EWÉTA, THE BLACK SOUP.

Image source: Internet.

The Black Soup known as "Ewéta" in my dialect is a recipe i grew up eating in my Ìkálè household. We ate it whenever we were down with the flu or on a rainy day.

My memory of Ewéta also goes back to my maternal village, Òkìtìpupa, Ondo State in Nigeria where it is believed that the soup gives long life. It is cooked over an open fire and eaten with Púpurú, a cassava derivative.

The nutritional and medicinal properties in the ingredients used in preparing the Ewéta soup makes it a favourite of the elderly, new mothers and mine too and I will be sharing it with you.

CLERODENDRUM VOLUBILE(White Butterfly).

This is the main leaf used in preparing the Ewéta soup. It is traditionally called Ewéta,meaning pepper leaf. An important medicinal plant that has been scientifically proven to have antiviral, anticancer, antioxidant and antimicrobial properties which treats diabetes, rheumatism, edema, gout etc. Evidence of it efficacy can be found on PubMed Central.

PIPER GUINEENSE LEAF

Ìyèré leaf.

This spicy plant called Ìyèré in Ìkálè dialect is an accompanying ingredient in the Ewéta soup. Ìyèré has a wealthy source of tannins, protein, alkaloids, glycosides, essential oils flavonoids and dietary fibre. Etc. Aside being a flavourful ingredient in our traditional cooking, it is being used in an unconventional fashion to increase fertility in both men and women. It is also a wonderful choice for post-natal women. Fresh leaves are steeped in boiling water and consumed as tea to harvest its benefits.

AIDAN FRUIT PULP (TETRAPLEURA TETRAPTERA)

Yághányághán in Ìkálè.

Yághányághán is a highly sought after spice due to its aromatic and medicinal values. It gives the Ewéta soup an enticing aroma and taste making it require less seasoning cubes. An excellent source of potassium, calcium, phosphorus, magnesium, tannins, zinc and flavonoids.

Researchers also reveal that it has anti-inflammatory, anti-ulcerative and anti- microbial properties. To use, the pulp is grinded to a paste.

Traditionally, it is used for healing as it is said to be highly effective in the prevention of fibroid in women, it is used to induce childbirth and it acts as an insect repellent.

CALABASH NUTMEG

Kpósà in Ìkálè

Calabash Nutmeg called kpósà in my dialect is an aromatic cooking spice that adds warmth and its nutty flavour to soups.

A rich source of calcium, folic acid, vitamins C and E. It is also high in potassium, iron and zinc.

In traditional medicine, it is a sex stimulant, greatly improving libido in both men and women.

FLAVOURING

ògìrì ègúsí

Ògìrì is a Nigerian traditional flavouring with a pungent smell made of fermented oil seeds such as melon seeds or castor oil beans.

In appearance, it has an oily gray pasty consistency. When added to savoury soups like Ewéta, it bring out the umami flavour in it.

It is highly rich in protein thereby serving a dual purpose of favouring and source of protein supplement.

EWÉTA RECIPE

200g of Ewéta leaves( fresh)
100g of Ìyèré leaves(fresh)
50g of dried pepper
Pulp of 1 whole Yághányághán
¼ Cup of Kpósà
3 Tablespoons of Ogiri
½Ladle of Palmoil
4 Cups of Water
½kg of Tripe
1kg of assorted meat (goat, chicken or beef)
Seasoning cube and salt to taste.

Procedure:

1. In a large pot, add the assorted meats, onions, and a pinch of salt. Add enough water to cover the meat and bring to a boil. Reduce the heat and let it simmer until the meat is tender. This might take about 45 minutes to an hour, depending on the type of meat used.

2. While the meat is simmering, prepare the vegetables by washing under running water to loosen sand that may be stuck to the leaves. Combine the leaves, pepper, water, kpósà and yághányághán into a blender and grind till smooth.

3.Remove meat from heat and separate from stock. Set aside.

4. In a separate pot, heat the palm oil over medium heat. Pour the blended vegetable mixture and boil the 'freshness' of the leaves out until it becomes fragrant and very thick. At this point, add the meat and stir.

5. Pour in the meat stock from the cooked assorted meats, making sure to leave out any sediment at the bottom of the pot. If needed, you can add some additional water to achieve your desired consistency. Add the traditional flavouring. Mix everything together and let the flavors meld for a few minutes.

6. Add salt and seasoning cubes to taste. Remember to start with a small amount and adjust as needed since some of the ingredients are already salted.

7. Let the Ewéta Soup simmer for another 5 minutes.

8. Remove from heat and serve with your choice of swallow (fufu, pounded yam, or eba).