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Amala, Ewedu & Gbegiri

Name: Amala, Ewedu & Gbegiri
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 2 cups yam flour (elubo) for amala; 3 cups boiling water; 3 cups ewedu (jute) leaves, finely chopped or blended; 1 tbsp ground crayfish, 1 tbsp locust beans (iru); 1.5 cups peeled brown beans for gbegiri; 1/4 cup palm oil; Assorted meats, smoked fish, stock cubes, salt; Buka stew (blended pepper, tomato, palm oil, meat stock) to serve

The Yoruba 'abula' trio — smooth yam-flour amala paired with slippery jute-leaf ewedu and silky beans gbegiri, crowned with peppery stew.

Photo: Bukky658 · CC BY-SA 4.0 · via Wikimedia Commons

1h 30m 4 servings Medium

Ingredients

2 cups yam flour (elubo) for amala
3 cups boiling water
3 cups ewedu (jute) leaves, finely chopped or blended
1 tbsp ground crayfish, 1 tbsp locust beans (iru)
1.5 cups peeled brown beans for gbegiri
1/4 cup palm oil
Assorted meats, smoked fish, stock cubes, salt
Buka stew (blended pepper, tomato, palm oil, meat stock) to serve

Method

Step 1 of 425%

Gbegiri: boil peeled beans 40 minutes until mushy, mash smooth, loosen with stock, add palm oil, crayfish and salt; simmer 10 minutes.

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1
Gbegiri: boil peeled beans 40 minutes until mushy, mash smooth, loosen with stock, add palm oil, crayfish and salt; simmer 10 minutes.
2
Ewedu: boil leaves with a pinch of potash 5 minutes, blend or beat with ijabe broom, stir in crayfish, iru and salt.
3
Amala: pour yam flour into boiling water in a steady stream, stir vigorously with a spatula until smooth, cover 2 minutes, beat again until glossy and stretchy.
4
Serve a mound of amala with ewedu, gbegiri and a ladle of buka stew layered on top.