Cassava Fufu with Ewedu Soup

A beloved Yoruba pairing—silky cassava fufu served with nutrient-rich Ewedu soup, made from jute leaves and often enjoyed with stew and meat.

Ready in 50 minutes Rich in smoky flavor Traditional Nigerian recipe
Cassava Fufu Flour
PART OF THIS DISH

Ingredients

  • 1 cup cassava fufu
  • 1 bunch ewedu leaves (jute leaves)
  • 2 cups water
  • 2 tablespoons ground crayfish
  • 1 teaspoon locust beans (iru)
  • Salt to taste
  • 2 tablespoons palm oil
Cassava Fufu Flour

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Method

  1. Wash and finely chop ewedu leaves. Boil water in a pot, add chopped ewedu leaves, and cook until tender. Blend the cooked ewedu leaves until smooth.In a separate pot, heat palm oil, add ground crayfish and locust beans, stirring well.
  2. Pour in the blended ewedu, stirring continuously until it forms a slimy consistency.
  3. Season with salt to taste. Serve hot with a side of cassava fufu.
Dish image Image for illustrative purposes only. Final presentation may vary.
Cassava Fufu Flour
CHEF'S TIP

Whisk the Ewedu continuously while cooking to achieve a smooth, slightly viscous texture, and blend with crayfish or locust beans for added depth.

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