AMALA AND EWEDU RECIPE

  INGREDIENTS 

Amala ingredient:

• Elubo-Amala flour 
• Water
• Hand mixer or whisk 

Ewedu ingredient

• Ewedu leaf( corchorus olitorius)
• Ijabe or blender 
• Powdered potash 
• Salt 
• Maggie 
• Locust beans 

Stew ingredient

• 2 large red bell peppers (Tatashe)
• 2 large green bell peppers (green tatashe)
• 1 large red onion (chopped)
• 3 large tomatoes
• 2 scotch Bonnet peppers (Ata Rodo) 
• 1/2 small red onion (chopped)
• Meat (goat meat, ponmo, shaki (tripe), panla (dried cod) and any other choice of meat)- Pre-cooked
• 4 Boiled eggs (optional)
• 1 cup palm oil
• 3 cubes Knorr or maggi
• Salt to taste
  

PROCEDURES

1. Amala making

• Pour the quantity of water you want to use in a pot and heat to a boiling point 
• Once the water is boiled, turn out the fire and gradually begin to add the yam flour.
•  Ensure you do not add the yam flour to the water while still on the fire, that way it does not form lumps. 
• Turn the yam flour with a wooden stick or a whisk for a while, add little water and put it back on the fire to cook on low heat for about 5 minutes so as to make it cook properly.
•  You can use one of your clean fingers to feel it while still on fire to be sure it is neither too soft nor too hard. If it is too soft you can add more Yam flour, and if too hard add some hot water. 
• Stir well until it is very smooth .
•  Once your Amala is prepared and ready, you can now serve it. 

2. Ewedu making:

•  Pluck the ewedu leaves from the stem.
•  Rinse the plucked leaves in clean water. 
• In a small pot, add the water and potash and leave to heat up. 
• Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 minutes.
•  Turn off the burner and mash with the broom. 
• Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.
• Pour the ewedu back into the pot and turn the burner to the lowest. 
• Add the salt, maggi and locust beans. 
• Leave it to simmer for 3-5 minutes.
• Remove from fire to cool. 

3. Stew making:

• Combine all the peppers in a blender or food processor, puree to a fine paste. 
• Pour the pureed mixture into a medium pot, set on high heat.
• Now Cook for 20mins to remove excess water.
• Set a large pot on medium heat, add in half of the  palm oil , bleach for about 2-5 minutes, add in the chopped onions and fry until dark. Remove and discard the onions.
• Add in the parboiled pureed mixture, ½ – 1  cup water (depending on how thick you like your stew), Knorr cubes  and salt. Simmer for 15 minutes
• Reduce the heat to below medium, add in the precooked meat. 
•   Taste and adjust for seasoning.
• Cover and simmer for another 10 minutes. Add in the left over palm oil
• Cover and simmer for another 5 minutes. The stew is ready to serve when oil floats to the top

4. Serving:

• Now we can serve our Amala, Ewedu and stew in a plate.