I hope you enjoyed the jollof rice prepared yesterday.
That being said, I welcome you to day 14 of 2022 Blogmas titled The Love of Christ.
Today let’s prepare Nigerian delicious Amala and Gbegiri or preferably Amala and Abula ( Abula is Gbegiri plus ewedu).
Amala and Gbegiri are conventional Yoruba food eaten mostly in the Ibadan, Oyo, and Ogbomosho axis of Southwest Nigeria but due to their delicious and nutritional value, this food is now nationally and internationally accepted as the one that brings joy and satisfaction.
Before I went to describe how to prepare this delicious food, lemme confess that this food is my all-time favorite. Two, we have two varieties of Amala; laafun type ( made from cassava) and isu type (made from yam). I will be describing the preparation of the former.
Ingredients
1. Yam flour (yam type)
2. Bean (for making Gbegiri)
3. Ewedu
4. Stew.
5. Potash
6. Salt
7. Seasoning cubes
8. Locust bean
Preparations.
(A) Amala
(i) put desirable water on and let it boil.
(ii) while the water is still boiling, start adding yam flour and stir gently.
(iii) after that, reduce the heat while still stirring until you achieve a uniform texture.
A well-cooked Amala will give you a sticky brownish colour.
(B) Gbegiri.
(i) deshell your bean.
(ii). After deshelling, put the deshelled bean into the pot, and add water and a little potash. Then let it cook until the bean is soft.
Stir occasionally
(Note, do not cover to avoid overflowing)
(iii) when the bean is a soft, sieve. The sieved part that’s liquid is the Gbegiri.
You can discard the remnant from sieving.
(iv) put the liquid on the fire, then add palm oil, salt, and your seasoning cubes to taste.
A well-cooked Gbegiri will give you a yellowish colour.
If you are eating at this stage, enjoy your Amala and Gbegiri plus your stew of assorted meats but for maximum enjoyment, let’s make it Abula (literally, Abula in Yoruba means mixture).
(C) Ewedu
(i) detach jute mallow leaves from its stem.
(ii) after detaching, wash the leaves free from stone and sand.
(iii) put appropriate water plus the locust beans on the fire for 5 minutes.
(iv) put the washed leaves in the pot, thereafter add potash. Let it cook for 15 minutes.
A well-cooked ewedu will give you a greenish colour
Don’t cover.
(v) when it is soft, blend for 1 minute gently.
(vi) after blending, return to the fire, then add seasoning cubes and crayfish and let it cook for 5 minutes.
Now, you have your Ewedu.
Amala plus Gbegiri plus ewedu gives you the best enjoyment in the world.
Enjoy.
