GBEGIRI AND EWEDU RECIPE

INGREDIENTS

Gbegiri soup ingredients 

• 150g Black Eyed or Brown Beans
• 1 small smoked Mackerel/Titus
• 1 tablespoon ground crayfish
• 1 big stock cube
• 1 cooking spoon palm oil
• Pepper and salt 
• Boiled or fried meat

Ewedu soup ingredients:

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

PROCEDURES

1. Gbegiri making:

•  Get brown beans for the gbegiri
• Now Soak the beans for 5-6 minute
• Peel the beans, ensure you sieve the shaft from the peeled beans.
• Blend the peeled beans to paste. 
• Pour into a pot, with lots of water to reduce thickness. 
• Pour palm oil and put a pinch of salt to taste. 
• Wait for it to simmer for 4-5mins
• Now pour in a plate.

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. Gbegiri soup making

• Now that we are done with the gbegiri, add the pepper,smoked fish, salt, pepper, crayfish, stock cube and palm oil in a cooking pot.
• Cover the pot and cook at medium heat for about 5 minutes or till the oil blends with the rest of the ingredients.
• This is when the oil changes from red to yellow.
• Stir from time to time so it does not burn.
• Now the gbegiri soup is done..

4. 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.

5. Serving:

• Now we can serve our delicious amala, gbegiri, gbegiri soup and ewedu in a plate.