In Nigeria, leaves of "Corchorus olitorius" are prepared in sticky soup called "ewedu" together with ingredients such as sweet potato, dried small fish or shrimp. The leaves are rubbed until foamy or sticky before adding to the soup. Amongst the Yoruba of Nigeria, the leaves are called "Ewedu", and in the Hausa-speaking northern Nigeria, the leaves are called "turgunuwa" or "lallo". The cook cuts jute leaves into shreds and adds them to the soup, which normally also contains ingredients such as meat or fish, pepper, onions, and spices. Likewise, the Lugbara of Northwestern Uganda eat the leaves in a soup they call "pala bi". Jute is also a totem for Ayivu, one of the Lugbara clans.