Prepare the Leaves: Pluck the jute leaves from the stalk and wash thoroughly.

Cook the Leaves: In a pot, add a small amount of water and bring to a boil. Add the potash to the boiling water, followed by the jute leaves. Cook until the leaves are soft.

Blend the Leaves: Use a traditional broom (ijabe) to blend the leaves to a smooth consistency. Alternatively, use a blender if you don't have an ijabe.

Add Seasoning: Add the locust beans, ground crayfish, seasoning cube, and salt to the pot. Stir well and cook for another 3-5 minutes.

Adjust Consistency: If the soup is too thick, add a little more water to achieve the desired consistency.

Serve: Serve the Ewedu soup hot with pounded yam, eba or amala.