Yoruba • Southwestern Nigerian Culinary Heritage

Amala with Ewedu

Yoruba Dark Yam-Flour Swallow & Jute-Leaf Soup

Smooth, earthy amala served with silky ewedu soup, aromatic iru and a restrained spoonful of rich Yoruba pepper stew.

PREPARATION

15 minutes

COOKING

30 minutes

TOTAL TIME

45 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

FOR THE EWEDU

1 cup CaMasi Maison™ Ground Ewedu
4 cups water, divided and adjusted as needed
1 tablespoon iru or dawadawa, rinsed
2 tablespoons ground crayfish, optional
¼ teaspoon food-grade potash, optional
½ teaspoon premium sea salt, adjusted to taste
½ teaspoon natural bouillon powder, optional

FOR THE AMALA

3 cups CaMasi Maison™ Elubo Yam Flour
4½–5 cups water, divided and adjusted as needed

FOR SERVING

2 cups prepared Yoruba pepper stew or Classic Nigerian Tomato Stew
Cooked beef, goat meat or assorted meat, optional

THE MAISON METHOD

Preparation Method

Prepare the ewedu base: Pour 3½ cups of water into a medium saucepan and bring it to a gentle boil. Add the rinsed iru and optional food-grade potash.
Add the ground ewedu: Reduce the heat to medium-low. Sprinkle the Ground Ewedu gradually into the simmering water while whisking continuously to prevent lumps.
Develop the texture: Cook for 6–8 minutes, stirring and lifting the mixture repeatedly with a traditional broom whisk or wooden spoon until the soup becomes smooth and pleasantly viscous.
Season the ewedu: Stir in the ground crayfish, sea salt and optional bouillon. Add some of the remaining water if the soup is thicker than desired.
Finish the ewedu: Simmer for another 2–3 minutes, then remove it from the heat. Keep warm while preparing the amala.
Boil the amala water: Bring 4½ cups of water to a rolling boil in a clean, heavy-bottomed pot. Reserve an additional ½ cup of hot water for adjusting the consistency.
Begin the amala: Reduce the heat to low. Sprinkle approximately two-thirds of the Elubo Yam Flour gradually into the boiling water while stirring continuously with a sturdy wooden spatula.
Work out the lumps: Stir, press and fold the mixture firmly against the sides of the pot until it becomes smooth and evenly dark brown. Add more flour gradually if it is too soft.
Steam the amala: Form a small well in the center, add a few tablespoons of the reserved hot water and cover the pot. Steam over low heat for 3–5 minutes.
Finish the amala: Uncover and work the mixture vigorously until it is glossy, stretchy and completely smooth. Add a little more hot water if the amala is too firm.
Shape and serve: Portion the hot amala immediately and shape it into smooth mounds. Serve with the warm ewedu, a restrained spoonful of pepper stew and cooked meat, if desired.

A NOTE FROM THE MAISON

Maison Notes

Add the Ground Ewedu gradually while whisking. This produces a smooth, silky soup without dry pockets or lumps.
Food-grade potash is optional and only a very small quantity is required. Too much can affect the taste and color of the ewedu.
Amala firms as it cools, so make it slightly softer than your preferred final consistency and serve it immediately after preparation.
For the classic Yoruba combination known as abula, add gbegiri bean soup alongside the ewedu and pepper stew.

PLEASE NOTE

Allergen Information

Contains shellfish if ground crayfish is used. Bouillon, iru, pepper stew and packaged ingredients may contain additional allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY