Amala and Ewedu is a traditional Nigerian recipe (from the Yoruba peoples) for a classic dish of a yam flour paste served with an ewedu leaf sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Amala and Ewedu.
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Ingredients:
200g elubo (yam flour)
2 bunches of ewedu (Jute) leaves (substitute common mallow leaves)
1/4 tsp potash (potassium carbonate) [or substitute baking soda]
salt, to taste
Method:
For the Aamala: Put about 500ml water in a pot and bring to a boil. As soon as it boils, add the yam flour in a steady stream, stirring constantly. Continue cooking, stirring constantly, until thickened to your liking. Cover the pan and simmer for a few minutes then take of the heat and serve hot.
For the ewedu. Roughly shred the ewedu leaves then add to a blender and chop as finely as possible. Add about 4 tbsp water to a pan, scatter over the potash and stir to dissolve. Add the ewedu leaves and cook, stirring constantly, until the leaves wilt and the mixture thickens. Season to taste with salt and serve accompanied by the amala.
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