender
  • Stock cube (Maggi, Knorr et cetra)

[su_note note_color=”#f23e45″]NB: I did not give you specific quantities because I assume that by intuition, you should be able to know the best measurement you need to arrive at your taste. Meanwhile, you should know that your main substance for Ewedu soup is the ewedu leaves/vegetable.[/su_note]


  • First, prepare the leaves by carefully picking it from its stem. Kindly pick only the leaves and avoid the stem.
  • Wash the leaves severally to ensure it is free from sand and dirt.
  • Into a clean pot on fire, pour a small amount of water and heat until it boils
  • Introduce the washed ewedu leaves into the boiling water.
  • Soak a little quantity of the potash in water and sieve it into the cooking pot. The potash will soften the leaves the more to allow better mashing.
  • Cook this mixture for 8 to 10 minutes.
  • It’s the blending time. Now, get your ewedu broom and mash the already cooked and soft ewedu leave until you have a tiny particles of leaves. This process is more like pounding the cooked leaves with the broom or blending it to get a continuous slurry.
  • After blending, add salt to taste, stock cubes, pepper and ground crayfish.
  • Cover the pot and allow to simmer for about five minutes.

Yay! Your ewedu soup is ready and you can serve it with stew (tomatoes cum pepper stew). A well sized meat will surely be a good companion to this unique cuisine. Feel free to enjoy it with either Amala, semo, eba or pounded yam.


Aside the reason that you can enjoy ewedu soup with well made stew with some obstructions in form of meat, there are many health benefits attached to this traditional meal of the Yoruba tribe.

As I earlier mentioned, ewedu leaf is scientifically called Corchorus olitorius. It is also know as tossa jute, krinkrin, bush okra, malakhiya and so on.

  • This vegetable has potent antioxidants. This means it militates against such reactions that can cause cancer.
  • Ewedu leaf also contain folate which is otherwise known as Vit. B9. This substance helps in the building of RNA and DNA. It also helps in the metabolism of amino acids.
  • This uncommon leaf also contains beta-carotene which is a good source of Vitamin A which boosts your sight.
  • Ewedu is also a great source of iron (an important component of the blood), calcium (ensures good bone strength), vitamin C (improved immune system) and more than 32 vitamins, minerals and trace elements which help in the all round body development.

In the end, you will have to believe with me that Ewedu soup is worth the high position it is placed on the list of Yoruba cuisines. I have changed my mind towards it and I hope to taste it someday.

In case you have enjoyed ewedu soup before, I think you need to convince someone to change his mind towards it; leave in the comment box below your experience and what he has been missing.

Categories: Food

Dominicmario Ogodo

I am a freelance writer. With my years of writing and SEO experience, I will write you that superb blog copy that would have no other place on the internet than the first page of search results.


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