Ewedu with Spicy Coconut Sauce

This Ewedu dish is a delightful blend of traditional flavors enhanced with a creative twist from a spicy coconut sauce. The earthy richness of the Ewedu pairs beautifully with the creamy coconut milk and a hint of spice, making it a comforting yet exciting meal. Suitable for vegan and gluten-free diets, this dish is both flavorful and nutritious.

Ingredients:

• 500g Ewedu leaves, washed and chopped
• 2 cups water
• 1 cup coconut milk
• 1 tablespoon ground crayfish
• 1 tablespoon ground pepper (or to taste)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon palm oil
• Salt to taste
• 1 tablespoon locust bean (iru), optional
• Chopped fresh herbs (like basil or parsley) for garnish

Instructions:

1. In a pot, boil 2 cups of water and add the chopped Ewedu leaves. Cook for about 10-15 minutes until tender.
2. In a separate pan, heat palm oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and ground pepper to the onion, stirring for an additional 2 minutes until fragrant.
4. Pour in the coconut milk and stir in the ground crayfish. Let it simmer for about 5 minutes.
5. Add the cooked Ewedu to the coconut sauce, mixing well. Season with salt and locust bean (if using). Cook together for another 5 minutes.
6. Serve hot, garnished with fresh herbs.