GBEGIRI AND AMALA

INGREDIENTS FOR GBEGIRI SOUP:

1 cups Beans (white or brown)

Onions (2 balls)

Pepper

Palm oil

Seasoning (Knorr cube, salt etc.)

Fish/meat

COOKING DIRECTIONS:

-Soak beans in water for 3-5 mins and peel to remove skin

-Boil peeled beans with enough water until soft

-Boil assorted meat/fish till tender with seasoning and salt.

-Blend cooked beans in a blender for a smooth pure and set aside

-Place a cooking pan on a medium heat, add palm oil and heat for about 3 mins (don’t bleach oil)

-Stir beans in palm oil

-Add water if needed to achieve desired thickness

-Add assorted meat/fish and pepper, stir.

-Reduce heat; leave to cook for about 10 mins

-Check in between to avoid soup from burning

INGREDIENTS FOR MAKING EWEDU SOUP:

Ewedu leaves

Ijabe (Traditional broom whisk) or blender

Potash

Locust beans

Water

Salt to taste

COOKING DIRECTION:

-Pluck the ewedu leaves from the stem

-Rinse the plucked leaves in clean water; Set Aside.

-In a small pot, add the water and potash and leave to heat up

-Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 mins

-Turn off the burner and mash with the broom. Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.

-Pour the ewedu back into the pot and turn the burner to the lowest.

-Add the salt, crayfish and locust beans.

-Leave it to simmer for 3-5 minus.

INGREDIENTS FOR MAKING AMALA (YAM FLOUR)

Yam flour

Water

Turning stick

COOKING DIRECTION:

-Heat water on fire to a boiling point then gradually add the yam flour to the water and stir simultaneously and quickly with the turning stick so it doesn’t form lumps

-Add little water to it, cover and cook on low heat for about 7mins

-Turn the Amala again

-Bring it down from the fire and turn until a smooth lump is formed.

Serve alongside Gbegiri and Ewedu. Enjoy....