Amala and Ewedu Soup
User Reviews
5
Amala and Ewedu Soup
Description
Amala and Ewedu Soup combines two components: a dough-like yam flour dough (amala) and a cooked, blended ewedu leaf soup. The ewedu leaves are washed and cooked briefly before being pounded or blended to achieve a smooth consistency. Locust beans and crayfish powder add umami and depth, while a bouillon cube and salt season the soup. The amala is prepared by gradually stirring yam flour into boiling water until it fully thickens to a soft, pliable dough.
The soup's silky texture and the firm yet tender amala create pleasing textural contrast. Proper cooking prevents the ewedu soup from browning, maintaining an appetizing green color. Served together, this dish highlights characteristic West African flavors and provides a warm, satisfying meal component.
This combination works well for those interested in traditional Nigerian cuisine and delivers a comforting, filling experience with distinct herbal and savory notes from the ewedu and locust beans.
Ingredients
- 1 big bunch ewedu leaves
- 2 cups water
- 1 tbsp locust beans (iru)
- 1 tbsp crayfish powder heaped
- 1 bouillon cube (1/2 maggi crayfish flavor)
- salt to taste
For amala:
- 2 cups yam flour
- 2 cups water
Instructions
How to Make Ewedu Soup:
- Thoroughly wash the Ewedu leaves and remove and discard the tough stems.
- 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).
- 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.
- 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:
- 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.
- Adjust the consistency with more flour (if too thin) or more water (if too thick).
- Stir vigorously, cover with a lid and cook for 10 minutes until firm.
- Let the Amala cool and form balls in your hands. Wrap them up in nylon wrap.
- Serve the delicious Ewedu soup with Amala and enjoy!
Notes
User Reviews
Overall Rating
5
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