Amala and Ewedu: An all time Yoruba Favourite

If you ask almost any Yorùbá person about their favourite meal, many will smile and proudly say:
“Àmàlà àti Ewédú àti Gbegiri” — commonly known as Abula when served together.

This hearty combination is more than just food — it is an identity, a symbol of home, comfort, and cultural pride, especially in Ibadan, Oyo, and Osogbo.

Ingredients

For Àmàlà (Yam Swallow):

• Yam flour (Elubo) or plantain flour

• Water

For Ewédú Soup (Jute Leaf Soup):

• Fresh jute leaves (ewédú)

• A small pinch of potash (optional, for tenderness)

• Ground crayfish (optional)

• Locust beans (iru)

• Salt

For Gbegiri Soup (Bean Soup):

• Peeled brown beans or black-eyed peas

• Palm oil

• Ground crayfish

• Pepper (scotch bonnet)

• Seasoning cubes and salt

For the Stew (Topping):

• Blended tomatoes, peppers, and onions

• Palm oil or vegetable oil

• Fried assorted meat or fish

• Seasoning cubes and salt

Preparation Steps

1. Àmàlà

• Bring water to a boil in a pot.

• Gradually add the yam flour (elubo) while stirring continuously with a wooden spatula (omorogun).

• Stir vigorously until the mixture becomes smooth, stretchy, and lump-free.

• Cover for a few minutes, stir again, and set aside.

2. Ewédú Soup

• Wash the jute leaves thoroughly.

• Boil with a little water and a pinch of potash for 5–7 minutes until soft.

• Blend or whisk the leaves until smooth (traditionally using an ijabe broom whisk).

• Add ground crayfish, locust beans (iru), and salt.

• Simmer briefly and set aside.

3. Gbegiri Soup

• Boil the peeled beans until very soft.

• Mash or blend into a smooth paste.

• Return to the pot, add palm oil, ground crayfish, pepper, and salt.

• Simmer on low heat until it thickens into a creamy, delicious soup.

4. Stew

• Fry blended tomatoes, peppers, and onions in palm oil.

• Add fried meat or fish and seasoning.

• Cook until well-fried and fragrant.

How to Serve

• Scoop a generous portion of hot Àmàlà onto a plate.

• Pour Gbegiri (bean soup) first as the base.

• Add Ewédú soup on top.

• Finish with a spoonful of spicy tomato stew and pieces of assorted meat or fish.

Best enjoyed with a cold drink or a calabash of palm wine