Amala & Ewedu &Gbegiri

Amala and Ewedu can be intimidating as  with many Nigerian foods. Some classics have too many proteins required for which not many people can afford it. Another fear is that some recipes are very time consuming, too many steps to follow to mention but a few. As you can see in this recipe, this meal have 3 sides and an accompaniment to it. Don't be intimidated, you can switch up any component.

So are you one of those intimidated in preparing Nigerian/Tribal cuisines? Are you not open to other cultural or regional cuisine? This recipe is for you. I am Rivers! Not only can I cook other regional foods, I'm open to trying new food everyday. I love to demystify complex recipes by making them quick and tasty!!!

here's what you need;

For Ewedu

1 pack store bought prepared frozen jute leaves 

1 Knorr cube

salt to taste

1 tsp cayenne pepper

Direction;

Defrost jute (ewedu) leaves before use or combine all ingredients in a sauce pot on a low to medium heat and cook for 10 -15 minutes. 

or 

( you make your own by picking the leaves from its stem, add 1 tsp. potash or baking soda...this help it thicken or more slimy and Knorr seasoning, salt and pepper) and blend to smooth consistency

For Gbegiri

1/2 cup shelled, washed and cleaned black eye peas

1 tbsp. locust bean (iru)

1 Knorr cube

Salt to taste

1 Tsp cayenne pepper

1/2 cup palm oil

3 cups of water or enough to cook peas/beans to soften

3 baked tilapia steaks

Direction;

Place all ingredients in a sauce pan, except palm oil. Cook till beans are very tender. check for seasoning and adjust if need be. once beans is almost soft, place beans mixture in a blender and puree (my preference). some people don't blend. Pour blended peas into same sauce pan, add tilapia, palm oil and cook for 7 minutes - check for seasoning.

For Obe ata dindin (translate to fried Pepper Stew)

1 lb. fresh Roma tomatoes - chopped

5 red jalapeno peppers

1 cup diced red onions

2 Knorr cubes

2 large red bell peppers

salt to taste

2 cups palm oil

Direction;

Blend all veggies to puree consistency. While it's blending, heat palm oil to medium temp. add veggie mixture and cook for 20 minutes stirring intermittently. Season with salt and cook for another 10 minutes.

For Amala;

1 cup yam flour

1-1/4 cups water

Direction

Bring water to boil, stir in yam flour and vigorously stir to avoid lumps till a dough is formed and raw taste is cooked off...about 5 minutes.

Note;

you see i clearly omitted proteins used here. That's because I cooked Obe Ata dindin...with high-temp baked goat meat (instead of typical fried). Made gbegiri with baked Tilapia steaks. You can add shaki (beef tripe), peeled hard boiled eggs, pomo (burnt cow skin). Bottom line, you don't have all that to enjoy this classic Western Nigerian Cuisine!

Enjoy...