Amala and Ewedu

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving