Easiest Way to Love To Try At Home Ewedu and amala with buka stew

Easiest Way to Love To Try At Home Ewedu and amala with buka stew Delicious, fresh and tasty.
Ewedu and amala with buka stew. Amala is a swallow used to eat/could be served with a variety of soups such as ẹfọ, ilá, ewédú, ogbono or gbegiri. Amala is the signature swallow for Ewedu soup, this meal is unbelievably tasty. A combination of Ewedu soup and Amala gives a unique taste to this dish.
Many Nigerians will agree that this conventional is a especially savoury dish.
The combination of Ewedu, Gbegiri and stew paperwork a mouth watering slippery vegetable soup that aids the easy passage of Amala down your oesophagus.
Amala, Gebgiri and Ewedu of course, or simply Amala and Ewedu.
You can have Ewedu and amala with buka stew using 13 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Ewedu and amala with buka stew
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Prepare Handful of ewedu leaves.
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You need 1 teaspoon of crayfish.
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You need 1 teaspoon of potash.
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You need 8 of big Chilli pepper.
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Prepare 3 of cksp of amala(yam flour).
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It’s of Salt.
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Prepare 4 of knorr cube.
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You need 1/2 kg of Meat.
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Prepare 1/2 of pepper.
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You need 50 g of palmoil.
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Prepare 50 g of groundnut oil.
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You need of Scrotch bonnet.
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It’s 2 of big bulb onion.
To re enact the afternoon buka trips I made years ago, I pack a bowl of plain white rice and a side of fried plantain and boiled beans, topped generously with buka stew and meats for lunch during the week.
Amala is the soft, thick grey food in the picture.
It's eaten with stews, naturally with a specific vegetable soup, Ewedu soup (from iron rich mallow leaves).
My gran will be eating it with Ewedu soup and a fish tomato and pepper based stew.
Ewedu and amala with buka stew instructions
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Pluck the ewedu leaves from the stem rinse the plucked leaves in clean water and keep aside..
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Boil water in a pot and potash as is boiling add ewedu leaves and cook for about 8mins.allow to cool a little pour in a blender and blend..
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Pour in the ewedu back into the pot and turn the heat to the lowest.add salt,crayfish,locust beans.leave it to simmer for 3-5mins.is ready.
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Boil water in a pot,onces is boiled turn it off and gradually begin to add the amala..
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Stir with a wooden stick for a while and add little water and put back to cool on a low heat for 5mins..
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You can use a clean ginger to check if is too soft or too hard.if is too soft add more flour if is too hard add water..
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Stir well till is very smooth.is ready enjoy with ewedu..
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Wash and season meat with onion,Salt,Maggi boil till is tender..
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Roast the pepper,this helps to dry off the moisture and add a Smokey flavour to the byka stew..
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Retreat your oven to 200° pop the peppers in a roasting tray and roast for 30-40mins..
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Blend the peppers with onion,and 2 scotch bonnet to a smooth paste set aside..
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Pour same amount of palmoil and groundnut oil in a pan.add the boiled meat and fry till is brown.take meat out when is done..
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Place another pot on fire,take 2cksp of the oil used in frying meat.pour in the chopped onion.fry till is transluent..
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Add blended pepper mix in 3 knorr cubes.fry till the pepper mix loses its sourness and the oil starts to flow on top a little..
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Add the meat stock just 2cksp allow to boil for 5mins add the meat..
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Stir and let it cook for 10-15mins..
To me, it's kind of tasteless with a slightly bitter flavour.
Ewedu leaves are also known as Jute.
Ewedu is highly nutritious and has been proven to aid weight loss.
If you have not tried our properly seasoned ewedu with crayfish then you're missing a whole lot.
Ingredients: Jute,iru,edible potash,pepper base for the stew,crayfish,palm oil,seasoning.