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Description
Serve your plump plantain flour amala with three sauces: red ata din din (stewed tomato, onion, and bell pepper sauce), yellow gbegiri (African honey bean soup), and green ewedu (jute leaves soup). 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 tsp. smoked shrimp powder (also known as ground African crayfish)
- 1/4 tsp. bird's eye chili powder (also known as Thai chili, for beans)
- 1/4 tsp. powdered iru (fermented locust beans, for beans)
- 1 red onion
- 2 tsp. kosher salt (for beans)
- 1 cup jute leaves (also known as ewedu, fresh or thawed frozen)
- 1 Tbsp. kosher salt (for ewedu)
- 1 tsp. 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 tsp. smoked shrimp powder (also known as ground African crayfish, for gbegiri)
- 1/2 tsp. 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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