Abula & Amala -Telling the African Food Story

Olabisi Adesina is a Babcock University, Ogun State, Nigeria Mass Communication student.

She is from Ibadan, the Oyo State capital, popularly known as the ancient city of South Western Nigeria.

While telling the Nigerian and African food story to a global audience, I decided to tell the story of this well-known southwestern Nigerian swallow and soup [

This is a combination of two tasty soups, Ewedu and Gbegiri].

In doing this, I decided to engage Bisi, to tell me the unique food story of her state of origin. She did not waste time, she just blurted out -Abula and Amala.

Trust me, as an inquisitive foodie, and adventurous culinary coach who seeks to make an impact through food and nutrition, I sat down to have an interaction with her.

Well, I have decided that running this culinary DIY Academy [Gourmet Guide234] and telling the food story of Nigeria and Africa will be my unique selling point.

Back to our unique delicacy, I quickly urged Bisi to put paper to pen and teach us how to relish the delicacy. This is what she put together…

Abula

The culinary story of Abula is a combination of Gbegiri, Ewedu, and stew, made with assorted meats and offals like shaki, bokoto, fuku, edo, pomo, and beef) or fish. It is typically eaten with Amala but can be relished with other swallows.

Ewedu Soup

Ewedu soup is made from jute leaves. This is a very well-known soup amongst the Yoruba. This soup takes about 10 minutes to prepare and it is often served with the Amala, Lafun or the likes of Iyan, Fufu, or Semo. This soup is particularly popular as part of Abula, which includes Gbegiri and Ewedu.

Steps to Prepare Ewedu Soup:

1. Remove the ewedu leaves from the stem.

2. Rinse and chop the ewedu leaves.

3. Boil water and add a small quantity of bicarbonate of soda (kaun).

4. Add the ewedu leaves [you can blend the leaves and pour them into the pot for cooking. Or

5. Use an ewedu broom (ijabe) to whisk the mixture.

6. Add iru (fermented locust beans), salt, and seasoning to taste.

7. Optionally, you can add ground melon seeds (egusi).

Another Method:

1. Cook the ewedu leaves.

2. Blend the cooked leaves with iru.

3. Add salt and seasoning to taste.

4. Heat the blended mixture for 15 seconds and remove from heat.

  Gbegiri Soup

Gbegiri soup is made from dehusked cooked beans, another popular Yoruba dish. It is usually served with Ewedu and stew.

   Steps to Prepare Gbegiri Soup:

1. Soak the beans (brown or honey beans) in water.

2. Peel the beans and remove any unwanted parts.

3. Boil the beans until soft.

4. Whisk the cooked beans with a broom or blend them.

5. Add red palm oil (epo pupa).

6. Add onions, iru, salt, and seasoning, to taste, pepper (dried or fresh), and fish.

7. Heat the mixture for a few minutes., remove from heat and serve

  

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