1. Introduction
2. Ingredients
o 2.1 Yam Flour (Elubo)
o 2.2 Beans
o 2.3 Ewedu Vegetable
o 2.4 Peppers and Tomatoes
o 2.5 Palm Oil and Seasonings
i) 2.6 Protein (Beef, Fish, Snails.)
3. Step-by-Step Preparation
o 3.1 Preparing Gbegiri
o 3.2 Preparing Ewedu
o 3.3 Preparing the Stew
o 3.4 Preparing Amala
4. Serving the Dish
5. Importance of Amala, Gbegiri and Ewedu In Our Culture
6. Nutritional Benefits Of The Dish
7. Tips for Perfecting the Dish
8. Conclusion
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1. Introduction
How to cook Amala, Gbegiri, Ewedu and Stew
Nigerians are huge fans of Amala, Gbegiri (made from peeled beans), Ewedu and Stew— This food forms a naija dream team especially for the Yoruba people in South West Nigeria. Just wonderful to have taste, textures melding together for that unforgettable dining experience.
The Amala; a dough made from yam flour is soft and starchy and it goes perfectly well with the Gbegiri (a traditional soup that involves peeling beans, cooking till tender then pureeing) which kind of looks like our Ghanaian Bongole or light ewedu -vegetable based soup also indigenous to Nigeria- on steroids. served simply with rich Nigerian stew! Every element adds their own touch, making for a decadent and filling plate. Generally this classic dish is preferred during special events or events of such kind and it’s equally served in nearly every home,or restaurant.
Today, let’s look into the most essential aspect of it all – how can you kinema at home In this simple and comprehensive guide coming up next we will take a deep dive in every element that constitute this dish from choosing ingredients to learning cooking methods which guarantees your kitchen kinema recreation.SUCCESS!
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2. Ingredients on how to cook Amala, Gbegiri, Ewedu and Stew
There are many different ingredients needed to make the dish, each enhancing its flavor and texture. List Of Basic Ingredients Required To Make Amala, Gbegiri And Ewedu With Stew
2.1 Yam Flour (Elubo)
• 300g or 4-6 cups Yam Flour (Elubo): Need to make amala. Yam flour is also found aplenty in Nigerian markets where it has been sun-dried and ground.
2.2 Beans
• Beans (100g): This is used during the process of preparing Gbegiri. This is traditionally made using Black eyed peas or brown beans.
2.3 Ewedu Vegetable
• 400g of Ewedu (Jute) Leaves: These green leafy vegetables form the mucilaginous soup called ewedu. They can be fresh or frozen.
2.4 Peppers and Tomatoes
• 8 or more Red Peppers
10 Small Red Chili Peppers : add heat and spice to the stew.
7 or more Fresh Tomatoes: The tomatoes, create the base of this stew, and help tame the heat from the peppers.
2.5 Palm Oil and Seasonings
• 1 bottle Palm Oil: Adds nice red colour plus that unique flavour to the dish super fine • Juice of whole Lemon Orache ingredient.djangoproject.exception_rece…
• 20g Locust Beans (Iru): Very umami and becomes the star of Ewedu.
• 1/4 oz Potassium Salt (Kanwu): makes beans, ewedu and gbegiri draw.
• Maggi/knorr and also salt: Main seasonings are magig cubes, curry powder thyme, some people use this beef cube in their jollof rice to enhance the flavor it is not a must.
2.6 Protein (Beef, fish, Snails)
• 450g of Beef or Fish: Lean cuts like shank or brisket for the stew. Catfish or mackerel can also be used in this dish.
• 200g Snails –Nigerian cuisine loves snail and adding it adds texture to the dish.
• 50g Crayfish: This gives the stew a wonderful maritime flavour.
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3. Step-by-Step Preparation
We will take you through how to prepare Amala, Gbegiri and Ewedu with Stew in this section. There are a series of parts to this dish that need attention but once understood the payoff wins over all.
3.1 How to cook Gbegiri (Creamy Bean Soup)
Soaking and Peeling the Beans Step 1
• SOAK THE BEANS: Start off by soaking 100g beans in water for about thirty minutes. Beans are soaked in order to soften them and allow for easy peeling of their skin.
• Remove the Skins of Beans: Put your hands into soaked beans to get off most skins from brownish skin. Or you can go the faster route, which is a few pulses in your blender to release the skins from around each bean.
Step 2: Cooking the Beans
• Cook the Beans: Peel your beans and place them in a pot, then cover with water. Ingredients: A few sprinkles of potassium salt (Kanwu) for tenderizing the beans as it cooks.
• Done: Allow the beans to continue simmering until they are soft and tender, this may take anywhere from 30-45 minutes.
Step 3: Mashing the Beans
• Crush the Beans: When beans are well-cooked, add 1½ cooking spoons of palm oil into pot alongside a little pepper and salt with seasoning cube (maggi), then mash the cooked beans. Smash the beans until a smooth paste is formed. Add a spoon of water and mix again… till the desired consistency.
When done mashing, your Gbegiri is ready. Put it aside and prep the other ingredients for your meal.
