- Ewedu LeavesJute Leaves
- Knorr Cubes
- Egusi1/2 Tablespoons
Recipe from Cooking With Rad Economist Blog
1. Put your potash into your pot with 3/4 cup of water, don’t add too much potash so as not to hinder the taste of the ewedu.
2. Bring that to a boil and then add your ewedu leaves and when that starts to bubble up, add your knorr cubes, sea salt and egusi.
3. Mix well and boil for 30 seconds, then using your hand blender, blend into a smooth paste and boil for another minute. Your ewedu is ready to be served.
If you don't want your ewedu thick like I had here, just add more water, use less ewedu leaves and less egusi.
You can serve with some Catfish Stew. Link to the Catfish Stew is down below