Ewedu — jute leaf soup
Blended jute leaves with a lightly viscous texture, seasoned with locust beans and dried crayfish.
Active time15 min
Cooking5 min
Total15 min
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Ingredients
- 2 tbsp ground dried crayfish
- 2 tbsp fermented locust beans (iru)
- 1 pinch of salt — optional
- 1 stock cube — optional
- 227 g frozen puréed jute leaves
Preparation
Place the jute leaves and their liquid in a closed container. Stand it in a hot-water bath to thaw the leaves. Keep all the liquid, then pour the leaves and liquid into a saucepan. As the leaves are already puréed, do not blend them further.
227 g frozen puréed jute leaves- container
- saucepan
Add the locust beans and crayfish. Crumble in the optional stock cube if using. Cook over medium heat for about 5 min, stirring, until the leaves are hot and the soup smooth and viscous. Taste before adding the optional salt. Serve without extending the cooking time.
2 tbsp ground dried crayfish2 tbsp fermented locust beans (iru)1 pinch of salt — optional1 stock cube — optional- saucepan
- spoon
Allergens
- Celery
- Crustaceans
Composition to check for: Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.