Ewedu Alasepo- the pocket-friendly soup

Nothing beats ewedu alasepo if cooked properly and paired with freshly made swallow! For those who know this soup, the sight of it alone gets them ecstatic. I can't tell you where this soup originates from but I know it has gained popularity among the Yorubas in Nigeria. Almost everyone has a story of how this soup came about. This was my family's go-to soup in those days- of scarce. All we needed were the leaves, some ground pepper, stock cubes and salt. Oh, and of course garri, our tummies will be filled. I didn't think at the time that I could really enjoy and crave it.

I remember when I was pregnant with our sons, I craved this soup almost daily and I wasted no time satisfying my cravings. The amazing health benefits of ewedu make it even perfect for a pregnant woman. My children love it as well; it is one of the first meals I introduce to them once we begin complementary feeding. I prepare it differently with blended crayfish, almost blended mackerel and no pepper or artificial seasonings for a start. They always enjoy it and I felt fulfilled. Lol. Let's get right into how you can make this low-budget, but supper yummy soup.

Prep: 20 minutes

Cook: 30 minutes


  • Ewedu (4 cups)
  • Ground pepper (Ata gigun)
  • Palm oil (about 2 tablespoons)
  • Fish (I used whole mackerel)
  • Ponmo 
  • Dried prawns (optional)
  • Stock cube
  • Locust beans (iru)
  • Salt

  • Set a pot on the stove and add some water, not so much, this depends on the quantity of ewedu you're making.
  • Add pepper, fish, ponmo, prawns, oil, seasoning, locust beans and salt. I usually let whatever I'm cooking boil for some minutes after adding locust beans; before I go on to add salt. This is because so much salt is used in preserving locust beans which is later released in your food. Taste first to be sure it needs more.
  • Let that cook really well. Allow the water dry up a little.
  • Wash and blend ewedu to a thick paste. Make sure it's thick; don't add too much water when blending.
  • Pour the ewedu in another pot and bring to a boil, only the blended ewedu now. Let the ewedu cook briefly then turn off the stove.
  • Now add boiled ewedu to the cooked fish and ponmo sauce, and mix.
  • You may take out the fish before mixing so they do not disintegrate. Return when everything is well combined and allow to simmer on low heat for just a few minutes.
  • Ewedu alasepo is ready!

PS: I don't use potash, I blend so my ewedu still draws and the colour looks great too. Cooking only the ewedu also helps to retain that, as against cooking in pepper and other seasoning from the scratch.
Some days I cook this with just fish, no ponmo or prawns and it still turns out great. So you can do away with those if you choose. You should not only try this, share with your foodie friends too!

Ewedu Alasepo- the pocket-friendly soup Ewedu Alasepo- the pocket-friendly soup Reviewed by Remi on 13:42 Rating: 5

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