Learn how to cook Amala with Gbegiri and Ewedu also referred to as Amala and Abula...
Do you know you can also make Amala and Abula right from your kitchen in the next few minutes? Wondering how to cook Amala, Gbegiri and ewedu or simply put, how to prepare Amala and abula? Get in here for Amala, Gbegiri and Ewedu recipes step by step guide.
This dish is truly delicious and a nation's favourite. Hope you have fun cooking and eating it.
Most Nigerians will agree that this classic is a highly savoury dish. The combination of Ewedu, Gbegiri and stew forms a mouth watering slippery vegetable soup that aids the smooth passage of Amala down your oesophagus. I say yummy!
Amala is a Nigerian food made out of yam flour and/or cassava flour, called elubo. Yam is white in colour but it turns into a brownish colour after it has been dried; this gives amala its thick brown colour.
Amala is eaten mostly by almost every Yoruba household and other tribes in Nigeria. It could be served with a variety of soups, such as vegetables, okra, ewedu, ogbono or gbegiri (black-eyed beans soup), but the main focus here is abula with combination of ewedu, gbegiri, palm oil assorted stew.
- 300g or 4-6 cups Yam Flour (Elubo)
- 100g Beans
- 400g Ewedu vegetable
- 8 0r more Red pepper
- 10 Small Red Chilli Peppers
- 7 or more Fresh Tomatoes
- 1 bottle of palm oil
- 20g Locust beans
- ¼ oz Potassium salt
- 450g Beef/Fish
- 200g Snails
- 50g Crayfish
- Favourite Seasoning/Salt
- Other seasoning
- Soak the beans for 30 minutes, remove the brown back by rubbing between your hands or use any technique you find convenient then wash thoroughly.
- Pour the beans into a cooking pan, add enough water and a tiny bit of Potassium salt (Kan-hun) then leave to cook until the beans is very soft or watery then add 1 ½ cooking spoon of palm oil.
- Add a bit of chilli pepper, a pinch of salt, Favourite Seasoning, and then marsh the beans together into a paste until it becomes creamy. This is your Gbegiri. If too thick add some water.
- Chop or slice, then blend the Ewedu, add it to a small pot of boiling water with a bit of Potassium salt (Kanhun) to soften, include the locust beans, crayfish and a pinch of salt to taste. Cook the Ewedu until it feels slippery or draws.
- Blend your red peppers, tomatoes and the small chilli peppers with onions to make a stew.
In order to make the stew:
- Add 1 or 2 cooking spoons of palm oil and slice few onions into a thick hot pan, allow to fry for 2-3minutes, then add the pepper plus some seasoning (curry, thyme, salt, Seasonings, meat, snail).
- Leave all to cook for 10-12 minutes, taste it, if too hot or tasting raw pepper, leave to cook for further 10 minutes.
- Add all the assorted meats, fish and snail. Boil water and prepare the yam flour. Sprinkle the yam flour into a boiling water and stir, till solid or texture is smooth. Add a little bit of water, cover to steam together for 5 minutes and stir round with wooden spoon until it becomes soft then make dough.
- Your Amala should be ready.
- Serve the stew with the Gbegiri and Ewedu on top, garnish with your selection of meat, snails etc. Sit, relax, enjoy with your favourite drink.