Ingredients with Measurements:
- 1 cup of Iru (locust beans)
- 2 cups of Ewedu leaves (jute leaves)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 scotch bonnet peppers, chopped
- 1 tablespoon of crayfish
- 1 tablespoon of palm oil
- Salt to taste
- Water
Special equipment needed:
- Blender or food processor
- Pot
Step-by-step instructions:
1. Rinse the Iru and soak in water for 10 minutes.
2. Blend the Ewedu leaves with a little water until smooth.
3. In a pot, add the Iru, chopped onion, chopped tomatoes, chopped scotch bonnet peppers, and crayfish. Add enough water to cover the ingredients and bring to a boil.
4. Reduce the heat and let it simmer for 10 minutes.
5. Add the blended Ewedu leaves and palm oil to the pot and stir.
6. Let it simmer for another 5 minutes.
7. Add salt to taste and stir.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 100
Fat: 6g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- If you can't find Iru, you can substitute with black-eyed peas.
- If you can't find Ewedu leaves, you can substitute with spinach or kale.
Variations:
- You can add cooked meat or fish to the soup for extra protein.
- You can add chopped okra to the soup for a thicker consistency.
Tips and tricks:
- Soaking the Iru in water helps to soften it and remove any dirt or debris.
- Blending the Ewedu leaves with a little water helps to make it easier to incorporate into the soup.
- Be careful when blending the scotch bonnet peppers as they are very spicy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a side of fufu or rice.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of fried plantains or yams.
Suggested side dishes:
- Fufu or rice.
Troubleshooting advice:
- If the soup is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to wash all ingredients thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Iru and Ewedu Soup is a traditional Nigerian dish.
Flavor profiles:
- The soup has a savory and slightly bitter flavor from the Iru, and a slightly slimy texture from the Ewedu leaves.
Serving suggestions:
- Serve hot with a side of fufu or rice.
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Region: Nigerian