Abula: Amala, Ewedu, Gbegiri, and Ata Din Din (Plantain Flour Amala, Jute Leaves Soup, Bean Soup, and Stewed Tomato, Onion, and Bell Pepper Sauce) Recipe by Tunde Wey | Yummly
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Abula: Amala, Ewedu, Gbegiri, and Ata Din Din (Plantain Flour Amala, Jute Leaves Soup, Bean Soup, and Stewed Tomato, Onion, and Bell Pepper Sauce)

TUNDE WEY
17Ingredients
3Hours
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Description

Serve your plump plantain flour amala with three sauces: red ata din din, yellow gbegiri, and green ewedu. Go crazy with crayfish powder, and this dish will be a feast for the eyes and palate. For the ata din din portion of the abula, see the Dodo & Ata Din Din recipe in Tunde Wey's recipe collection.

Ingredients

US|METRIC
1 SERVINGS
  • 2 cups honey beans (dried, also known as ewa oloyin)
  • 1/2 teaspoon smoked shrimp powder (also known as ground African crayfish)
  • 1/4 teaspoon bird's eye chili powder (also known as Thai chili, for beans)
  • 1/4 teaspoon powdered iru (fermented locust beans, for beans)
  • 1 red onion
  • 2 teaspoons kosher salt (for beans)
  • 1 cup jute leaves (also known as ewedu, fresh or thawed frozen)
  • 1 tablespoon kosher salt (for ewedu)
  • 1 teaspoon whole iru (fermented locust beans, for ewedu)
  • 1 pinch bird's eye chili powder (also known as Thai chili, for ewedu)
  • 1 cup plantain flour (also known as elubo)
  • 2 cups water (1 cup for elubo slurry, 1 cup to boil)
  • 5 cups water (for gbegiri, add in increments)
  • 1 teaspoon smoked shrimp powder (also known as ground African crayfish, for gbegiri)
  • 1/2 teaspoon powdered iru (fermented locust beans, for gbegiri)
  • 1/2 cup palm oil
  • 1 batch ata din din (see Dodo & Ata Din Din recipe in Tunde Wey's recipe collection, for serving)
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