Jute leave also known as ewedu is a popular vegetable in Nigeria and West Africa. It is known for its slimy texture and is often used in dishes such as ewedu soup, a traditional Yoruba dish.
But aside from its taste and versatility in cooking, jute leave offer numerous health benefits. Here are just a few:
Helps lower blood pressure: Jute leave contain potassium, which helps regulate blood pressure.
Good for digestion: The slimy texture of jute leave helps to lubricate the digestive tract, making it easier to pass food and waste through the body.
Boosts immune system: Jute leave are a good source of vitamin C, which helps to boost the immune system and protect against illness.
Reduces inflammation: The high levels of antioxidants found in jute leave help to reduce inflammation in the body, which can lead to a variety of health problems.
Now that we have know the benefits of jute leave, here is a step by step guide on how to prepare:
Cut off the tough stems and discard.
Then rinse the jute leave thoroughly to remove any dirt or debris.
Grind the locust beans popularly known as iru in Yoruba to a smooth paste and pour in a clean pot adding some water (depending on the quantity of the jute leave)
Add a little potash, known as kaun in Yoruba into the water. Then bring the pot of water mixed to a boil and add the jute leave.
Add a little seasoning to taste (bullion cube and salt) then reduce the heat to low and let it cook and simmer for about 3 - 5 minutes until it becomes soft and slimy.
Once it becomes soft then you clean the cooking broom to mash the jute leave until it is in tiny bits.
Serve the ewedu soup with any swallow food of your choice and enjoy 😋 I had mine with semovita.
Jute leave offer a wealth of health benefits and can be easily prepared and taken with a variety of swallow dishes. Give it a try and see how it can enhance your meal and overall health.
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