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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.

HOMEPAGE RECIPES

NIGERIAN PEPPER SOUP

POUNDED YAM

HOW TO MAKE DAWADAWA

CABBAGE EGUSI SOUP

HOW TO PREPARE GARI