This post is all about how to make ewedu (also know and Jute leaves) – plain and simple. This is a popular condiment to starchy foods such as Amala (Yam flour). In Yoruba cuisine, it is usually served with stew (have a look at my Fried Peppered Beef Stew post)
I love ewedu and I tend to make this condiment whenever I can get my hands on fresh leaves here in London. If you can’t get your hands on fresh leaves, some Afro-Carribean food shops sell frozen leaves too.
My recipe uses “Iru” -fermented locust beans. If you’ve not used this before, it can be quite smelly but well worth it. You’ll find it in an African food store in the freezer section.
This is a very basic recipe and there are many variations. Over the coming months, I’ll show you how you can ‘upgrade’ your ewedu game, but for now, here’s this week’s recipe…
© International Native - Freshly made Ewedu.
- Bunch of fresh ewedu leaves (~300g)
- 15-20 washed iru seeds (fermented locust beans)
- Ground crayfish (optional)
- 1 stock cube
- Salt to taste
- 1 1/2 cups water
1. Pluck the ewedu leaves from the stalk by detaching the leaves only. Rinse the leaves well with cold water to remove sand and any other nasties.
2. Add the clean leaves to a pot and top with hot boiling water. Boil for 15-20 minutes on a medium heat.
3. Once the leaves are cooked, take off the heat and cool for ~5-10 minutes. Pour the leaf and water mixture into a blender and “pulse blend” for a rough texture.
4. Add the blended mixture back to the pot. Set on a low heat and add your salt, stock cube, washed iru seeds and crayfish if you have some. Let this cook for ~5-10 mins.
5. Serve with your stew of choice.