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Ewedu Soup with Lean Beef Strips

Yoruba-style jute leaf soup whisked silky-smooth and simmered with seared lean beef strips and crayfish.

Ingredients

  • 400 g jute leaves (ewedu), washed and chopped fresh or frozen
  • 300 g lean beef, thinly sliced into strips
  • 2 cups low-sodium beef broth
  • 1 onion, chopped
  • 1 tbsp ground crayfish optional
  • 1 portion locust bean (iru) optional, for flavor
  • 1 tbsp olive oil
  • to taste salt and pepper

Instructions

  1. Season beef strips with salt and pepper and sear in olive oil over medium-high heat until browned, about 5 minutes; set aside.
  2. In the same pot, sauté onion until soft, then add broth and bring to a simmer.
  3. Add the chopped jute leaves and crayfish, and the locust beans if using, and simmer for 8-10 minutes.
  4. Use a whisk to briskly stir the leaves until slightly frothy and silky.
  5. Return the seared beef strips to the pot and simmer for another 5 minutes.
  6. Adjust seasoning and serve hot.