Friday, 20 June 2014
How to prepare Amala with Abula soup
How to prepare Amala with Gbegiri and Ewedu and Soup(pepper sauce) ABULA
Amala with Abula is common and delicious meal usually eaten among the Yorubas, most especially in Ibadan. Amala is eaten with different types of soups but this soup mixture called Abula is quite different in presentation and taste.
1. Beans
2. Paml oil
3. Iru (locust beans)
4. Dried pepper or fresh pepper
5. Cray fish
6. Dried fish (optional)
7. Salt and Maggi
-Peel the beans like you do in moimoi or akara.
-Boil until it's mashy as in very very soft.
-Remove from fire and allow to cool. Pour your cooked beans into your blender and blend or use clean broom to mash the beans like that used for ewedu.
-Pour red oil on fire.
-Pour your bean paste into the oil and heat, add crayfish, maggi , salt, iru, dried fish(optional), dried pepper or blended fresh pepper.
-Heat for 5minutes. Gbegiri is ready to serve.
1. Ewedu
2. Potash(kaun)
3. Iru(locust beans)
4. Salt
5. Maggi
-Boil the ewedu leaves in a pot for about 15mins with potash to help in softening it.
-Add pinch of salt and maggi
-When it is soft, you can use the local broom to whisk it or you blend it with a blender
-Add Iru ( Locust bean)
-Put back on fire to heat for 1.5 Minutes. Ready to serve.
1. Meat(beef or chicken or fish) your choice
2. Tomatoes
3. Pepper(atarodo and tatase)
4. Onions
5. Vegetable oil or Paml oil
6. Ponmo(cow skin) optional
7. Salt and maggi
-Grind the tomatoes and the peppers together with onion.
-Pour the vegetable or palm oil into a pot already on fire and add the blended tomato mixture, allow to cook for at least 20 minutes. You may then add the boiled meat or chicken, but if you are using fish, you need not to pre cook it because of the tender nature of fish so that all the nutrient is not lost in the process of cooking.
-Allow to cook for about 20-30 minutes, stirring occasionally.
-Taste for salt and add seasoning. Ready to serve.
1. Yam flour (elubo)
2. Water
-Then add the boiled water you put aside and boil again for some minutes, when it is well boiled and cooked, put it down and stir continuously until it is smooth and thick paste and it blends together in a uniform texture.
- Serve with your abula and enjoy your meal. (To make Abula, Serve Ewedu + Soup/Sauce+ Gbegiri on Amala)
Amala with Abula is common and delicious meal usually eaten among the Yorubas, most especially in Ibadan. Amala is eaten with different types of soups but this soup mixture called Abula is quite different in presentation and taste.
Ingredients:
For Gbegiri:1. Beans
2. Paml oil
3. Iru (locust beans)
4. Dried pepper or fresh pepper
5. Cray fish
6. Dried fish (optional)
7. Salt and Maggi
Preparation:
-Soak your desired quantity of beans ( Vigna Unguiculata: Brown eyed Peas) in cold water (1 milk tins of beans is enough for four serve)-Peel the beans like you do in moimoi or akara.
-Boil until it's mashy as in very very soft.
-Remove from fire and allow to cool. Pour your cooked beans into your blender and blend or use clean broom to mash the beans like that used for ewedu.
-Pour red oil on fire.
-Pour your bean paste into the oil and heat, add crayfish, maggi , salt, iru, dried fish(optional), dried pepper or blended fresh pepper.
-Heat for 5minutes. Gbegiri is ready to serve.
Ingredients:
For Ewedu ( Corchorous Olitorius : Long fruited Vegetable)1. Ewedu
2. Potash(kaun)
3. Iru(locust beans)
4. Salt
5. Maggi
Preparation:
-Nicely pick just the leaves (no steam allowed) of the ewedu and wash properly with a lot of water to remove any sand left on it.-Boil the ewedu leaves in a pot for about 15mins with potash to help in softening it.
-Add pinch of salt and maggi
-When it is soft, you can use the local broom to whisk it or you blend it with a blender
-Add Iru ( Locust bean)
-Put back on fire to heat for 1.5 Minutes. Ready to serve.
Ingredients:
For Obe Ata Soup/Sauce:1. Meat(beef or chicken or fish) your choice
2. Tomatoes
3. Pepper(atarodo and tatase)
4. Onions
5. Vegetable oil or Paml oil
6. Ponmo(cow skin) optional
7. Salt and maggi
Preparations:
-Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one medium size bulb onion add to the meat, add some salt, seasoning and cook the meat until it is almost tender.-Grind the tomatoes and the peppers together with onion.
-Pour the vegetable or palm oil into a pot already on fire and add the blended tomato mixture, allow to cook for at least 20 minutes. You may then add the boiled meat or chicken, but if you are using fish, you need not to pre cook it because of the tender nature of fish so that all the nutrient is not lost in the process of cooking.
-Allow to cook for about 20-30 minutes, stirring occasionally.
-Taste for salt and add seasoning. Ready to serve.
Ingredients:
For amala(yam flour)1. Yam flour (elubo)
2. Water
Preparation:
-Put some water in a pot and allow to boil. when the water is 100 degree celcius boiled, put aside some of the boiled water, add yam flour adding a little at a time, make sure you are stirring at the same time with a laddle, bring it down and stir very well. It wouldn't be very smooth at this stage but make sure there are no lumps.-Then add the boiled water you put aside and boil again for some minutes, when it is well boiled and cooked, put it down and stir continuously until it is smooth and thick paste and it blends together in a uniform texture.
- Serve with your abula and enjoy your meal. (To make Abula, Serve Ewedu + Soup/Sauce+ Gbegiri on Amala)
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