/ˈɛ.wɛ.du ˈsuːp/
Definition:
EWEDU SOUP is a traditional Yoruba soup made from Jute leaves, known for its slimy texture and rich nutritional value. It is typically served with Amala, a type of yam flour swallow, and sometimes combined with Gbegiri (bean soup) and Obe ata (pepper stew). The soup is a staple in many Yoruba households and is cherished for its distinct taste and cultural significance.
- Synonyms: “Jute leaf soup”, “Mulukhiyah“ (Egyptian version)
- Antonyms: “Dry soups” (e.g., Bitterleaf), “Non-leafy soups”
Hear how native speakers pronounce EWEDU SOUP in the video below.
Usage Examples:
- Informal: “Abeg, make the EWEDU SOUP slippery well-well like Ibadan style!” (Please, I need the EWEDU SOUP very slippery!)
- Formal: “EWEDU SOUP is rich in vitamins A, C and iron.”
- Idiomatic: “If EWEDU SOUP no draw, na like love without trust!” (If EWEDU SOUP isn’t slippery, it’s like love without trust!)
Cultural Context:
Origin:
The term “EWEDU” comes directly from the Yoruba language, referring specifically to the jute leaves used in the soup. Jute leaves are indigenous to West Africa and have long been part of Yoruba culinary practices. Traditionally, the leaves are blended or pounded and cooked with little seasoning—sometimes with locust beans—to create a smooth, drawy soup. Over centuries, EWEDU became more than just food; it became a symbol of Yoruba culture and hospitality.
Its preparation was once done using traditional grinding stones before blenders became more common. It is also mentioned in folklore and Yoruba oral literature as a soup of wisdom and health.
Regional Usage:
EWEDU SOUP is widely consumed across southwestern Nigeria, especially in states like Lagos, Oyo, Osun, Ogun, Ondo, Ekiti, and Kwara. While it’s most popular among the Yoruba, its appeal has crossed ethnic lines, and it’s now served in restaurants and homes across Nigeria.
In urban cities, EWEDU is available in both street buka joints and high-end restaurants. It’s often found on menus listed with options to combine with amala, semo, or even rice, though the traditional combo remains EWEDU + amala + stew.
How you dey chop your own EWEDU SOUP? With amala, semo or you dey mix am with gbegiri and stew?
Drop your sentence below using the word EWEDU SOUP — make we run mouth together!