Ewedu and palmoil stew with amala
Ewedu with amala is the staple food of yoruba people. I'm from the north but I totally love it. My procedure may differ from that of a typical yoruba woman but it totally works for me.
Ewedu and palmoil stew with amala
Ewedu with amala is the staple food of yoruba people. I'm from the north but I totally love it. My procedure may differ from that of a typical yoruba woman but it totally works for me.
Cooking Instructions
- 1
It'll take 1hr 30mins to cook this only if you use one burner. If you have the kind of cooker that has multiple burners which allows you cook various meals simultaneously like mine, your food should be ready in 45mins or there about.
- 2
To make ewedu soup, wash and pick the vegetable from the stalk.
- 3
Boil enough water to cook the vegetable, add 1 tablespoon crayfish and iru, tiny piece of potash to make soup draw then, add vegetable and allow to cook till soft
- 4
When vegetable has cooked, beat to shreds with a blunt tip broom
- 5
Add salt to taste
- 6
To make palmoil stew; wash and blend tomatoes, pepper and 3/4 of the onions (set the remaining 1/4 aside for the meat)
- 7
Wash and add spice to the goat meat (and preboiled cow skin), onions, maggie and salt to taste.
- 8
Add enough water to cook meat, cover pot and allow to cook for 10-15 mins and set aside
- 9
Cook blended tomatoes and co. till dry, add palm oil and fry
- 10
Pour in meat (and stock),add more water if necessary, iru, 1tablespoon crayfish, maggie and salt to taste.
- 11
Allow to cook until the oil comes on the surface
- 12
To make amala; boil water and add yam flour in parts as you stir with a wooden spoon.
- 13
Stir thoroughly to get rid of lumps.
- 14
Cover pot and allow to cook for 3-5mins.
- 15
Serve hot!
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