Ewedu
Ewedu is a traditional West African soup made from the leaves of the jute plant (Corchorus olitorius), often cooked into a smooth, viscous, green puree. It is a staple in Nigerian cuisine, particularly among the Yoruba people, and is typically seasoned with locust beans (iru), crayfish, and chili peppers. The soup is famously served as an accompaniment to solid staples like amala (yam flour pudding) or pounded yam.
🍽️ Nutrition at a glance
Ewedu is a low-calorie, low-fat, and low-carbohydrate dish that is a good source of plant-based protein and dietary fiber. It provides essential vitamins and minerals, notably vitamins A and C, calcium, and iron, making it a nutrient-dense addition to a meal.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 30 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Folate | 60 mcg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The unique, mucilaginous (slimy) texture of Ewedu is its hallmark, similar to okra, and is achieved by blending or whisking the cooked leaves. This texture is prized for its ability to bind and complement the drier, starchy foods it is served with.
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AI estimate may be inaccurate · Terms