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Description
The soul of this recipe is ewedu, a green jute leaf soup, mixed with red ata din din, a sauce made of stewed tomato, onion, and bell pepper. Involve your sense of touch — scoop up this dip using pieces of your bouncy plantain flour amala.
Ingredients
US|METRIC
1 SERVINGS
- 2 red bell peppers
- 1 tomato
- 1/2 habanero chile
- 1/2 red onion (for sauce)
- 2 cups neutral-flavored cooking oil (such as peanut, vegetable, canola, safflower, or corn)
- 1/2 red onion (for ata din din)
- 1 Tbsp. whole iru (fermented locust beans, for ata din din)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 2 pinches garlic powder
- 1 tsp. ground coriander
- 2 pinches powdered iru (fermented locust beans, for ata din din)
- 3 fresh bay leaves
- 1 pinch bird's eye chili powder (also known as Thai chili)
- 1 tsp. kosher salt (more as needed, for ata din din)
- 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 tsp. powdered iru (fermented locust beans, for ewedu)
- 1 cup plantain flour (also known as elubo, for amala)
- 2 1/4 cups water (1 cup for elubo slurry, 1 1/4 cups to boil, for amala)
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