Ewédú jẹ ikan nínú ọbẹ̀ Yorùbá tó wọpọ ni agbègbè Ọ̀yó, Ọ̀sun, Ògùn gẹ́gẹ́bi ilá ti wọ́pọ̀ ni agbègbè Ondo àti Èkìti.

Fún ẹni tó́ nkanju, ilá yára láti sè ju ewédú lọ, nítorí àsìkò lati tọ́ ewédú ati lati fi ìjábẹ̀ ja, pẹ ju rírẹ àti síse ilá lọ.  Ọ̀pọ̀lọpọ̀ ko ríra pe wọn nfi ìgbálẹ se ọbẹ̀ lai mọ wípé ìjábẹ̀ (ọwọ̀ kukuru tuntun ti o wa fún ewédú) kò wà fún ilẹ̀ gbígbá.  Ni ayé ìgbàlódé yi, dípò ìjábẹ̀, a le lọ ewédú nínú ẹ̀rọ ata ìgbàlode fún bi iṣeju kan, eleyi din àsìkò síse ewédú kù si bi ọgbọn ìṣéjú fún ewédú ọbẹ̀ enia mẹwa.

Ewédú̀ dùn pẹ̀lú gbẹ̀gìrì tàbi ọbẹ̀ ata lati fi jẹ Ẹ̀kọ, Àmàlà, Láfún àti ounjẹ òkèlè yókù bi Ẹ̀bà, Iyán àti bẹẹbẹ lọ.

English Translation:

Ewedu, known as Craincrain in Sieara Leone and botanically known as Cochorus is one of soups/sauce that is traditionally common in Oyo, Osun and Ogun States just as Okra soup is traditionally common to Ondo and Ekiti States.

For someone in a hurry, cooking okra is faster than ewedu because of the time taken in picking the leaves and the local process of using special short broom to mix the leaves while cooking.  Many people dislike the process of using broom to prepare soup without the knowledge (that it is a short new broom specially dedicated for preparing ewedu).  In modern times, a blender may be used to liquidize the leafs before cooking, instead of the special broom, thereby cutting down the time of preparation to about 30 minutes — for ewedu to serve 10 people.

Ewedu is very tasty in combination with Gbegiri (Beans Soup) or Stew to eat Steamed Corn starch (Ẹ̀kọ), dried yam paste (amala), cassava powder pastes (lafun) and other solid meal such as coarse cassava paste (gari or eba), pounded yam etc.

Originally posted 2013-05-11 03:16:27. Republished by Blog Post Promoter