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3.2 Method For Preparing Ewedu (Sl)
Crushed Ewedu Leaves
• Rinse the Ewedu leaves thoroughly • Chop and Blend the ewedu with onions Add little of water and make a smooth paste Chopp them very finely.
Step 2: Cooking the Ewedu
* Boil a Small Pot of Water: Place some potassium salt (Kanwu) in a pot of water. This will also serve to tenderize the Ewedu leaves, and help you achieve that beautiful draw soup texture.
o Add the Blended Ewedu: Pour in your blended ewedu, remember to stir continuously.
-Tastes: Include Locust beans (Iru), Crayfish, and a pinch of salt Stir well and let cook for 5 to 7 minutes. When it starts to draw (be slippery), the Ewedu is ready.
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3 How To Make Nigerian Stew (Tomato and Pepper Based Stewed)
How to Blend the Pepper mix, Step 1
Puree the peppers & Tomatoes: In a high speed blender, blend the red peppers, small chilli pepper coperscoves garlic cloves fresh tomatoes and some onions until creamy smooth. This will form the base layer of your stew.
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Step 2: Frying the Palm Oil
• Stir it with 1-2 cooking spoons of palm oil in a large pot and heat the pan over medium/low to low heat. Just be sure to not overheat the oil or your brussels could end up tasting burnt
• Onions: Cut the onions into slices and add them to the oil. Cook the onions over high heat while stirring for 2-3 mins or until transparent.
Step 3: Cooking the Stew
– Start by adding the blended pepper mix: Put your ground dry chili peppers and wet fresh tomato, pepper into hot oil. Stir properly and, add your condiments ( curry, thyme. salt), Maggi cubes to taste as well Cook the mix for 10-12 minutes so that raw pepper taste is gone.
• Taste Adjust: If the stew is still too spicy or tastes like a raw pepper, cook for another 10 minutes.
Step 4: Add the Meats • Assorted Meats and Fish: When the stew is finally cooked, add your boiled and seasoned beef, fish, snails, and any other protein of your choice. Mix everything and allow it to cook for an extra 5-7 minutes until everything is well-combined with the stew. 3,4 Preparing the Amala Step 1. Boil some water. Open a separate pot and boil a reasonable amount of water until it starts rolling. The water amount used is dependent on how much yam flour one intends to cook. Step 2. Add some yam flour. Make a careful sprinkle of about 300g or four to six cups of yam flour, also known as Elubo, into the boiling water. Use a wooden spoon to stir continuously when adding the flour to ensure it does not lump together. Keep stirring until the content becomes solid and mixes well. Step 3. Steam the Amala. Once the flour is well mixed with the water and the texture is solid and well mixed, add a little more water into the paste. Use a cover and allow it to steam for about five minutes. After steaming, stir the content again to balance the texture with a complex and soft paste texture. 4. Serve For serving this meal, start with the widowed Amala and pour on top Gbegiri. Leave the Ewedu stew on top of the Amala and Gbegiri, spread a decent amount of the richly seasoned stew on the dish. Top with the assorted meats, fish, and snails. This meal is best paired with a chilled drink in the company of family and friends. 5 Cultural significance of Amala, Gbegiri, and Ewedu
In Nigeria, Ewedu soup a lot is deep connected to the culture of Nigerians most especially in Yoruba land. It is generally offered in considerable events like marriages, family gatherings and festivals. For most people, Amala is a comfort food and the distinctive Gbegiri – Ewedu blend behind it has remained an all-time favorite for its nourishing properties.
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6. Edible Benefits of the Dish
Every element in this dish is packed with their own nutritional value,
Amala (Yam Flour) Carbohydrates – Amala is a good energy provider and easiest to digest 4
Gbegiri (Beans): Beans is an excellent protein food and it also contains fiber that keeps digestion in place, plus the muscle fibresaid repair.
• Ewedu (Jute Leaves): The ewedu is a rich source of Vitamins A and C, iron as well as antioxidants which support the immune system to function at optimum levels and help in enhancing general health.
• Tomato and Pepper-Based Stew: These stew is the best way to enjoy a combination of vitamins, especially vitamin C. It adds that x variable into your meal egregiously.
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7. Tips for Perfecting the Dish
• Texture: Gbegiri is a smooth, mostly liquidy paste which makes it unique. Make sure you boil the beans all the way down and blend completely till until very fine to achieve your desired texture
• Ewedu Click here to see the proper way of cooking Ewedu…It should be slimmy You want to be stirring it the whole time, so you eventually get this texture.
Balancing the Stew: Adjust the pepper to taste, and simmer until any raw flavors are gone. •
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8. Conclusion
Amala with Gbegiri, Ewedu and Stew [ Yoruba Meal ] into a flavourful dish that embodies the Yoruba cuisine. But, this dish is no simple meal; here we have a utilisation of culture, tradition and certainly taste from west Africa – Nigeria. This delicious indulgence can be made right in your own home with quality ingredients and a little time spent preparing it to share with family or friends. To order this ingredients click here