Ibadan
Amala and ewedu
Dark yam flour swallow with slippery jute leaf soup. Ibadan's beloved buka plate.
40 minTime
8 gProtein each
mediumSpice
Make it your way
Grandma's wayYam flour amala with jute leaf soup, iru and crayfish.
The original299kcalsame
8 gproteinsame
5 gfibresame
40minutessame
Classic amala and ewedu.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Boil the jute leaves in a little water with the pinch of potash for 5 minutes.
- 2Blend briefly or whisk with a broom whisk until finely mashed, then add iru, crayfish and salt and simmer 3 minutes.
- 3Bring 3 cups water to the boil, take off the heat and add the yam flour all at once, stirring hard.
- 4Return to low heat, stir vigorously, add a splash of water, cover 3 minutes, then stir again until smooth.
Serve it like this
Serve the amala in a smooth mound with ewedu poured alongside, plus stew and meat if you like. Eat with your fingers.
