Easiest Way to Spring at dinner Amala with Ewedu(ayayo) soup

Easiest Way to Spring at dinner Amala with Ewedu(ayayo) soup Delicious, fresh and tasty.

Amala with Ewedu(ayayo) soup. Amala and Ewedu soup will always be one of the most popular Nigerian dishes, not only among the Yoruba people but to the entire West African people at large. Ewedu soup is locally prepared by mashing it with a small bunch of broomsticks (ijabe) is used to crush the Ewedu leaves to liquid and forms a light slimy texture of the soup.. Amala and Ewedu soup is extremely popular in Western Nigeria.

However, it also has a very delicious taste if cooked in combination with unique products.

This Nigerian food made out of either cassava or yam flour.

The lady doubled the bag for extra protection so the soup wouldn't leak.

You can have Amala with Ewedu(ayayo) soup using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Amala with Ewedu(ayayo) soup

1. Prepare of Amala powder.

2. It’s of Potash.

3. It’s of Ewedu (ayayo).

4. You need of Palm oil.

5. Prepare of Kpomo.

6. You need of Fish.

7. You need of Meat.

8. It’s of Seasoning.

9. It’s of Stew base.

I had very fond memories of it so I decided to start making it.

I have seen the more traditional way of preparing the ewedu by people picking the leaves and pounding it with a broom and I also have the cheat way of doing it by buying the already frozen leaves and.

How to Prepare Amala, Gbegiri, Ewedu and Stew.

Many Nigerians will agree that this conventional is a especially savoury dish.

Amala with Ewedu(ayayo) soup step by step

1. For the soup: cook kpomo until it softens, cook meat and set aside, fry fish and shred it. Set all this aside.

2. For the amala: bring water to boil, lower the flame and mix the water with amala powder until it thickens, add few drops of water and cover it, allow to cook for about 5 minutes then off the flame and transfer the amala into cooler.

3. Soup: heat palm oil in a pot, add stew base and allow to cook until oil starts to appear, add the kpomo, the meat and the shredded fish, add seasoning and allow to cook for some minutes then off the flame..

4. For the ewedu soup: wash ewedu leaves and blend, bring water to boil then transfer the blended ewedu leaves to the boiling water and stir, add potash water and allow to cook for some minutes, off the flame and enjoy 😉.

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 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.

To me, it's kind of tasteless with a slightly bitter flavour.