|Description||Ewedu (Cochorus olitorius) is one of those green leafy vegetables rich in minerals, vitamins and antioxidants. It contains loads of iron, calcium, sodium, phosphorus, potassium, proteins, fibers, Vitamins A, C and E, riboflavin, niacin and folate.
Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans).
Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side.|
|Content||Titus Sardines in Vegetable Oil are prepared from the highest quality sardines. These sardines are packed in vegetable oil and are considered among the best tasting sardines in the world. These popular sardines have a firm texture and delicate flavour. Just one can provide almost half of the protein needed per day.||Crayfish, also known as craw fish are freshwater crustaceans resembling small lobsters. Usually dried and blended, It is widely used as a cooking condiment in Africa. Crayfish is high in omega-3 fatty acid.||Dried Tusk pieces are a popular ingredient in many (West-)African soups and stews that are eaten together with fufu. These pieces are pre-cut, so you can also re-hydrate them in your soup or stew and have the pieces soak up all the flavours.|