Ewedu Soup with a Twist

Ingredients

• 2 cups (470ml) jute leaves 2 cups (470ml) jute leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon palm oil 1 tablespoon palm oil
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground pepper 1 teaspoon ground pepper
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) fish or shrimp stock 1 cup (240ml) fish or shrimp stock
• 200g smoked fish or shrimp 200g smoked fish or shrimp
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 14g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the jute leaves thoroughly and remove any tough stems. Chop the leaves into small pieces.
2. 2.
   In a large pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes and cook until they soften.
4. 4.
   Stir in the ground crayfish, ground pepper, and smoked paprika. Cook for another minute to release the flavors.
5. 5.
   Add the jute leaves to the pot and stir well to combine with the spices and vegetables.
6. 6.
   Pour in the fish or shrimp stock and bring the mixture to a simmer. Cover the pot and let it cook for about 15 minutes, or until the jute leaves are tender.
7. 7.
   Gently flake the smoked fish or shrimp and add it to the pot. Stir gently to incorporate the fish or shrimp into the soup.
8. 8.
   Season with salt to taste and simmer for an additional 5 minutes.
9. 9.
   Remove from heat and let the soup cool slightly.
10. 10.
    Using a blender or immersion blender, blend the soup until smooth and creamy.
11. 11.
    Return the soup to the pot and reheat if necessary.
12. 12.
    Serve hot with your choice of swallow (a Nigerian staple food made from cassava, yam, or plantain) or rice.

Treat your ingredients with care...

• Jute leaves — Make sure to remove any tough stems before chopping the leaves.
• Palm oil — Use red palm oil for its distinct flavor and vibrant color.
• Smoked fish or shrimp — If using whole fish, remove the bones before adding it to the soup.

Tips & Tricks

• To reduce the sliminess of the soup, blanch the jute leaves in boiling water for a few minutes before adding them to the pot.
• For a spicier kick, add a chopped scotch bonnet pepper to the soup.
• Garnish the soup with chopped fresh herbs, such as cilantro or parsley, for added freshness.
• Serve the Ewedu Soup with a side of fried plantains for a delicious combination of flavors and textures.
• If you prefer a thicker consistency, you can add a small amount of ground melon seeds (egusi) to the soup while blending.

Serving advice

Serve the Ewedu Soup hot in individual bowls alongside your choice of swallow or rice. Garnish with chopped fresh herbs for an extra pop of color and flavor.

Presentation advice

To enhance the presentation of the Ewedu Soup, drizzle a small amount of palm oil on top of each serving and sprinkle with ground crayfish. Serve with a side of fried plantains or steamed vegetables for an appealing and well-rounded meal.