Entree: Nigeria – Lagos Street Food – Amala and Ewedu (Yam-flour swallow served with a slippery jute-leaf soup, typically eaten with a spicy tomato beef stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) yam flour (elubo)
- 3 cups (720 ml) water, plus extra for boiling and thinning
- 1/2 tsp (3 g) salt, or to taste
- 8 oz (225 g) fresh ewedu (jute) leaves, trimmed and washed (or 10 oz / 280 g frozen)
- 1 cup (240 ml) beef stock or water
- 1/8 tsp (0.6 g) baking soda or a pinch of potash (kanwa), optional
- 1 tbsp (7 g) ground crayfish
- 1 bouillon cube (approx. 5 g), crushed
- 1 scotch bonnet pepper, finely chopped (optional) (about 0.4 oz / 12 g)
- 1/2 lb (225 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 1 small onion, halved (about 4 oz / 115 g)
- 2 tbsp (30 ml) palm oil (for stew) or neutral oil
- 2 medium tomatoes, blended or pureed (about 8 oz / 225 g)
- 1 tbsp (15 g) tomato paste
- 1/2 tsp (2 g) ground cayenne or red pepper, adjust to taste
- Salt to taste
- Fresh water for rinsing and cooking as needed

Instructions

1. Prepare the beef: place the beef cubes and halved onion in a pot, cover with 2 cups (480 ml) water, add a pinch of salt, bring to a simmer and cook until tender, about 40–50 minutes. Reserve 1 cup (240 ml) of the cooking liquid (stock).
2. Make the tomato beef stew: heat 2 tbsp (30 ml) palm oil in a skillet over medium heat. Sauté a tablespoon of the cooked beef stock with the blended tomatoes and tomato paste for 3–4 minutes, then add the cooked beef pieces. Season with crushed bouillon cube, ground cayenne, and salt. Simmer until the sauce thickens and oil slightly separates, 10–12 minutes. Keep warm.
3. Rinse and prepare ewedu leaves: if using fresh leaves, pick off thick stems, wash thoroughly, and drain. If frozen, thaw and drain.
4. Cook ewedu: bring 1 cup (240 ml) beef stock or water to a simmer in a small pot. Add the ewedu leaves and the baking soda (if using) and simmer gently for 3–5 minutes until the leaves are very soft and slippery.
5. Blend or whisk ewedu: transfer soft ewedu to a blender and pulse briefly to make a smooth, mucilaginous soup, or use a traditional ewedu whisk (ijabe) until slippery. Return to the pot.
6. Season ewedu: stir in 1 tbsp (7 g) ground crayfish, the chopped scotch bonnet (if using), crushed bouillon cube (if not already added to stew), and salt to taste. Simmer 1–2 minutes to marry flavors, then remove from heat.
7. Prepare amala: bring 3 cups (720 ml) water to a rolling boil in a medium pot. Reduce heat to low and gradually sprinkle in the yam flour, stirring continuously with a wooden spoon or stout spatula to avoid lumps. Continue stirring and cooking for 3–5 minutes until the mixture becomes smooth, stiff, and elastic.
8. Shape and serve: wet a serving bowl or wooden spoon, scoop or shape portions of amala into balls and place on warm plates. Ladle a generous spoonful of ewedu over the amala and add a portion of the tomato beef stew alongside. Serve immediately while hot.
9. To eat traditionally: tear off a piece of amala with fingers, form a small pocket, scoop ewedu and stew into it, and enjoy.