All those complain about the broom in this comment section, When you go to foreign restaurants and they give you macha tea, you drink and enjoy, what do you thing they used to stir it to make it thick? It's a special broom. We only appreciate our things and culture when we see the whites using or doing it then you'll remember you use to see it at home🙄 you must know that back in the olden days they didn't have blenders, so they had to improvise and invent things to use.
This dish looks like one from my native country, Trinidad & Tobago 🇹🇹🇹🇹🇹🇹🇹🇹 the Caribbean island, we call it Callaloo. It is made with the leaves and stalks of the Taro or as we call it "Dasheen bush." The leaves & stalks are cleaned and put to boil with fresh okra, coconut milk, green seasonings, salt, seasoning powders, pumpkin, habanero pepper and either crab meat, salted beef or pork. We have that same broom which we call "cocoyea" but we use a larger version to sweep our homes. What we used long ago to soften the leaves and okra was called a "swizzle stick." A wooden stick with a piece of metal at the end. Now we give a quick go in a blender. It is the same dish by a different name as most Afro Trinidadians and Tobagonians are of West African ancestry. We eat it with rice, potato or even just eat it as a soup.
This looks delicious 😋 Growing up in Sudan we have a very similar delicous slimy dish like this one. The Sudanese version is called khodrra. Thanks for sharing 👍🏼
The ijabe is a traditional tool but not strictly needed if you have a blender. Ive never used the Ijabe though im Yorùbá. We blend the leaves before cooking using the pulse setting on the blender (2 or 3 pulses). so its not too smooth... you need to have some texture. And then bring to a boil and turn off the heat once it starts boiling. In addition to iru can also add cooked plain egusi for some more deliciousness. Use bicarbonate of soda instrad of kaun (just 1/4 tsp for that quantity) because kaun is not that healthy. Also known as Molokhia in Egypt, Jute leaves generally, Ademe and Ayoyo in Togo, Ghana and Ivory Coast.
You can also open your channel and give us all this information. Sometimes I wonder with you people.. This is highly unsolicited advice. The broom is the best, If you chose to use pulse function for some texture,fine. I haven't seen any correct buka use either a blender or not beat it smoothly. You could have said my own method and given us the long description of how you make yours,which still comes down to having your own channel. Yes I am coming for you,but you guys truly have to stop this unsolicited advice habit.
@@sose9601 @sose9601 You're such a joker 🤣. Coming for me indeed. You mean coming for yourself with your narrow, one-track, vicious and negative mind. Have you ever heard the phrase "If you don't like it, walk past?" No, you have to run your mouth like a broken tap. Some of us value Ifys videos and the interesting and positive comments they generate accross Africa. Not everyone has access to Ijabe and kaun and would still love to try this recipe. Abeg, shift with your negative, quarrelsome self. I return it and all future ones back to sender in Jesus name. I'm unavailable for such nonsense this Holy Week.
@@sose9601 Coming for me indeed 🤣 You mean coming for yourself with your negativity. Have you ever heard the phrase "If you don't like it, walk past?" By sharing my method did I in any way indicate that it is better? Some of us value Ifys videos and the interesting and positive comments they generate accross Africa. Not everyone has access to Ijabe and would still like to try this recipe. A beg, shift with your negativity. Any future ones I return back to sender in Jesus name. I am unavailable for negativity this Holy Week.
In Ghana🇬🇭 we mostly use it to eat TZ (Tuozaafi) with Tomato Sauce. Some people also enjoy it with Banku, Akple, Kenkey or Etew. It's really healthy and delicious...😋
There are a lot of commonalities stretching from West Africa to East African. As a Madi from Uganda, am sure of surviving in West Africa. In Uganda we call it orobi as Madi while the Madi in South Sudan call it uleku 🤤🤤
@@hopemukiisa2732 no, not sure of the name but it's there in Buganda though not liked so much because it's slippery but my uncles and aunties from Buganda now love local dishes from northern Uganda.
