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From @Sisi Jemimah's Recipes

Abula

1 hr · Serves 4

1 hrtotal
25 minhands on
15steps
4servings

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Ingredients

For the Stew

  • 500 g assorted meats (shaki, ponmo, beef, goat meat)
  • 1/4 cup palm oil
  • 4 large red bell peppers (tatashe), blended
  • 2 scotch bonnet peppers (ata rodo), blended
  • 1 large onion, blended
  • 1 bouillon cube
  • Salt, to taste

For the Gbegiri (Yellow Soup)

  • 1 cup peeled brown beans (or black-eyed peas)
  • 4 cups water
  • 1/3 cup red palm oil
  • 1 tbsp ground crayfish
  • 1 bouillon cube
  • Salt, to taste

For the Ewedu (Green Soup)

  • 2 cups fresh ewedu leaves (jute leaves)
  • 1 1/2 cups water
  • 1/2 tsp kaun (potash) or baking soda
  • 1 tbsp ground crayfish
  • 1 tsp iru (locust beans)
  • Salt, to taste

For the Amala

  • 2 cups amala flour (yam flour)
  • 4 cups water

For the Assembly

    Method

    For the Stew

    1. Boil the assorted meats with seasoning and salt until tender.

      Then 30 min of waiting

    2. In a separate pot, heat the palm oil and add the blended pepper and onion mixture.

    3. Fry the pepper mix for 10 minutes, then add the cooked meat, seasoning cube, and salt to taste, letting it simmer until oil rises to the top.

      Then 10 min of waiting

    For the Gbegiri (Yellow Soup)

    1. Cook the peeled beans in water until completely soft.

      Then 25 min of waiting

    2. Blend or mash the cooked beans into a smooth paste.

    3. Pour back into a pot, add palm oil, crayfish, bouillon cube, and salt, then cook for another 5 minutes.

      Then 5 min of waiting

    For the Ewedu (Green Soup)

    1. Boil water with potash or baking soda, then add the ewedu leaves and cook until tender, about 5 minutes.

      Then 5 min of waiting

    2. Use an ewedu broom or blender to pulse the leaves into a smooth, slimy texture.

    3. Return to heat, add ground crayfish, iru, and salt, then simmer for 2 minutes.

      Then 2 min of waiting

    For the Amala

    1. Bring water to a rolling boil in a pot.

    2. Gradually pour in the amala flour while stirring continuously with a wooden spatula to prevent lumps, turning into a smooth, thick dough.

    For the Assembly

    1. Scoop a portion of hot amala into a wide bowl.

    2. Pour gbegiri over the amala.

    3. Add ewedu soup over the gbegiri.

    4. Top with the fried pepper stew and assorted meats.

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