Amala and Ewedu (Yam flour and Jute leaves soup)

Amala and Ewedu is a popular Nigerian dish that originates from the western part of the country. The dish is made up of two main components: Amala, which is a dough-like food made from yam flour, and Ewedu, which is a slimy vegetable soup made from jute leaves. 

Amala and Ewedu is a traditional staple Yoruba dish that has been enjoyed for generations. The dish is highly nutritious as it contains a combination of carbohydrates, protein, and vitamins that are beneficial for the body. Amala is made from yam flour, which is a rich source of carbohydrates. It provides energy to the body and helps to keep you full for longer. Ewedu, on the other hand, is made from jute leaves, which are high in vitamins and minerals such as iron, calcium, and vitamin C. The slimy texture of the soup helps to lubricate the digestive system and aids in the absorption of nutrients.

Here’s how to prepare Amala and Ewedu:

Ingredients for Amala:

• Yam flour
• Water

Preparation

1. Bring water to a boil in a pot.
2. Add the yam flour to the pot and stir continuously with a wooden spoon until a dough is formed.
3. Reduce the heat to low and cover the pot. Allow the dough to cook for 5-10 minutes.
4. Use a wooden spoon to mix and knead the dough until it becomes smooth and consistent.
5. Serve the Amala hot with the Ewedu soup.

Ingredients for Ewedu Soup:

• 2-3 cups of Ewedu (jute leaves), washed and chopped
• 1-2 cups of water
• 1 teaspoon of locust beans (iru)
• 1 teaspoon of ground crayfish
• Salt and other seasonings to taste
• Pepper, chopped (optional)
• Onion, chopped (optional)

Preparation 

1. Place the chopped Ewedu leaves in a pot and add water.
2. Bring the water to a boil and allow the Ewedu to cook for 10-15 minutes.
3. Use a wooden spoon to mash the Ewedu until it becomes slimy and smooth.
4. Add the locust beans, ground crayfish, salt, and other seasonings to taste.
5. Add the chopped pepper and onion to the pot (optional).
6. Allow the soup to simmer for an additional 5-10 minutes.
7. Serve the Ewedu soup hot with the Amala.