Happy Palm🌴 Sunday Chef Ify 👩🏾🍳, to you and your family. I am very sure your ewedu soup tastes amazingly delicious 😋Enjoy a favourable and fabulous week ahead. GOD bless you and your family in abundance forever. Amen 👸🏽😘✨👑✨💛💐🧡
OMG THIS LOOKS SO GOOD AND I LOVE NIGERIAN FOOD!!! MY BROTHER-IN-LAW IS NIGERIAN AND WHEN I VISIT HIM AND MY SISTER IN ATLANTA, HE HAS A LOT OF FOOD READY FOR ME TO EAT!!
It's called ligusha in SiSwati. We use cooking soda to cook this. In the olden days, they used "aloe water" to cook it. Aloe water is cumbersome to prepare. To prepare it, dried aloe leaves are burnt. The ash of the aloe is then put in water and the mix is left to settle. Once it settles, the water is sifted and boiled. The leaves are subsequently added to the boiling aloe water. Without cooking soda, the leaves would become jellified. Some people in the rural still use the old time consuming method as it is the healthiest. After all, aloe is medicinal.
It looks great!❤ Baking soda is also a great substitute for potash especially for ensuring your ewedu doesn't turn black due to using too much potash. Also a blender or food processor in place of the broom..nothing as off putting to me as seeing the broken pieces of the 'ijabe' in my soup.😂
Its called derere or gusha in Zimbabwe, instead of potash use Bicarbonate of Soda, add thinly diced tomatoes to really up the flavour. Eat with Sadza or amala or fufu, any swallow eg wheat, Eba (gari); oats etc
Local food is nutritious, delicious and very medicinal. Let's go back to nature. Go Green and be Healthy. I like it and will give it a trial this season😀 Thanking you for sharing, Ify❤
Delele is made from okra, I think. But it's interesting you mention that this exists in SA, because a few weeks ago, quite a few SAns were in the comments section of her video where she made something very similar in looks and texture to delele. They called her dish disgusting and swore up down no such thing was eaten in SA. They were falling over themselves to disassociate SA with that dish or anything similar to it. I found their behaviour rude, immature and downright ignorant.
I have to say I've never successfully made ewedu the traditional way. Once I discovered the frozen option my blender took over and I've never looked back 😆
The broom is outdated due to health concerns with broken pieces of broom in soup. These have been found in patient intestines! This practice should be outlawed!😢
Wow, thats scary... it could perforate the intestine if sharp. I once saw ijabes made of very sturdy and blunt cane not the regular broom. I bought one but have not tried it out yet. I think this one might not break.
Some use blender or knife. If the broom gets into the veg its easy to see or feel in the mouth, besides we are consuming worse stuff that should be an immediate concern.
There are multiple types of brooms in Nigeria used for different things and they are not interchangeable. There's a broom for sweeping the floor which is different from the broom attached to a long wooden pole used to clean up cobwebs. This particular broom in the video is about a foot long/12 inches/30 cm. It is very densely packed and cut so all the sticks are even and blunt making it easy to pound the softened leaves. You never use it for anything else it is strictly a kitchen utensil.
Congratulations 🎉🎉🎉😂😂😂 Nice stash of oils. How do you use them in your hair care routine? The clove oil+ rosemary and the other mix, why do you use them?
Oh dear, "Broom Soup", priceless you've really done it this time and of course they are all yours but please spare me just some few moments of bliss oh, lonta(Ha-Ha)! Happy Easter from Him and from me(laugh)! Khadeeja Alghali-Rahman (London, UK)👏👍💪😭😹🥳🎉🕴️🦔🦌🙉🐎🐐🐌🦋🦗🐡🦃🐓🐾❤🐞⚓🐑🐔🕊️🤼🦕🐉🐢🐸🐊🦖🌴🏖️🏜️☀️🌜🌛
Come and enjoy my jute leaves, cooked without ijabe and Kaun with me. I wonder how it's so drawing than what we have back home. JUTE LEAVES IS MEDICINAL
It is called jute leaves ,its botanical name. So they could sell to you,either fresh or dried. But fresh will be way greener and tastes better than the dried alternative.
All those complain about the broom in this comment section, When you go to foreign restaurants and they give you macha tea, you drink and enjoy, what do you thing they used to stir it to make it thick? It's a special broom. We only appreciate our things and culture when we see the whites using or doing it then you'll remember you use to see it at home🙄 you must know that back in the olden days they didn't have blenders, so they had to improvise and invent things to use.
And these traditional processes (pilar and mortar, brooms) make the food taste better than the same recipe machine-processed
Whoever complained must think it's the same broom you sweep your floors with! Mercy!😅
🤮🤮🤮🤮😳😳
You are right my dear ❤
😂😂we used big wood pin spoon
Its called Ayoyo in the northern part of ghana ,you eat it with tuo zaafi ...
This isn't ayoyo please their leaves is different from ayoyo
@@AgnesBemahI’m a Nigerian I once stayed in Ghana it’s Ayoyo there’s no difference
It’s actually called Ayoyo here in Nigeria too. Although it’s more like an ancient name for ewedu
@@AgnesBemahit is the same they call it 3wadu ‼️‼️‼️
@@AgnesBemahit's ayoyo,ewedu,ademe,jute leaves,every one has a different name they call it
I am from Swaziland 🇸🇿, we call it *ligusha*
Africa is universal 🙌🏽 😎
Namasté
Quel légume est ce ? Du céleri ?
It’s called Jute leaves.
Really?! Yes Africa is universal indeed. 👌🏾😂
That’s our ligusha 😂😂
Yes we got this in 🇸🇿 and also in South African kzn Pongola we called igutsha yoh its very nic
This dish looks like one from my native country, Trinidad & Tobago 🇹🇹🇹🇹🇹🇹🇹🇹 the Caribbean island, we call it Callaloo. It is made with the leaves and stalks of the Taro or as we call it "Dasheen bush." The leaves & stalks are cleaned and put to boil with fresh okra, coconut milk, green seasonings, salt, seasoning powders, pumpkin, habanero pepper and either crab meat, salted beef or pork. We have that same broom which we call "cocoyea" but we use a larger version to sweep our homes. What we used long ago to soften the leaves and okra was called a "swizzle stick." A wooden stick with a piece of metal at the end. Now we give a quick go in a blender. It is the same dish by a different name as most Afro Trinidadians and Tobagonians are of West African ancestry. We eat it with rice, potato or even just eat it as a soup.
Awesome
This is not Callaloo. Callaloo is more like our efo riro
Organic and healthy foods from this beautiful continent
In Hausa land, this is a ancient food and the Hausa name is called Ayoyo and eaten in Northern Nigeria with Tuwo which is Hausa swallow.
In my country DRC it's called(by my tribe ppl) mulembwa wa mabeji we use the cooking stick instead of the broom
Mulembwa wa luta too 🙈
I could taste it though the video, i havent had this in years.last time i had this i was a small child 😢
Mulembua wa kuetu......ça me manque😢
Lol in Bemba it's called Mulembwe truly there's a connection between the Bemba and Congo
I have no idea how the algorithm brought this to me but I'm very happy it did! I live in northern Sweden so this was incredible to learn about!
The leaves are called jute leaves in English
Do you guys have it over there?
@@FaithDoom-xr8sb we do not, which is why I'm excited to learn about it!
@@zena7929 I did not know this, thank you for sharing this knowledge with me :)
@@Kaiquintos interesting
This looks delicious 😋
Growing up in Sudan we have a very similar delicous slimy dish like this one. The Sudanese version is called khodrra.
Thanks for sharing 👍🏼
The ijabe is a traditional tool but not strictly needed if you have a blender. Ive never used the Ijabe though im Yorùbá. We blend the leaves before cooking using the pulse setting on the blender (2 or 3 pulses). so its not too smooth... you need to have some texture. And then bring to a boil and turn off the heat once it starts boiling. In addition to iru can also add cooked plain egusi for some more deliciousness. Use bicarbonate of soda instrad of kaun (just 1/4 tsp for that quantity) because kaun is not that healthy.
Also known as Molokhia in Egypt, Jute leaves generally, Ademe and Ayoyo in Togo, Ghana and Ivory Coast.
Kplala in Côte d'Ivoire....😅
You can also open your channel and give us all this information.
Sometimes I wonder with you people..
This is highly unsolicited advice.
