HOW TO MAKE AMALA, GBEGIRI, EWEDU AND STEW

1. Amala:

Amala is a smooth, brown swallow made from yam flour (elubo). It's soft and slightly stretchy, making it the perfect companion to soups. How to Make:

• Bring water to a boil in a pot.

• Gradually stir in yam flour, ensuring there are no lumps.

• Stir continuously until it thickens to a smooth consistency.

2. Ewedu Soup:

Ewedu soup is made from jute leaves and is light, slimy, and flavorful. How to Make:

• Blend or whisk the jute leaves with a bit of water to a smooth consistency.

• Cook with a little water, ground crayfish, locust beans (iru), salt, and a pinch of potash (optional). Stir for a few minutes until done.

3. Gbegiri (Beans Soup):

This is a rich, creamy soup made from blended beans. How to Make:

• Cook peeled beans until soft.

• Blend or mash the beans until smooth.

• Cook with palm oil, ground crayfish, seasoning, and a bit of pepper. Stir until thick and creamy.

4. Stew:

The tomato-based stew ties everything together with a burst of flavor. How to Make:

• Blend tomatoes, peppers, and onions.

• Fry the mixture in oil with spices, salt, and meat stock. Add fried or boiled meat for added richness.                                                                                                                                                                                                                                                                                                                                                                                          A picture of Amala, Ewedu, Gbegiri and Stew