Àmàlà with gbegiri and ewedu (Saturday special lunch)

Àmàlà is a Nigerian food made out of yam flour and/or cassava flour, it is also called elubo. Yam is white in colour but it turns into a brownish colour after it has been dried; this gives àmàlà its thick brown colour. Àmàlà is derived from Western Nigeria and is eaten mostly by almost every Yoruba household and other tribes in Nigeria. Infact it's my mom's favorite food, could be served with a variety of ọbẹ (soup), such as ẹfọ, ilá, ewédú,ogbono or gbegiri (black-eyed beans soup), but the main focus here is abula with combination of ewedu, gbegiri, palm oil assorted stew. Most people prefer going to eat Abula at buka or canteen, but I tell you what, you can as well make yours at home, delicious, nice, and nutritious. Did you know??? ewedu has vitamins A,C,E and also a good option for those who wants to loose weight. Follow the steps below and methods of preparation.

Ingredients for gbegiri:

1 cup Of beans

1 cooking spoon palm oil

3 Ata Rodo (Scotch bonnet)

1 tsp Akaun (Ground Potash)- Optional (to soften the beans)

 Iru (Locust beans) - Optional

1 Stock cube

Salt to taste

Ingredients for Ewedu:

Fresh ewedu leafs 

2 cups of water

1 teaspoon locust beans (Optional)

1 stock cube

Ingredient for Àmàlà:

Water

Yam flour/cassava flour(lafun) white Amala 

Preparation for Àmàlà:

The only ingredient needed when making àmàlà is boiling water and either one of the two types of flour. Once the water has come to a boil, the heat is reduced. The flour is added and stirred until all the water is absorbed. More hot water is added, then the texture is left to simmer for approximately five minutes.Then the dough is pulled along with the water until desired texture. The pulling of the texture into a smooth paste is the most difficult part of making àmàlà.

Preparation for Ewedu:

STEP1:Place a medium size pot on high heat, add in the water and bring to the boil.

STEP2: Lower the heat and add in the fresh ewedu leaves. Allow to Simmer for about 5-10 minutes until d leafs becomes very tender.

STEP3: Add in the locust beans, magi and Stir. Taste and correct the seasoning. Simmer for another 2-3mins and your ewedu is ready! 

Preparation for Gbegiri:

STEP 1: Pour the beans in a bowl and wash with your hands to remove the skin. Alternatively, you can also peel the skin by using the blender.

STEP 2: In a medium sized pot, pour the peeled beans in water with potash and bring to the boil until soft. Note:(The beans can be cooked without potash though but will take a longer time or alternatively use a pressure pot) Using the ijabe broom, mash the beans in the pot (make sure there's water in it) just like it's done when making ewedu. Alternatively, you can use the blender for this. Simply leave the beans to cool down a little before placing in a blender and grinding till smooth.

STEP3: Once you've achieved a smooth paste either from the blender/broom, place back on low heat, add the stock cube, ground pepper, palm oil, salt to taste and then stir. Gbegiri soup is a slightly watery soup so you'd have to add some more water to loosen it up and reduce the thickness.

STEP 4: Add the locust beans (Optional) and Allow to simmer on low heat for about 8-10mins.Turn off the burner and serve hot alongside ewedu, palm oil assorted stew and amala. Note: (gbegiri thickens once it starts to cool down, So to loosen it up, add little water when warming. Bon appetite!!!

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