The broom is the best,
If you chose to use pulse function for some texture,fine.
I haven't seen any correct buka use either a blender or not beat it smoothly.
You could have said my own method and given us the long description of how you make yours,which still comes down to having your own channel.
Yes I am coming for you,but you guys truly have to stop this unsolicited advice habit.
@@francoisekrouzou6436 Thanks, that's a new word for me!
@@sose9601 @sose9601 You're such a joker 🤣. Coming for me indeed. You mean coming for yourself with your narrow, one-track, vicious and negative mind. Have you ever heard the phrase "If you don't like it, walk past?" No, you have to run your mouth like a broken tap.
Some of us value Ifys videos and the interesting and positive comments they generate accross Africa. Not everyone has access to Ijabe and kaun and would still love to try this recipe.
Abeg, shift with your negative, quarrelsome self. I return it and all future ones back to sender in Jesus name. I'm unavailable for such nonsense this Holy Week.
@@sose9601 Coming for me indeed 🤣 You mean coming for yourself with your negativity. Have you ever heard the phrase "If you don't like it, walk past?" By sharing my method did I in any way indicate that it is better?
Some of us value Ifys videos and the interesting and positive comments they generate accross Africa. Not everyone has access to Ijabe and would still like to try this recipe. A beg, shift with your negativity. Any future ones I return back to sender in Jesus name. I am unavailable for negativity this Holy Week.
We call this Palava sauce in Liberia it’s cooked similarly but we add red palm oil and meat. Eaten with rice or fufu
You heard her explain that it is eaten with Amala and fish stew. It is not just eaten plain as is
@@goodnesswami1599exactly
@@goodnesswami1599 did I say it was eaten plain?!
I just love how green it is. Looks so good ❤
You can also use Bicarbonate soda for it to draw well.
That keeps it green. It's not used to increase the draw but to prevent it from going black with cooking.
In Ghana🇬🇭 we mostly use it to eat TZ (Tuozaafi) with Tomato Sauce.
Some people also enjoy it with Banku, Akple, Kenkey or Etew.
It's really healthy and delicious...😋
O my God I'm coming
I'm breaking in.
For this Ewedu😂😂😂😂❤❤❤
There are a lot of commonalities stretching from West Africa to East African. As a Madi from Uganda, am sure of surviving in West Africa. In Uganda we call it orobi as Madi while the Madi in South Sudan call it uleku 🤤🤤
Sis Is this the plant we call (omwetango in Luganda) in Ugandan???
East African here from Tanzania, we call it mlenda there are some slight differences but we have like 3 different ways of making mlenda
@@maryeligi3239Hio tawi sio ya mrenda ni tawi tofauti sana.
@@hopemukiisa2732 no, not sure of the name but it's there in Buganda though not liked so much because it's slippery but my uncles and aunties from Buganda now love local dishes from northern Uganda.
@@maryeligi3239 I shall surely survive in Tz 🤤🤤
Happy Palm🌴 Sunday Chef Ify 👩🏾🍳, to you and your family. I am very sure your ewedu soup tastes amazingly delicious 😋Enjoy a favourable and fabulous week ahead. GOD bless you and your family in abundance forever. Amen 👸🏽😘✨👑✨💛💐🧡
OMG THIS LOOKS SO GOOD AND I LOVE NIGERIAN FOOD!!! MY BROTHER-IN-LAW IS NIGERIAN AND WHEN I VISIT HIM AND MY SISTER IN ATLANTA, HE HAS A LOT OF FOOD READY FOR ME TO EAT!!
We call it miloth or otigo in luo language in Uganda.😊😊. But we normally use it to cook boo(peas) leaves very popular in East Africa
What do you add to it?
Murendaa
@Nethanda we add bi carbonate ( kado athwona in luo) and most times pasted with pea nut 🥜 or Sim Sim butter
Miloth in Dinka too😂😂😂😂
@@aguilbakhita1297 This world is a small place. Is Dinka a luo language in south Sudan?.
