Àmàlà also called èlùbọ́, a signature swallow for Ewedu soup. It is a native swallow peculiar to the Yoruba ethnic group of Southwestern Nigeria and other parts of Yoruba land.
It is made of yam, cassava flour, or unripe plantain flour. Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour.
The Àmàlà is a popular side dish served with ewédú and gbẹ̀gìrì (black-eyed beans soup), but is also served with a variety of other ọbè (soups), such as ẹ̀fọ́, ilá, and ogbono.
Ewedu soup is locally prepared by mashing it with a small bunch of broomsticks (ijabe) is used to crush the Ewedu leaves to liquid and forms a light slimy texture of the soup. You can also use your blender.
Ingredients making Àmàlà & Ewedu
- Yam/cassava/unripe plantain flour
- A handful of Ewedu leaves (Jute leaves/Corchorus)
- Tatashi pepper (chilli)
- Salt
- 2 teaspoon of grounded crayfish
- One teaspoon of Iru (fermented locust beans)
- Already made stew.
Procedures
We will begin with Àmàlà
Boil about 2 cups of water in a pot.
Slowly add the yam flour to the pot and stir firmly with a wooden stick, till it becomes smooth and firm.
Ewedu soup is usually prepared with edible potash (iru) and very few spices are added, you can still prepare Ewedu soup without potash. If you’re making Ewedu soup for babies or pregnant women, simply use a small amount of flavouring.
Pick the vegetable (ewedu) from the stalk and wash carefully to get rid of sand and dirt then till it liquidated.
Pour the blended Ewedu Leaves in a pot, add salt, pepper, crayfish, iru and other flavours.
Stir firmly for 2 – 3 Minutes and set aside.
Dish the amala and ewedu into a plate and add the stew on the ewedu.
Ewedu leaves are rich in beta carotene, iron, calcium, vitamin E and vitamin C. This meal is also rich in Carbohydrates, protein, low in saturated fats and starch.
