Valerie Kadiri

Valerie Kadiri

Valerie Kadiri Recipes from all over

Ewedu soup is mostly eaten by the Yorubas but it is increasingly being appreciated by other ethnic groups.
Ingredients

200g Ewedu leaves
1 tsp of potash (optional)
A pinch of salt
1 Seasoning cube
Stew
Directions

Nicely pick just the leaves (no steam allowed) of the ewedu and wash properly with a lot of water to remove any sand left on it
Boil the ewedu leaves in a pot for about15mins
Add the potash to help in softening it, a pinch of salt and the seasoning cube
When it is soft, you can use the local broom to whisk it or you blend it with a blender
Serve it with stew and amala

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