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Amala and Ewedu

Name: Amala and Ewedu
Prep time: PT20 minutes
Cook time: PT35 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: Nigeria
Ingredients: 300g undefined Yam flour (elubo) (Ensure it's finely ground for a smooth amala.); 300g undefined Fresh jute leaves (ewedu) (Wash thoroughly and remove tough stems.); 2 tbsp undefined Dried locust beans (iru) (Rinse to remove excess saltiness and debris.); 1/4 tsp or a small piece undefined Potash (kanhun) (Dissolve in a little water before adding to the ewedu. This helps to break down the leaves and create the slimy texture. Use sparingly as too much can affect the taste.); 4 cups, divided undefined Water (For cooking the ewedu and amala.); to taste undefined Salt (Optional, depending on the saltiness of locust beans.); optional undefined Gbegiri (bean soup) (A traditional accompaniment, made separately from peeled beans.); 1 tbsp undefined Palm oil (Optional, for added richness to the ewedu.)

A classic Yoruba dish featuring 'amala' (a smooth, dough-like swallow made from yam flour) served with 'ewedu' (a slimy soup made from jute leaves), often accompanied by 'gbegiri' (bean soup) and locust beans for added flavor.

準備時間20 minutes

調理時間35 minutes

合計時間55 minutes

分量4

難易度Medium

2件の編集· Feb 8

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Amala and Ewedu - Nigeria traditional dish

🧂 材料

300g Yam flour (elubo)(Ensure it's finely ground for a smooth amala.)
300g Fresh jute leaves (ewedu)(Wash thoroughly and remove tough stems.)
2 tbsp Dried locust beans (iru)(Rinse to remove excess saltiness and debris.)
1/4 tsp or a small piece Potash (kanhun)(Dissolve in a little water before adding to the ewedu. This helps to break down the leaves and create the slimy texture. Use sparingly as too much can affect the taste.)
4 cups, divided Water(For cooking the ewedu and amala.)
to taste Salt(Optional, depending on the saltiness of locust beans.)
optional Gbegiri (bean soup)(A traditional accompaniment, made separately from peeled beans.)
1 tbsp Palm oil(Optional, for added richness to the ewedu.)

👨‍🍳 作り方

1
Prepare the Ewedu Soup: Wash the jute leaves thoroughly and remove any tough stems. Roughly chop the leaves. In a blender or food processor, combine the chopped jute leaves with about 1 cup of water and the dissolved potash. Blend until smooth. If you don't have a blender, you can pound the leaves with a mortar and pestle until very soft and slimy. Pour the blended mixture into a pot.
⏱️ 10 minutes
2
Add the rinsed locust beans to the pot with the blended jute leaves. If using, add the palm oil and a pinch of salt (taste first, as locust beans can be salty). Bring the mixture to a gentle simmer over medium heat. Stir well and allow it to cook for about 15-20 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld. The consistency should be slimy and slightly viscous.
⏱️ 20 minutes
3
Prepare the Amala: While the ewedu simmers, bring 3 cups of water to a rolling boil in a separate, sturdy pot. Once boiling, gradually sprinkle in the yam flour (elubo) while continuously stirring with a strong wooden spoon or spatula. Keep stirring vigorously to prevent lumps from forming. The mixture will start to thicken rapidly.
⏱️ 5 minutes
4
Cook the Amala: Continue to stir and fold the yam flour mixture over medium heat for about 10-15 minutes. The goal is to cook the flour through and achieve a smooth, firm, and slightly elastic dough. It should pull away from the sides of the pot. If it becomes too stiff, you can add a tiny splash of hot water and continue stirring until smooth.
⏱️ 15 minutes
5
Serve: To serve, scoop a portion of the hot amala onto a plate, shaping it into a ball or mound. Ladle a generous portion of the ewedu soup alongside the amala. If serving with gbegiri, add a portion of that as well. Enjoy immediately.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓For a smoother amala, ensure your yam flour is finely ground. Sift it if necessary.
✓The slimy texture of ewedu is characteristic and desirable. The potash is key to achieving this.
✓Don't overcook the ewedu after adding locust beans, as it can lose its slimy quality.
✓Amala can be quite sticky; using a non-stick pot and a sturdy stirring utensil is recommended.
✓If you find the amala too soft, continue cooking and stirring to evaporate excess moisture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Serve with Gbegiri (bean soup) for the complete Yoruba trio.
Add a spicy stew or a piece of fish/meat to the ewedu for added flavor and protein.
Some prefer to add a little ground crayfish to the ewedu for an extra umami boost.