Cookbook:Amala with Ewedu and Stew

Amala with Ewedu and Stew
Category	Nigerian recipes
Difficulty

Cookbook | Ingredients | Recipes

Amala with ewedu is a Nigerian meal, mostly eaten as dinner.

Ingredients

• Water
• Amala flour
• Ewedu leaves, washed
• Eru, washed
• Bell peppers
• Tomatoes
• Shombo (fresh cayenne pepper)
• Stock cube
• Salt
• Meat or fish

Equipment

• Saucepans
• Wooden spatula or paddle ("turning stick")
• Cooking broom or blender
• Bowl

Procedure

1. Bring some water to a boil in a saucepan. Remove from the heat, and gradually stir in the amala flour with a spatula or paddle until well-mixed.
2. Return to medium heat, and cook for 8 minutes. Remove from the heat and stir well.
3. Cook again for another 5 minutes. Remove from the heat, stir well, and set aside.
4. Blend the ewedu leaves in a blender with a little water, then transfer to a saucepan. Alternatively, place the whole leaves in the saucepan with a little water, and cook while breaking up the leaves with a Nigerian cooking broom.
5. Add the eru and let boil for some time.
6. Blend the peppers, tomatoes, and shombo to a purée.
7. Cook the onion in a pot with a little oil. Add the purée, and cook for 15 minutes.
8. Season with stock cube and salt, and thin with water if necessary.
9. Add the meat or fish, and cook until done.
10. Serve the stew with the ewedu and amala.