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Green Unison dried ewedu jute leaves in resealable pouches

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Dried Ewédú Jute Leaves - Traditional Taste Made Easy

Convenient dried ewedu/jute leaves for smooth, drawy soup. Packed in resealable pouches. Fast Ogun, Lagos, Ibadan and nationwide Nigeria delivery.

  • Made from dried jute leaves, also called ewedu or jute mallow
  • Convenient alternative to fresh ewedu leaves
  • Cooks into smooth, drawy ewedu soup
  • No artificial colour, flavour or preservative added
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₦4,000₦4,500
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Dried Ewédú, also known as jute leaves or jute mallow, made from carefully selected Corchorus olitorius leaves and packed for convenient Nigerian cooking. It helps you prepare smooth, drawy ewedu soup without the stress of picking, washing and cutting fresh leaves every time. Use with amala, lafun, fufu, eba, tuwo, rice meals or your preferred swallow. Packed in resealable food-grade pouches to help protect freshness after opening.

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Freshly Packed in Ogun State, Delivered Nationwide

Processed and packed by Green Unison in Iperu Remo, Ogun State. Pickup and local delivery are available around Iperu, Remo, Abeokuta, Ago-Iwoye and nearby Ogun communities. Fast delivery is also available to Ibadan, Lagos and other locations across Nigeria.

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Ways to Use

  • Ewedu soup for amala, lafun, fufu, eba and other swallows
  • Quick soup preparation for busy homes, students and families
  • Meal-prep ingredient for Yoruba and West African meals
  • Catering, small food businesses and family-size soup preparation
  • Pantry backup when fresh ewedu leaves are unavailable

Traditional Ewédú, Made Convenient

Green Unison Dried Ewédú is made from carefully selected jute leaves, botanically known as Corchorus olitorius L.. It is prepared for Nigerian homes that love the familiar smooth, drawy texture of ewedu soup but want a cleaner, faster and more convenient pantry option.

Use it for everyday meals with amala, lafun, fufu, eba, tuwo or your preferred swallow. It is especially helpful for busy families, students, caterers and Nigerians who want reliable ewedu access even when fresh leaves are not available.

Processing & Quality Assurance

  • Fresh ewedu leaves are selected and cleaned before drying.
  • Leaves are gently dried to reduce moisture while preserving the natural vegetable character.
  • Dried leaves are packed in small batches for consistency and quick quality checks.
  • Product is sealed in resealable, food-grade pouches to help protect it from moisture after opening.
  • No artificial colour, flavour or preservative is added.

Simple Direction for Use

  1. Mix 1-2 tablespoons of dried ewedu with a little water to soften.
  2. Bring clean water, light meat stock, fish stock or vegetable stock to a gentle boil.
  3. Add the softened ewedu gradually while stirring.
  4. Season the normal way you cook ewedu. For classic South-West style, add iru, ground crayfish, salt and pepper if desired. You can also use daddawa, ogiri/okpei, dried fish, stockfish stock, meat stock, fish stock or your preferred home seasoning.
  5. If using stockfish, dried fish or smoked fish, soften or cook it first before adding it to the ewedu.
  6. Cook for 3-5 minutes, stirring until smooth and drawy.
  7. Serve with amala, lafun, fufu, eba, tuwo, stew, gbegiri or your preferred meal.

Verified Claims

  • Made from 100% dried jute leaves (Corchorus olitorius L.)
  • No artificial colour, flavour or preservative added
  • Packed in resealable, food-grade pouches to help reduce moisture exposure
  • Produced in small batches for consistency and freshness
  • For food preparation only; no medicinal or disease-treatment claims are made
Order dried ewedu today for smooth, drawy soup with less kitchen stress.

Prep Guides

Classic South-West Ewédú with Iru & Crayfish — 1-2 tbsp dried ewedu : 250-350 ml water

Serves: 1

  1. Mix the dried ewedu with a little water to soften.
  2. Bring clean water to a gentle boil in a small pot.
  3. Add the softened ewedu gradually while stirring.
  4. Add iru, ground crayfish, salt, pepper or your preferred home seasoning.
  5. Stir continuously and cook for 3-5 minutes until smooth and drawy.
  6. Serve with amala, lafun, fufu, eba, gbegiri, stew or your preferred swallow.
  • Use iru pete or well-rinsed iru if available.
  • Add salt gradually because some iru can already taste salty.
  • For a thicker soup, add a little more dried ewedu. For a lighter soup, add more hot water gradually.

Simple No-Seafood Ewédú — 1-2 tbsp dried ewedu : 250-350 ml water or vegetable stock

Serves: 1

  1. Soften the dried ewedu with a little water.
  2. Bring water or vegetable stock to a gentle boil.
  3. Add the softened ewedu gradually while stirring.
  4. Season with iru or daddawa, salt, pepper and your preferred home seasoning.
  5. Cook for 3-5 minutes until smooth and drawy.
  6. Serve with your preferred swallow, stew or bean soup.
  • This option is good for customers who do not use crayfish, fish or meat stock.
  • Iru or daddawa gives a deep traditional taste even without seafood.

Northern-Style Lalo/Ayoyo-Inspired Ewédú — 2-3 tbsp dried ewedu : 400-500 ml light stock or water

Serves: 2

  1. Soften the dried ewedu with a little water.
  2. Bring water or light meat stock to a gentle boil.
  3. Add onion and pepper if that is your preferred home style.
  4. Add the softened ewedu and stir well.
  5. Season with daddawa, salt and your preferred home seasoning.
  6. Cook briefly until smooth and drawy, then serve with tuwo or your preferred swallow.
  • Daddawa is a good Northern-style alternative to iru.
  • Some homes add a little okro for extra draw; this is optional.
  • If using kanwa or potash, use only a very small quantity.

Crayfish, Dried Fish or Stockfish Home Style — 2-3 tbsp dried ewedu : 400-500 ml fish stock, meat stock or water

Serves: 2

  1. If using stockfish, dried fish or smoked fish, soften or cook it first until tender.
  2. Use the stockfish water, fish stock, meat stock or plain water as your cooking liquid.
  3. Soften the dried ewedu with a little water.
  4. Add the softened ewedu gradually into the boiling liquid while stirring.
  5. Season with ground crayfish, salt, pepper or your preferred home seasoning.
  6. Add small pieces of softened stockfish, dried fish or smoked fish if desired.
  7. Cook for 3-5 minutes until smooth and drawy, then serve hot.
  • Stockfish is optional, not compulsory for classic ewedu.
  • Do not add hard stockfish directly into quick-cooking ewedu; soften it first.
  • Use this style if your household normally seasons soups with dried fish, smoked fish or stockfish.

Family Pot Method — 4-6 tbsp dried ewedu : 1-1.5 litres water or light stock

Serves: 4

  1. Soften the dried ewedu with a small amount of water.
  2. Bring water, meat stock, fish stock or vegetable stock to a gentle boil.
  3. Add the softened ewedu gradually while stirring.
  4. Season to your taste with iru, crayfish, salt, pepper, daddawa, ogiri/okpei, dried fish, stockfish stock or your preferred home seasoning.
  5. Cook until smooth and drawy, then adjust thickness with hot water if needed.
  6. Serve with stew, gbegiri and your preferred swallow.
  • Quantity needed may vary depending on your preferred soup thickness.
  • For richer flavour, use light stock instead of plain water.
  • Reseal the pouch immediately after scooping to reduce moisture exposure.

How to Prepare

  1. Mix 1-2 tablespoons of dried ewedu with a little water to soften.
  2. Bring clean water, light meat stock, fish stock or vegetable stock to a gentle boil.
  3. Add the softened ewedu gradually while stirring.
  4. Season the normal way you cook ewedu: add iru, crayfish, salt, pepper, daddawa, ogiri/okpei, dried fish, stockfish stock or your preferred home seasoning.
  5. If using stockfish, dried fish or smoked fish, soften or cook it first before adding it to the ewedu.
  6. Cook for 3-5 minutes, stirring until smooth and drawy.
  7. Serve with amala, lafun, fufu, eba, tuwo, rice meals, stew, gbegiri or your preferred meal.

Dietary Info

Gluten FreeGrain FreeVegan

Origin

  • Country: Nigeria

Processing

  • Drying: gentle drying

Packaging

  • Type: stand-up pouch
  • Material: food-grade flexible packaging
  • Resealable: Yes

Storage & Shelf Life

  • Unopened: 6 months
  • After opening: 4-8 weeks
  • Storage: Store in a cool, dry place. Reseal tightly after each use. Keep away from moisture and direct sunlight.

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FAQs

Can I cook this dried ewedu with iru?

Yes. Iru, also called locust beans, is one of the most common seasonings for classic South-West Nigerian ewedu. Add it while cooking, just the way you normally prepare ewedu at home.

Can I add crayfish?

Yes. Ground crayfish can be added for extra savoury flavour. You can also season with salt, pepper or your preferred home seasoning.

Can I use stockfish or dried fish?

Yes, if that is how you like your soup. Stockfish, dried fish or smoked fish should be softened or cooked first before adding it to quick-cooking ewedu. You can also use the stockfish or fish stock as part of the cooking liquid.

Can I use daddawa or ogiri instead of iru?

Yes. Daddawa is common in Northern-style soups, while ogiri or okpei is used in some South-East and traditional Nigerian soup styles. Use the seasoning that matches your household taste.

Local & Nationwide Shipping

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ZoneAreas0–5 kg5–10 kg> 10 kg
IperuIperu₦1,000—Contact us
Ilishan Remo & Saapade ClusterIlishan Remo, Saapade, Ode Remo, Isara Remo, Ipara Remo₦1,500—Contact us
Ikenne / Ogere / SagamuIkenne, Ogere, Sagamu₦2,000—Contact us
Ijebu Ode & Ago IwoyeIjebu Ode, Ago Iwoye₦2,500—Contact us
Other parts of NigeriaAll Nigerian states/cities outside listed zones——Contact us
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