Ewedu soup and Amala

 

   Amala and ewedu soup is a perfect and common delicacy known home and abroad. It is the perfect match to ewedu soup. 

   Amala and ewedu are commonly made and served at home, parties, and also at the restaurant. It is popularly consumed by the Yoruba tribe, with gbegiri.

Let alone, let's discuss about ewedu soup

   Ewedu Soup

 Ewedu soup is made using Jute leaves, a very highly nutritious green leaf. It has a slimy texture (mucilaginous) similar to okro soup. It is served with stew and Amala.

   INGREDIENTS

. Jute leaves

. 1 tsp Grounded crayfish

. 1 tsp locust beans

. A handful of Egusi

. Potash (Akaun)

. Maggi

. Salt

. Ijabe

   INSTRUCTIONS

. Remove the jute leaves from it's stem. Put a small amount of water, add a bit of potash boil. Jute leaves should be a bit much than the water. Boil to heat. Rinse jute leaves into the water, and cook till very soft.

. Take away from the cooker, and begin to match with cooking broom (ijabe) . Match all through till it looks smooth. Place back on the cooker on a low heat, add the grounded crayfish, locust beans, and also sprinkle a handful of Egusi. Put a seasoning cube, and a bit of salt. Mix together, and cook for 2minutes. 

. Ewedu is ready.

   AMALA

 Amala is a Nigerian local food, which is known most especially in the western part of the country. It is made up of yam flour, cassava flour, or Plantain.

Yam flour most especially, is being cut, peeled, washed, dried in the sun, and grounded to give Amala flour. Amala is simple and easy to make. It doesn't consume too much of time. It's so quick.

   INGREDIENTS

. 4 cup water.

. 3 cups Amala flour

. Turning stick

. Igbako

   INSTRUCTIONS

. Boil the 4 cups of water to 100°©. Take out 1 cup and carry the pot away from the cooker. Gently pour all the Amala flour inside the water, then begin to turn. Make sure the Amala is coated with the water. Continue turning for 2 minutes.

. After 2minutes, add the remaining hot water to the surface of the Amala. Give space in between, for the water to circulate round, and in the Amala. Cook for another 3minutes, on medium heat. 

. Time up...... Begin to turn till it looks lumpy and smooth. 

. Amala is ready. Serve with stew