It's called ligusha in SiSwati. We use cooking soda to cook this. In the olden days, they used "aloe water" to cook it. Aloe water is cumbersome to prepare. To prepare it, dried aloe leaves are burnt. The ash of the aloe is then put in water and the mix is left to settle. Once it settles, the water is sifted and boiled. The leaves are subsequently added to the boiling aloe water. Without cooking soda, the leaves would become jellified. Some people in the rural still use the old time consuming method as it is the healthiest. After all, aloe is medicinal.
It looks great!❤ Baking soda is also a great substitute for potash especially for ensuring your ewedu doesn't turn black due to using too much potash. Also a blender or food processor in place of the broom..nothing as off putting to me as seeing the broken pieces of the 'ijabe' in my soup.😂
Pls can you also do Amala. Your versions are always unique and easy to follow
Will do
I love all your cookies
Ify❤ I will rather pass on this one😂😅😢 not my thing biko😊
In Liberia we call it Palava sauce. Except we add red palm oil to and swallow with fufu or eat with rice😊❤❤
👍👍👍
Please can we get the whole set?😂 I need to learn how to make the whole dish😊❤
Its called derere or gusha in Zimbabwe, instead of potash use Bicarbonate of Soda, add thinly diced tomatoes to really up the flavour. Eat with Sadza or amala or fufu, any swallow eg wheat, Eba (gari); oats etc
In Namibia we call this Delele, so delicious
Well done Sister. This is one of our most popular soup. Calling me now, bcos there is nothing compared to fresh leaves Ewedu 😂❤
Ndawsi dë balë la toguë wa bakhna, nous ont a bissap beuguëdj na fourrr😊 boufi kënn traduire nakk hamantè nagnu❤
😂😂😂😂😂
Looks very healthy
Local food is nutritious, delicious and very medicinal.
Let's go back to nature.
Go Green and be Healthy.
I like it and will give it a trial this season😀
Thanking you for sharing, Ify❤
We call it igusha in iSiswati .and in Venda is delele in south africa 🇿🇦.
Good👌❣️😁
Delele is made from okra, I think. But it's interesting you mention that this exists in SA, because a few weeks ago, quite a few SAns were in the comments section of her video where she made something very similar in looks and texture to delele. They called her dish disgusting and swore up down no such thing was eaten in SA. They were falling over themselves to disassociate SA with that dish or anything similar to it. I found their behaviour rude, immature and downright ignorant.
It is also called delele in Zambia Nyanja language
Good cooking always keep it up ❤👍🇳🇬💯💯👌
we call mrenda in kenya so nice soup .
Hata Mimi nimeona tu mrenda
Sodium bicarbonate to replace potash/akun...
Exactly
No no for here I can write another rip for my mom 😢😢😢😢 I missed eating this❤❤ haaaa mamaaaaaa😢
Add smocked fish, crab, crayfish and little of Roil. Oh! God!! How I miss home 😢
I can bet na blender u use for this ewedu😂
I taught I was the only one suspecting 😅
U have cast the whole thing 😂
I swear you too sabi that's the comment I just drop ,I was just looking the comment section if anybody noticed and I saw your comment
Our great grandmother used this method without blender and they got it done 😅😂
What is the broom doing in the soup😮😂??😮
😅😅😂😂😂
Hmmm av been looking 4 dis message😢
😂😂😂It's a New broom, never been used to sweep, cut in small sizes.
I was looking for this comment 😂
😂😂😂😂😂
I have to say I've never successfully made ewedu the traditional way. Once I discovered the frozen option my blender took over and I've never looked back 😆
I really love it well
You really made it as Ibadan people did
100 marks for you sis❤❤❤
Ummm! the way it's soooo....sweet yumi...
Mummy fabulous weh mine dehh?
❤❤❤❤❤
❤❤❤
So green and slimy with iru perfection
Thank you 🥰
Derere 😊
In Souti 🇿🇦 we call it Gushe / Thelela very yummy ❤
Its call kplala in Côte d'Ivoire ❤❤
Reminds me of green tea matcha tea ceremony making.
Can't wait to try it❤
Its the pot I'm interested in😂..that pot look so classy😍
🎉thanks
Looks delish!
The leaf 🍃 is called kereng kereng in my country The Gambia. Its mostly added to okra soup in my place❤
The broom is outdated due to health concerns with broken pieces of broom in soup. These have been found in patient intestines! This practice should be outlawed!😢
Wow, thats scary... it could perforate the intestine if sharp. I once saw ijabes made of very sturdy and blunt cane not the regular broom. I bought one but have not tried it out yet. I think this one might not break.
Some use blender or knife. If the broom gets into the veg its easy to see or feel in the mouth, besides we are consuming worse stuff that should be an immediate concern.
Akanu we Ewes in Ghana call salt Peter the same way😊
Perfecto❤
In Swaziland we eat this its called ligusha
You can add fish palamu, agbodo
Nice looking ewedu soup
Perfectly prepared
I always blend my ewedu, iru, ede together without koun
Happy Cooking 👍🏼
Kplala in Côte d'ivoire 💆🏿♀️🇨🇮
We use the broom to sweep here in Kenya.
There are multiple types of brooms in Nigeria used for different things and they are not interchangeable.
There's a broom for sweeping the floor which is different from the broom attached to a long wooden pole used to clean up cobwebs.
This particular broom in the video is about a foot long/12 inches/30 cm. It is very densely packed and cut so all the sticks are even and blunt making it easy to pound the softened leaves. You never use it for anything else it is strictly a kitchen utensil.
Also here following from Nairobi ❤
Love it
😍😍😍Delicious 🤤🤤
This try this wow im from Pongola kzn
Amala pelu Abula, Jesu o ❤
Please do you cook dried ewedu leaves like this too?
You can also use bicarbonate instead of potash
In Kenya we call it Mrenda
👍👍
Can anyone describe what the dish taste like? I’m intrigued by the bright green color 😍
Love it❤❤❤
Congratulations 🎉🎉🎉😂😂😂
Nice stash of oils. How do you use them in your hair care routine? The clove oil+ rosemary and the other mix, why do you use them?
Thats derere remashizha in zimbabwe and we bicarbonate soda
Oh dear, "Broom Soup", priceless you've really done it this time and of course they are all yours but please spare me just some few moments of bliss oh, lonta(Ha-Ha)! Happy Easter from Him and from me(laugh)! Khadeeja Alghali-Rahman (London, UK)👏👍💪😭😹🥳🎉🕴️🦔🦌🙉🐎🐐🐌🦋🦗🐡🦃🐓🐾❤🐞⚓🐑🐔🕊️🤼🦕🐉🐢🐸🐊🦖🌴🏖️🏜️☀️🌜🌛
The first time I ate ewedu was in Illorin
Look's really good
Otigo dirr is how its call in northern Uganda
Looks like Trinidad and Tobago callaloo . And we use a swizzle stick.
De potash or akawu x also called kawu in Ghana, meaning ija n Ghana have some similar way of calling tis
🙏🙏
Good ❤
Madam Ify nice one❤but this your modern clay pot is lovely please where can i get it
You make cooking look easy.The native broom though....
Yum 😊
The locust beans is supposed to be cooked right from when the jute leaves is put in the pot so it can cook well with it. Weldone 🎉
What is that leaf called in English? I want to c if l can find it here in the US😊. Thanks
I ate this in Nigeria, I thought it was made from okra, who knew😅
We have it here in Gulu northern uganda
This is exciting! May I ask if this is a soup?
Yes
Come and enjoy my jute leaves, cooked without ijabe and Kaun with me. I wonder how it's so drawing than what we have back home. JUTE LEAVES IS MEDICINAL
I wish I knew what all these ingredients were called in America ☹️😭 I’m always thinking that when I’m watching your videos 😭
Google the name.. ask Google for interpretation.
And substitute..
@@adenikeadejola670 okay thank you! I’ll try lol idk if I’ll be spelling the words correctly 🤣🤣
Just go to an African store. Or a Nigerian store and they will help you pick out everything you need. If you say what you want to cook.
It is called jute leaves ,its botanical name.
So they could sell to you,either fresh or dried.
But fresh will be way greener and tastes better than the dried alternative.
Crush the iru, and iru together with potash first then add the ewedu to cook together then your condiments!!
Hate is a strong word, BUT....😅
This is the easiest dish I have seen… gives me hope 😅
Interesting