Amala with Ewedu & Gbegiri

Dark yam-flour swallow with silky jute-leaf soup and smooth bean soup: Ibadan’s famous “abula”.

Prep 45 min · Cook 75 min · Intermediate · $30.00 CAD

Ingredients

• 2 cup Yam flour (elubo)
• 3 cup Water for amala
• 300 g Ewedu (jute) leaves
• 0.25 tsp Baking soda (pinch)
• 1 tbsp Iru (fermented locust beans)
• 1 cup Black-eyed beans (dry)
• 0.25 cup Red palm oil
• 2 tbsp Ground crayfish
• 1 Scotch bonnet peppers
• 2 cube Stock cubes
• 1 tsp Salt

Cook it step by step

1. Gbegiri: soak and peel the beans
2. Gbegiri: boil until falling apart
3. Gbegiri: blend smooth and season
4. Ewedu: cook the leaves
5. Ewedu: blend until drawy, then season
6. Amala: make it last
7. Serve as “abula”