Ewedu Dried jute leaves. The green, slippery soup that goes beside amala and gbegiri, and the reason that plate is called abula when all three are on it together. Ewedu is not really a soup with its own big flavour. Its job is texture and freshness, and to carry the stew sitting next to it. How to cook it Rinse the dried leaves and soak briefly in warm water. Boil in a small amount of water with a pinch of akanwu. The potash keeps the colour bright green and helps it draw. Beat it. Traditionally with an ijabe broom whisk, in practice a blender pulse or an immersion blender works. You want it smooth and slippery, not chopped. Season with ground crayfish, iru and a little salt. Simmer two minutes. Serve alongside gbegiri and buka stew, with amala. Do not overcook it Long boiling turns ewedu dull olive and kills the draw. It wants a few minutes, no more. Product details Also known as: ewedu, jute leaves, ayoyo, molokhia, Corchorus olitorius Form: Dried Size: Full bucket, 6.80oz Cook with: Akanwu, crayfish, iru Storage: Sealed, cool and dry. Shipped from Nexxtmart to anywhere in the United States.
