Remove the stalk from the leaves and wash under running water.
Add a cup of water to a pot and bring to boil.
After it boils, add the ewedu leaves and let them boil for a few minutes.
Pour the leaves and water, into a blender and puree till smooth.
Transfer the blended jute leaves to a pot and bring it to a boil.
Add the spices - ground crayfish, bouillon (or maggi cubes), cayenne pepper, salt and iru (fermented locust beans).
Simmer for 2-3 minutes, and enjoy!
Using Frozen Jute Leaves:
Let the frozen jute leaves defrost a bit.
Place them in a blender, add a cup of water, and blend till smooth.
Transfer the blended jute leaves to a pot and bring it to a boil.
Add the spices - ground crayfish, bouillon (or maggi cubes), cayenne pepper, salt and iru (fermented locust beans).
Simmer for 2-3 minutes, and enjoy!
Notes
This recipe serves 6 and contains 4 net carbs per serving.
Do not overcook the ewedu soup or it might lose its taste. You only need to bring it to a boil and simmer for about 3 minutes.
If the iru is frozen, soak in hot water for 10 minutes, then drain.
Traditionally, only ground crayfish is added to ewedu soup, since it is almost always paired with stew. I add more spices for flavor but you can omit the extra spices if you wish, and only add ground crayfish.