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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