Gbegiri and Amala.Ingredients for Gbegiri Soup:1 cups Beans (white or brown)Onions (2 balls)PepperPalm oilSeasoning (Knorr cube, salt, etc.)Fish/meat cooking.
Soak beans in water for 3-5 mins and peel to remove skin-Boil peeled beans with enough water until soft-Boil assorted meat/fish till tender with seasoning and salt.-Blend cooked beans in a blender for a smooth pure and set aside-Place a cooking pan on medium heat, add palm oil and heat for about 3 mins (don’t bleach oil)-Stir beans in palm oil-Add water if needed to achieve desired thickness-Add assorted meat/fish and pepper, stir.-
Reduce heat; leave to cook for about 10 mins-Check in between to avoid soup from burning ingredients for making Ewedu Soup:Ewedu leavesIjabe (Traditional broom whisk) or blenderPotashLocust beansWaterSalt to taste cooking direction:-Pluck the ewedu leaves from the stem-Rinse the plucked leaves in clean water; Set Aside.-In a small pot, add the water and potash and leave to heat up-
Once the water starts to boil, add the ewedu leaves and leave to cook for about 7 mins-Turn off the burner and mash with the broom. Alternatively, if you don’t have the broom, leave the boiled ewedu to cool a little then pour it into a blender and blend.-Pour the ewedu back into the pot and turn the burner to the lowest.-Add the salt, crayfish and locust beans.-Leave it to simmer for 3-5 minus.Ingredients for making Amala (Yam Flour)
Yam flourWaterTurning stick cooking direction:-Heat water on the fire to a boiling point then gradually add the yam flour to the water and stir simultaneously and quickly with the turning stick so it doesn’t form lumps-Add little water to it, cover, and cook on low heat for about 7mins-Turn the Amala again-Bring it down from the fire and turn until a smooth lump is formed. Serve alongside Gbegiri and Ewedu. Enjoy…