Abula

Amala, nigerian stew, gbegiri and ewdu in a bowl.

5 from 1 vote

Discover the rich flavors of Nigerian Abula, a comforting dish consisting of amala, ewedu, gbegiri, and spicy obe ata. Serve as a hearty, traditional dinner.

Prep Time5

Cook Time1

Total Time1 5

Course: Dinner

Cuisine: African, Nigerian, West African

Servings: people

Calories: 331kcal

Author: Jen Sim

Equipment

Pot
Blender

Ingredients

Abula

Amala

2 cups Yam Flour sifted
4 cups of Water
½ cup of extra hot water

Ewedu

1 cup of fresh ewedu leaves
1 tablespoon Locust bean/iru
2 tablespoons Ground crayfish
1 cube Knorr cube
Salt to taste

Gbegiri

2 cups Black eyed or Brown Beans
¼ cup Palm Oil
1 Tablespoon Crayfish Powder
1 Tablespoon Locust Beans Iru
2 Tablespoons Ground Dried pepper Atagungun
1 Knorr Cube
Salt to Taste

Instructions

Amala

Bring water to a boil in a pot or kettle, then pour four cups of boiling water into the pot.
Add yam flour, reduce the heat, and then gradually add it to the pot while stirring quickly until it thickens and is thoroughly mixed.
Pour in the reserved cup of water, cover the pot, and let it simmer for 1–2 minutes.
Finally, stir vigorously until the amala is smooth, fluffy and lump-free.

Ewedu

Remove the leaves from the stalk.
Wash the leaves 3 times to remove dirt.
Add the leaves to a blender and blend with one tablespoon of water or more.
Pour the mixture into a pot. Add the iru, ground crayfish, Maggi and salt to taste. Cook for 7-12 minutes mixing from time to time.

Gbegiri

Boil peeled beans in water to cover for 20-30 minutes or until they are tender. You can use a stovetop pot or an electric pressure cooker.
Let the beans cool, then add them to the blender. Blend it until it forms a smooth purée.
Strain the mixture through a sieve to remove any lumps into a large, smooth bowl. Set aside the silky smooth beans.
Heat palm oil in a large pan for 2-3 minutes.
Pour in the bean purée. Add some water to loosen the consistency if it is too thick.
Add ground crayfish, iru, stock cube, dried pepper, and salt to taste. Stir and cook for 5 minutes on low to medium heat.
Simmer for an additional 3 minutes.
Finally, enjoy this vibrant abula and serve with gbegiri, amala, ewedu and obe ata.

Notes

Sieve: When preparing gbegiri, it's essential to sieve the cooked beans to eliminate lumps and achieve a silky, smooth consistency.
Blend: For the best texture, blend the beans thoroughly until completely smooth. This step is crucial for creating the rich, velvety quality that defines gbegiri.
Obe Ata: Gbegiri is traditionally served with a hearty Nigerian tomato stew known as obe ata, which is loaded with assorted meats such as chicken, ponmo (cow skin), shaki (tripe), and beef.

Nutrition