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Cooking Tips

How to Prepare Amala with Ewedu and gbegiri (Abula)

Amala with ewedu and gbegiri is a delicious and nutritious delicacy eaten mostly by the yoruba ethnic group of Nigeria. Amala has found its way to other parts of Nigeria and Africa and its popularity is increasing by the day.Information Guide Nigeria 

Amala is made out of flour (elubo in Yoruba), there are different kinds of amala depending on what is used to make the flour. The most popular ones are elubo isu (yam flour) and elubo lafun (cassava flour).

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The process of making yam flour is different from cassava flour. You don’t really need to know how as elubo is readily available in the market. You can buy the processed one (I.e. powdered form) or the unprocessed one which you will have to take to the mill for processing. Whichever one you buy, it is advisable to sift out the grits and lumps before usage.Prepare Amala with Ewedu and gbegiri

  • Amala can be eaten alongside soups such as gbegiri, ewedu,
  • okro, egusi and so on. Amala is easy to digest as it is a light meal.
  • Many a time, people find making amala a little tricky as it forms
  • lumps easily if not properly handled. I will be teaching you how to make lump-free amala.

Read Also: How to Prepare Ojojo (Yam fritters) in Nigeria

Amala with Ewedu and gbegiri Recipes

4 cups of water

500 grams Elubo

How to prepare Amala

  1. Place a pot on fire
  2. Pour water into the pot and allow to boil.
  3. When the water begins to boil bring it down from the

fire and gradually begin to add the yam flour or cassava flour. Do not add the flour to the water while still on the fire unless you have been doing it before so as to avoid lumps.

  1. Start to turn the flour with a wooden stick (called omorogun) very quickly so as to prevent lumps from forming. Turn until it is smooth.
  1. If it is hard, add a little water. If it is too soft, add more flour. And turn until it is smooth.
  2. Add little water and place it back on the fire to cook on low heat for about 5 minutes. Turn every now and then to ensure even cooking. If you are using elubo lafun there is no need for this.How to Prepare Ojojo (Yam fritters) in Nigeria
  1. Bring it down from the fire and keep turning until it is smooth.

Amala is ready. Pack into nylon wraps and put into food flask to keep hot.

Now we move on to gbegiri.

Gbegiri is a soup that is made out of beans it is a Yoruba soup. Gbegiri is delicious on its own but if you add something drawy such as ewedu it becomes even more delicious.

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Gbegiri with added Ewedu Soup goes well with

Beef stew, goat stew (especially goat stew) Chicken Stew, fish stew also goes down well with gbegiri.How To Check Jamb Result By Registration Number\

Read Also: How to cook egusi soup boiling method

Ingredients for Gbegiri Soup

1 cup Black Eyed or Brown Beans

¹/2 teaspoon potash (optional)

1 tablespoon ground crayfish

1 cube of seasoning

1 cooking spoon of palm oil

1 medium size onion

Pepper (to taste)

salt (to taste)

How to prepare Gbegiri Soup

  1. Soak the beans in water and peel.
  2. Wash to remove all the bean coats.
  3. Soak in water for about 3 hours.
  4. Place a pot on the fire and pour in 2 cups of water.
  5. Pour the peeled and soaked beans into the water once it begins to boil. Add the pottash at this stage and cook on medium heat.
  6. Chop the onion and pour half of it into the soup.
  7. Continue cooking the beans and stir continuously to avoid spillage and burning. There is no spillage if you are not using pottash. But the pottash adds a special flavour to the soup thats why I always use it.Npower Recruitment
  8. When the beans is super soft, it will literally dissolve in the water when you use a spoon to mash it. This takes about 45 minutes to 1 hour depending on the heat level and also if potash is added. As you cook the water level decreases so you will need to

add more water from time to time but make sure that the water is always at the same level as the beans. This is done so as to ensure that you have just the right amount of water in the soup when the beans is done.JAMB Form

  1. When the beans is well done and soft, blend it in a blender.

Please note that it is not advisable to blend hot food in blenders with

plastic jugs. So if you are using a blender with plastic jug allow it to cool. You can use the waiting time to prepare your ewedu.

Alternatively, you can use a traditional Yoruba broom (called ijabe) to beat the soup until smooth then pour it into a sieve to remove particles that don’t get blended.

  1. Pour the beans into a pot and set back on the fire, add the remaining onion, pepper, crayfish, seasoning cube, salt, and palm oil. Stir to mix well.
  1. Allow to cook on low heat for about 5 minutes or until the oil blends with the rest of the ingredients. This is when the oil changes from red to yellow.
  1. Stir from time to time to prevent from getting burnt.

Please note that gbegiri thickens as it gets cold so you wont want to make it too thick. Gbegiri Soup is ready.WAEC Result

Read Also: List of recipes for the chicken sauce and how to prepare

Ewedu Soup Recipes

Ewedu soup happens to be one of the most popular Nigerian soups, particularly among the Yoruba people. Ewedu leaves are also known as (corchorus, Jute or Molokhia leaves). Ewedu is highly nutritious and has been proven to aid weight loss. Ewedu soup is very easy to prepare especially now that we dont need to work our arms tirelessly to puree Ewedu soup with an Ewedu broom (Ijabe). There is now an easier way of blending with a hand blender or jug blender, this purees the leaves even better than using the popular broom.JAMB Result


I Big Bunch of fresh green Ewedu leaves

2 Cups of Water

¹/² teaspoon potash (optional)

2 Tablespoon Locust Beans (Iru: I prefer the softer one called iru pete but iru woro is good as well)

1 Heaped tablespoon Ground Crayfish

1 seasoning cube

Salt to taste

Read Also: How To Prepare Banga Soup In Nigeria

How to Prepare Ewedu Soup

  1. Pick your Ewedu leaves, make sure you don’t

pick the stalk and stem along with it. Also watch out for weeds.

  1. Place a pot on the fire and bring the water to boil add the locust bean into it.
  2. Wash ewedu leaves thoroughly to remove all dirt.
  3. Once the water starts to boil put your pottash if you are using it then add the ewedu leaves and stir
  4. Cook until it’s soft usually takes 10-20 minutes.
  5. Remove from fire and blend by pulsing a few times until it’s pureed. Not super smooth though.
  6. Pour back into the pot and place on the fire.
  7. Add the crayfish, seasoning, and salt. Allow to cook on low heat for 3 minutes.

Read Also: How To Prepare Edikang Ikong Soup With Beef

Ewedu is ready.

Serve your amala with Gbegiri and Ewedu Soup. Serve with the stew you already prepared and enjoy your meal.

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