Vegan Ewedu Soup
Discover the vibrant flavors of West Africa with this Vegan Ewedu Soup, a plant-based twist on the traditional Nigerian delicacy. Made with fresh ewedu leaves (jute leaves), this nutrient-rich soup is known for its slimy yet silky texture and bold, earthy taste. Seasoned with locust bean (iru), a crayfish substitute like dried shiitake mushroom powder, and a hint of cayenne pepper, this recipe delivers an umami-packed experience without compromising on its authenticity. Quick to prepare in just 25 minutes, this vegan version retains the cultural essence while being accessible to a wider audience. Serve it alongside fufu or your favorite grain for a wholesome, satisfying meal. Perfect for fans of African cuisine or those looking to explore new, healthy dishes, this soup is a must-try for flavor enthusiasts!
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Recipe Information
Ingredients
- 200 grams fresh ewedu (jute leaves)
- 3 cups water
- 1 tablespoon locust bean (iru)
- 1 tablespoon ground crayfish substitute (e.g., dried shiitake mushroom powder)
- 1 cube vegetable bouillon cube
- 1 teaspoon salt
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon baking soda
Instructions
Begin by thoroughly washing the fresh ewedu (jute leaves) under running water to remove any dirt or grime. If using whole leaves, remove any stems and finely chop the leaves.
In a medium saucepan, bring 3 cups of water to a boil. Add 0.5 teaspoon of baking soda—this helps to soften the leaves quickly.
Once the water is boiling, add the washed ewedu leaves to the pot. Reduce the heat to medium and allow the ewedu to cook for about 5 minutes until tender.
Using a wooden spoon or a traditional ewedu broom whisk (ijabe), stir and mash the leaves inside the pot to create a slimy consistency. Alternatively, use a blender to pulse the leaves briefly for a smooth texture, then return to the pot.
Add 1 tablespoon of locust bean (iru) to the pot, stirring well. This traditional ingredient adds depth of flavor.
Mix in 1 tablespoon of ground crayfish substitute (like dried shiitake mushroom powder) for an umami touch, and crumble in the vegetable bouillon cube to enhance the overall taste.
Season the soup with 1 teaspoon of salt and 0.5 teaspoon of ground cayenne pepper to add some heat and elevate the flavors. Adjust the salt and pepper to taste if preferred.
Allow the soup to simmer on low heat for an additional 5 minutes to blend all the flavors together.
Serve the vegan ewedu soup hot, traditionally paired with a side of fufu or your choice of grain.
Nutrition Facts
Calories |
114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 445 mg | 34% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
