Nigerian Amala And Ewedu Soup
Amala and Ewedu soup is one of the most popular Nigerian soups, not only among the Yoruba people.
Amala is a traditional Nigerian dish. It is prepared from yam and/or cassava flour, or unripe plantain flour.
Ewedu is a classic Yoruba soup that is frequently served with Amala or other traditional swallow foods such as Eba, pounded yam, or fufu. It’s delicious and nutritious, and when cooked, it has a slimy texture like okra.
RECIPE INGREDIENTS
1 Big Bunch Ewedu Leaves
2 cups Water
1 Tablespoon locust beans
1 Heaped tablespoon ground crayfish
1 Bouillon cube
Salt
FOR AMALA:
yam flour
Water
DIRECTIONS ON NIGERIAN AMALA AND EWEDU SOUP
For Amala:
Pour water in a pot and place on a medium heat to boil.
Add the yam flour into it and stir continuously using a wooden stick to avoid lumps.
Add extra yam flour if watery or add some water if it’s too hard
Knead the yam dough very well, then add a bit of water, cover and allow to cook for about 10mins. Scoop and wrap it up in plastic rubber.
For Ewedu soup:
Pick your Ewedu leaves, make sure you don’t pick the stalk/stem along with it.
Wash the leaves thoroughly. Pour the water into a medium size pan, place on medium heat, bring to a boil.
If you’re using a broom (Ijabe), use the broom to pound the leaves.
If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off.
Add the Ewedu into a blender along with the Iru, make sure you don’t add all the water, just 1/2 a cup should do. Too much water will affect the viscosity of your Ewedu.
Pulse a few times till you get a semi-purée consistency.
Transfer the Ewedu back into the pan, add the ground crayfish, bouillon cube and salt to taste.
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RECIPE VIDEO
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Ingredients
1 Big Bunch Ewedu Leaves
2 cups Water
1 Tablespoon locust beans
1 Heaped tablespoon ground crayfish
1 Bouillon cube
Salt
FOR AMALA:
yam flour
Water
Instructions
- For Amala:
- Pour water in a pot and place on a medium heat to boil.
- Add the yam flour into it and stir continuously using a wooden stick to avoid lumps.
- Add extra yam flour if watery or add some water if it’s too hard
- Knead the yam dough very well, then add a bit of water, cover and allow to cook for about 10mins. Scoop and wrap it up in plastic rubber
- For Ewedu soup:
- Pick your Ewedu leaves, make sure you don’t pick the stalk/stem along with it.
- Wash the leaves thoroughly. Pour the water into a medium size pan, place on medium heat, bring to a boil.
- If you’re using a broom (Ijabe), use the broom to pound the leaves.
- If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off.
- Add the Ewedu into a blender along with the Iru, make sure you don’t add all the water, just 1/2 a cup should do. Too much water will affect the viscosity of your Ewedu.
- Pulse a few times till you get a semi-purée consistency.
- Transfer the Ewedu back into the pan, add the ground crayfish, bouillon cube and salt to taste.
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Ingredients
1 Big Bunch Ewedu Leaves
2 cups Water
1 Tablespoon locust beans
1 Heaped tablespoon ground crayfish
1 Bouillon cube
Salt
FOR AMALA:
yam flour
Water
Instructions
- For Amala:
- Pour water in a pot and place on a medium heat to boil.
- Add the yam flour into it and stir continuously using a wooden stick to avoid lumps.
- Add extra yam flour if watery or add some water if it’s too hard
- Knead the yam dough very well, then add a bit of water, cover and allow to cook for about 10mins. Scoop and wrap it up in plastic rubber
- For Ewedu soup:
- Pick your Ewedu leaves, make sure you don’t pick the stalk/stem along with it.
- Wash the leaves thoroughly. Pour the water into a medium size pan, place on medium heat, bring to a boil.
- If you’re using a broom (Ijabe), use the broom to pound the leaves.
- If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off.
- Add the Ewedu into a blender along with the Iru, make sure you don’t add all the water, just 1/2 a cup should do. Too much water will affect the viscosity of your Ewedu.
- Pulse a few times till you get a semi-purée consistency.
- Transfer the Ewedu back into the pan, add the ground crayfish, bouillon cube and salt to taste.