Abula is a nutritious indigenous delicacy of the Western Nigerians, the Yorubas. This mouth-watering cuisine is a product of the combination of gbegiri and ewedu soups. Best eaten with amala, abula is known for its nutritional value. Gbegiri soup is filled with cholesterol-free protein, low in fat and highly packed with antioxidants and fiber, while ewedu soup protects from heart diseases, high blood pressure, diabetes and cancer while it promotes good eyesight, healthy teeth and bones. Abula is best enjoyed spicy and served hot.
Recipe for gbegiri soup
- 2 cups of beans.
- Locust beans
- 8 scotch bonnets (ata rodo)
- 2 bell peppers (optional).Onions
- 8-10 chilli peppers
- 1 cooking spoon palm oil
- Ground crayfish
- Seasoning cubes
- Salt to taste
Recipe for ewedu soup
- 1 cup ewedu leaves
- Locust beans
- Gray fish
- Seasoning cubes
- Salt to taste
Ingredient for amala
- Yam Flour (Elubo)
Gbegiri Preparation
- Peel beans using any technique you find convenient, then wash thoroughly to remove skin
- Pour peeled beans into a cooking pot with enough water to cook it soft.
When it is very soft, mash with a jute broom while still in pot or pour into a blender and puree into a smooth consistency.
- Pour pureed cooked beans into pot; add blended peppers/onion, palm oil, seasoning cubes, ground crayfish and leave to cook.
- Taste for salt and add some more water if too thick.
Ewedu preparation
- Pour washed ewedu leaves into blender and blend.
- Pour back into a small pot; add locust beans, ground crayfish and a pinch of salt to taste.
- Allow to cook on low heat.
Amala preparation
- Bring water to boil in a pot.
- Still on the fire, sprinkle in yam flour and turn with a wooden ladle till it is smooth and solid.
- Add a bit of water, then cover to steam on low heat for about 3-5 minutes.
- Stir properly and then, it’s ready.
READ ALSO: Abula: Mix of Gbegiri and ewedu with Amala
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