5 from 18 votes
Amala and Ewedu Soup
Amala and Ewedu Soup pairs yam flour dough with a smooth, leafy green soup seasoned with locust beans, crayfish, and bouillon. The soup is carefully pureed to a silky texture without overcooking, preserving its color and flavor. This traditional Nigerian combination offers a hearty, earthy dish with balanced seasoning ideal for a filling meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Soup
Cuisine:
Nigerian
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.
Cup of Yum
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!