Entree: Nigeria – Yoruba Southwest – Amala and Ewedu (Yam flour dough served with a silky jute-leaf stew, typically eaten with a tomato-based stew and protein)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- Amala
- 2 cups (240 g) yam flour (elubo)
- 3 cups (720 ml) water
- 1/4 tsp (1.5 g) salt

- Ewedu (jute leaf stew)
- 8 oz (225 g) fresh ewedu (jute) leaves, rinsed and roughly chopped
- 1/4 tsp (1 g) potash (kanwa) or baking soda
- 1 tbsp (15 ml) water (if needed to adjust consistency)
- 1 tbsp (14 g) ground crayfish
- 1 tsp (5 g) iru (locust beans), drained and mashed
- 1 bouillon cube (e.g., Maggi) or 1 tsp (6 g) seasoning powder
- Salt to taste
- 2 smoked mackerel, approx. 8 oz (225 g) total, bones removed and flaked

- Simple tomato stew (obe ata) to accompany
- 1 lb (454 g) beef (stewing cut), cut into 1-inch pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 medium tomatoes, chopped, about 14 oz (400 g) (or 2 cups/480 ml blended)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet pepper, whole or chopped for heat (optional)
- 1 tsp (5 g) ground red pepper or to taste
- 1 bouillon cube (e.g., Maggi) or 1 tsp (6 g) seasoning powder
- Salt to taste
- 1 cup (240 ml) water (for simmering beef)

- Garnish/serving
- Sliced onions, optional
- Additional stewed greens or pepper stew as desired

Instructions

1. Prepare the beef stew: In a pot, heat 1 tbsp (15 ml) oil over medium-high heat. Add chopped onion and sauté until soft, about 3–4 minutes. Add beef pieces and brown briefly on all sides.
2. Add chopped tomatoes, tomato paste, scotch bonnet (whole if you want less heat), bouillon cube, ground red pepper, 1 cup (240 ml) water, and a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, until beef is tender, about 45–60 minutes. Adjust seasoning and keep warm.
3. While the beef simmers, make the ewedu: In a small pot, bring 1/4 cup (60 ml) water to a simmer. Add the chopped ewedu leaves and the 1/4 tsp (1 g) potash (or a pinch of baking soda). Cook 2–3 minutes until leaves are softened and bright green.
4. Remove from heat and use a wooden spoon, whisk, or hand blender (or the traditional broom whisk) to mash/puree the ewedu into a silky, slightly viscous soup. If too thick, add 1 tbsp (15 ml) water to reach desired consistency.
5. Return the pot to low heat, stir in ground crayfish, mashed iru, bouillon cube, flaked smoked mackerel, and salt to taste. Cook 1–2 minutes to marry flavors. Keep warm.
6. Make the amala: Bring 3 cups (720 ml) water to a rolling boil in a heavy saucepan. Reduce heat to medium-low. Sprinkle in 2 cups (240 g) yam flour a little at a time, stirring vigorously with a wooden spatula or dough whisk to avoid lumps.
7. Continue stirring and pounding the mixture over low heat until it forms a smooth, elastic dough and pulls away from the sides, about 3–5 minutes. Cover and allow to stand 1–2 minutes, then shape into four portions using wet hands or a spoon.
8. To serve: Place a portion of amala on a plate, ladle a generous helping of ewedu beside or on top, and add a portion of beef stew. Garnish with sliced onion if desired and enjoy by tearing off amala pieces and dipping into the ewedu and stew.