Amala and Ewedu Soup

How to Make Ewedu Soup:

1. Thoroughly wash the Ewedu leaves and remove and discard the tough stems.
2. Add the leaves and 2 cups of water to a medium-sized pot and bring to a boil. When the leaves are cooked, take them off the heat to cool a bit then use a mortar and pestle to pound the leaves along with the locust beans (iru).
3. Alternatively, you can add the cooked leaves and locust beans to a blender along with about 1/2 cup of the cooking water from the leaves and pulse-blitz to a smooth puree. Add the water gradually to make sure it's not too watery.
4. Transfer the Ewedu in a pan and add the crayfish, the boullion cube and salt to you liking. Mix everything well and heat it throughout then turn off the heat and let it sit for 3 minutes to steam, stirring occasionally. Do not overcook the mixture or the Ewedu will go brown.

How to Make Amala:

1. Add water to a medium pot and bring it to a rolling boil. Add the yam flour gradually, stirring continuously to break any lumps that might form.
2. Adjust the consistency with more flour (if too thin) or more water (if too thick).
3. Stir vigorously, cover with a lid and cook for 10 minutes until firm.
4. Let the Amala cool and form balls in your hands. Wrap them up in nylon wrap.
5. Serve the delicious Ewedu soup with Amala and enjoy!