Ewedu Soup (Yoruba Style)

Ingredients

• •2–3 pieces of beef , goat meat, or fish (your choice)
• •1 medium onion , chopped
• •2–3 stock cubes
• •Salt , to taste
• •Water
• •3 cups ewedu leaves (fresh or dried)
• •1–2 red bell peppers (optional)
• •1–2 tablespoons ground pepper or fresh pepper (to taste)
• •2 tablespoons palm oil
• •1 tablespoon ground crayfish (optional)

Instructions

1. 1Combine the meat, onion, stock cube, and salt in a pot. Cover with water, and simmer until tender to your taste—for tough meat, this will take longer.
2. 2Wash the ewedu leaves thoroughly if fresh. If using dried ewedu, soak it in warm water for 30 minutes until it softens.
3. 3In a second pot, add the washed ewedu leaves and a little water. Cook over medium heat, stirring occasionally. It will begin to produce a slimy texture as it cooks.
4. 4Blend the red bell peppers and ground pepper until you get a smooth purée. Add the blended pepper to the pot of cooking ewedu.
5. 5Stir in the ground crayfish, palm oil, and any additional seasoning (stock cubes, salt, and pepper) to taste.
6. 6Continue cooking for another 5–10 minutes, stirring frequently until the soup thickens and becomes smooth.
7. 7Serve the ewedu soup hot, paired with your choice of fufu, pounded yam, or amala.