Ewedu soup is a mucilaginous green soup obtained from cooking ewedu leaves (jute mallow or Corchorus olitorius). The soup is a staple of the Yoruba people of South-Western Nigeria. Ewedu soup can be eaten with amala, fufu, semovita, or wheat.
- Pick the jute leaves from the stalk, and wash them with warm water to get rid of the dirt.
- Put the leaves in a blender, and blend with little water. Don't add too much liquid, or it will be watery.
- Pour the blended mixture in a pot. Mix in locust beans, bouillon cube, and salt.
- Cook for about 2 minutes. Do not overcook—the mixture will continue cooking with residual heat for another minute or two after removed from the heat.
- Eat with your preferred side dishes.