Semo, also known as semolina fufu, is a Nigerian dish that is typically eaten with several soups, including Nigerian èfirin soup, okra soup, egusi soup, and efọ̀ riri. It’s starchy and nutritive.
On the other hand, the Yoruba ethnic group is the creator of ewedu soup. It is called “jute leaf soup” because it is made of jute leaves. The soup has a texture akin to that of mucilaginous okra and is commonly served alongside Yoruba meat stew and fish stew. Ewedu soup is typically served with mashed yam, fufu, and amala and takes around 12 minutes to cook.
Ingredients for making Ewedu Soup:
Ewedu leaves
Ijabe (Traditional broom whisk) or blender
Potash
Locust beans
Water
Salt to taste
Cooking direction:
-Pluck the ewedu leaves from the stem
-Rinse the plucked leaves in clean water; Set Aside.
-In a small pot, add the water and potash and leave to heat up
-Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 mins
-Turn off the burner and mash with the broom. Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.
-Pour the ewedu back into the pot and turn the burner to the lowest.
-Add the salt, crayfish, and locust beans.
-Leave it to simmer for 3-5 minus.
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Ingredients for making semo
Uncooked semo flour
Water
Turning stick
Cooking direction:
-Heat water on fire to a boiling point then gradually add the semo flour to the water and stir simultaneously and quickly with the turning stick so it doesn’t form lumps
-Add a little water to it, cover, and cook on low heat for about 7mins
-Turn the semo again
-Bring it down from the fire and turn until a smooth lump is formed.
I hope this helps.