Amala, beans soup, ewedu and stew. Amala and Ewedu soup will always be one of the most popular Nigerian dishes, not only among the Yoruba people but to the entire West African people at large. Ewedu soup is locally prepared by mashing it with a small bunch of broomsticks (ijabe) is used to crush the Ewedu leaves to liquid and forms a light slimy texture of the soup. Many Nigerians will agree that this conventional is a especially savoury dish.
Cook the Ewedu until it feels slippery or draws.
Blend your red peppers, tomatoes and the small chili peppers with onions to make a stew.
To Make the Stew Most Nigerians will agree that this classic is a highly savoury dish.
You can cook Amala, beans soup, ewedu and stew using 18 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Amala, beans soup, ewedu and stew
- It's of Yam flour.
- You need of Beans.
- It's of Pepper.
- It's of Onions.
- It's of Locust beans.
- You need of Meat.
- It's of Pomo.
- Prepare of Offal.
- It's of Palm oil.
- You need of Maggi.
- It's of Ewedu.
- It's of Vegetable oil.
- Prepare of Tomatoes.
- Prepare of Red ball pepper.
- You need of Pepper.
- Prepare of Potash.
- It's of Garlic.
- It's of Ginger.
The combination of Ewedu, Gbegiri and stew forms a mouthwatering slippery vegetable soup that aids the smooth passage of Amala down your oesophagus. Amala (Yam flour) is a common food consumed in Nigeria especially the Yoruba Clan. This food can be consumed with ewedu (jute) and stew (made from pepper, tomato, palm oil, water). Uknown to many people, Amala is gotten from yam peels.
Amala, beans soup, ewedu and stew step by step
- Put pot on fire add water allow to boil, when boiled bring your turning stick and start to pour the flour and keep turning it when thick sprinkle some water and reduce the flame and allow to cook for few minutes, when done turn again for the last time and finally put them in the warmer..
- Peel and wash your beans, put ur pot on fire add water to it, when its start to boil add the washed beans and allow it to cook till soft..
- Add in cooked meat, pomo,offal pointed pepper and onions..
- Add your locust beans and maggi with the palm oil..
- Allow them to all cook for few minutes..
- Remove the meats and other, bring your broom and whisk it to form a smooth paste..
- Note it should not be to thick because when it's cool down it will be too thick..
- Pick your ewedu leaves wash them and set them aside..
- Put your pot on fire and allow the water to boil then add in your ewedu leaves..
- Add In your potash and allow it to cook then use your broom to whisk it to form a smooth paste reduce the heat and add a little season and pounded pepper..
- Note it thise not like to much ingredient..
- For the stew put your pot on fire add your tomatoes pepper onions red ball peppers and allow to cook plz don't add water..
- When cook blend them..
- Set your pot on fire add your vegetable oil when hot pour in your blended tomatoes paste and allow to fry..
- Add little water add I your meat offal pomo maggi ginger garlic allow it to cook..
- After few minutes turn of the heat and your stew is ready..
The peels are dried and thereafter grinded to flour. Serve with your stew and amala. Feel free to indulge in more if you feel confident in the taste. Transfer back to the pot and add the ground crayfish, maggi, salt and pepper to taste. Allow to simmer for just five minutes and you are done with making ewedu soup.
