Ingredients for making Ewedu Soup:
Ewedu leaves
Ijabe (Traditional broom whisk) or blender
Locust beans
Water
Salt to taste
Cooking direction:
-Pluck the ewedu leaves from the stem
-Rinse the plucked leaves in clean water; Set Aside.
-In a small pot, add the water and potash and leave to heat up
-Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 mins
-Turn off the burner and mash with the broom. Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.
-Pour the ewedu back into the pot and turn the burner to the lowest.
-Add the salt, crayfish and locust beans.
-Leave it to simmer for 3-5 minus.
Ingredients for making semo
Uncooked semo flour
Water
Turning stick
Cooking direction:
-Heat water on fire to a boiling point then gradually add the semo flour to the water and stir simultaneously and quickly with the turning stick so it doesn’t form lumps
-Add little water to it, cover and cook on low heat for about 7mins
-Turn the semo again
-Bring it down from the fire and turn until a smooth lump is formed.
Serve alongside Ewedu soup. Enjoy…
