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Restaurants›Steaming Pots West Africa Cuisine›Jute Leaf Soup (ademe 🇹🇬 / Ewedu🇳🇬/ Ayoyo 🇬🇭 Soup Inspired) Recipe

Jute Leaf Soup (ademe 🇹🇬 / Ewedu🇳🇬/ Ayoyo 🇬🇭 Soup Inspired) Recipe

Name: Steaming Pots West Africa Cuisines Jute Leaf Soup (Ademe 🇹🇬 / Ewedu🇳🇬/ Ayoyo 🇬🇭 Soup Inspired) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: West African
Ingredients: 6 cups fresh jute leaves (ademe/ewedu/ayoyo), finely chopped; 4 cups or frozen jute leaves, thawed and chopped; 1 lb stewed beef (or goat), cut into bite-size pieces; 1 lb or cooked bone-in chicken pieces; 12 oz or extra-firm tofu (for vegetarian option); 4 cups water or chicken/beef stock; 3 oz smoked fish (dried smoked or keta/herring), deboned and flaked; 4 oz optional: small shrimp or prawns; 4 tbs red palm oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 small scotch bonnet or habanero pepper, whole (adjust) or chopped; 2 tsp ground crayfish (optional); 1 tsp bouillon powder or stock cubes; 1 tsp ground uziza or black pepper; 1 tsp salt; 1 tsp palm oil-safe neutral oil (optional, to thin); 2 tbs ground melon seeds (egusi) or ground toasted peanut (optional, for body); 2 tbs fresh chopped cilantro or scent leaves (nchuanwa/Efirin) (optional); 1 fruit lime or lemon wedges (optional)

Inspired by Steaming Pots West Africa Cuisine

Time1h

Serves4

A deeply traditional West African delicacy made from finely cooked jute leaves, slowly simmered in rich red palm oil and infused with the comforting flavors of smoked fish and savory seasonings. This silky, nutrient-rich soup can be prepared with your choice of protein such as tender beef, goat, or chicken for an extra layer of authentic taste. Served with fufu

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Ingredients

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Greens & Primary

6 cups fresh jute leaves (ademe/ewedu/ayoyo), finely chopped

4 cups or frozen jute leaves, thawed and chopped

Protein (choose one)

1 lb stewed beef (or goat), cut into bite-size pieces

1 lb or cooked bone-in chicken pieces

12 oz or extra-firm tofu (for vegetarian option)

Stock & Liquid

4 cups water or chicken/beef stock

3 oz smoked fish (dried smoked or keta/herring), deboned and flaked

4 oz optional: small shrimp or prawns

Aromatics & Seasonings

4 tbs red palm oil

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 tsp fresh ginger, minced

1 small scotch bonnet or habanero pepper, whole (adjust) or chopped

2 tsp ground crayfish (optional)

1 tsp bouillon powder or stock cubes

1 tsp ground uziza or black pepper

1 tsp Celtic sea salt

1 tsp palm oil-safe neutral oil (optional, to thin)

Finishing & Garnish

2 tbs ground melon seeds (egusi) or ground toasted peanut (optional, for body)

2 tbs fresh chopped cilantro or scent leaves (nchuanwa/Efirin) (optional)

1 fruit lime or lemon wedges (optional)

Method

Preparation

If using fresh jute leaves: wash thoroughly in several changes of water to remove grit. Drain and finely chop or pulse briefly in a food processor until very fine but not pureed. If using frozen: thaw completely, squeeze gently to remove excess water if needed, and chop to loosen leaves.

Prepare chosen protein: if using beef or goat, brown pieces in a little oil, then simmer in 2 cups of stock or water with 1/2 teaspoon bouillon or 1/2 stock cube until fork-tender (about 45–60 minutes for tougher cuts). If using chicken, simmer until cooked through (20–30 minutes). If using tofu, press and cut into cubes and lightly pan-sear to hold shape.

Debone and flake the smoked fish, removing large bones. Set aside. If using shrimp, rinse and set aside.

Cooking the Soup Base

In a heavy-bottomed pot over medium heat, warm the red palm oil until it is glossy and fragrant but not smoking (about 1–2 minutes).

Add the finely chopped onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and ginger and sauté another 30–45 seconds until aromatic.

If using chopped hot pepper, add it whole or chopped now. Keep whole for heat without dispersing seeds; chop for more integrated heat. Sauté 30 seconds.

Stir in ground crayfish (if using), ground uziza or black pepper, and bouillon powder/stock cube. Cook 30–45 seconds to bloom the spices.

Assembling & Simmering

Pour in the remaining 2–3 cups of stock or water (reserve 1/2 cup to adjust thickness later). Bring to a gentle simmer.

Add the pre-cooked protein pieces to the pot, along with the flaked smoked fish. Stir gently to combine. Simmer 5 minutes to meld flavors.

Gradually add the chopped jute leaves to the simmering pot, stirring continuously to prevent clumping. The leaves will release a mucilaginous (slippery) quality; this is desired. Reduce heat to low.

If you want a slightly thicker, heartier body, mix the ground melon seeds (egusi) or ground toasted peanut with the reserved 1/2 cup warm stock to make a loose paste, then slowly stir this into the soup. Simmer gently 6–8 minutes, stirring occasionally.

Add the optional small shrimp now if using; simmer until shrimp are cooked through (2–3 minutes).

Taste and adjust seasoning with salt and additional bouillon or pepper as needed. If soup is too thick, add up to 1/2 cup hot water or stock to reach desired consistency. If the palm oil seems heavy, stir in 1 teaspoon neutral oil to distribute fat evenly.

Finish & Serve

Turn off the heat and stir in chopped cilantro or scent leaves if using. Cover the pot and let rest 2–3 minutes to allow flavors to meld.

Transfer soup to a serving bowl and garnish with a squeeze of lime or lemon, extra flaked smoked fish, and a drizzle of warm red palm oil if desired.

Serve hot with fufu (pounded cassava/plantain, garri, or pounded yam) or with rice. To eat traditionally, scoop the soup with fufu, enjoying the silky texture and smoky flavor.