Cookbook:Abula (Nigerian Three Stews)
Jump to navigation
Jump to search
Abula (Nigerian Three Stews) | |
---|---|
Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Abula (literally "mixture") is a dish common amongst Yoruba people of Nigeria. It is a combination of three different soups/stews: gbegiri, ewedu, and pepper sauce.
Ingredients[edit | edit source]
Gbegiri[edit | edit source]
Ewedu[edit | edit source]
- Ewedu leaves
- Potash
- Salt
- Stock cube
- Fermented locust beans
Pepper sauce[edit | edit source]
- Peppers
- Tomatoes
Equipment[edit | edit source]
Procedure[edit | edit source]
Gbegiri[edit | edit source]
- Soak the beans in water overnight. Remove and discard the skins.
- Boil the beans in fresh water until very soft. Drain well.
- Blend the beans to a purée using a blender. Set aside.
- Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
- Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.
Ewedu[edit | edit source]
- Boil the ewedu for about 15 minutes.
- Soften with potash, then add a pinch of salt and stock cube.
- Blend the ewedu mixture until smooth, and stir in the locust beans.
- Reduce the heat, and allow to simmer.
Pepper sauce[edit | edit source]
- Blend the pepper and tomato together until smooth.
- Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
- Serve the pepper sauce in one dish with the gbegiri and ewedu.