Abula

Gbegiri:

Soak your desired quantity of beans ( Vigna Unguiculata: Brown eyed Peas) in cold water (2 milk tins of beans is enough to serve 8 adults)

Peel desired quantity of beans like you do in moimoi or akara.

Boil until it’s mashy as in very very soft.

Remove from fire and allow to cool.

Pour your cooked beans into your blender and blend or use clean broom to mash the beans like that used for ewedu.

Pour red oil on fire.

Slice onions into the oil.

Pour your bean paste into the oil and heat.

Add your condiments i.e crayfish, knorr cubes, salt, ogiri, iru, dried fish(optional), dried pepper or blended fresh pepper.

Heat for some minutes.

Gbegiri is ready to serve.

Ewedu ( Corchorous Olitorius : Long fruited Vegetable)

Nicely pick just the leaves (no steam allowed) of the ewedu and wash properly with a lot of water to remove any sand left on it

Boil the ewedu leaves in a pot for about 15mins

Add the potash to help in softening it, a pinch of salt and the seasoning cube

When it is soft, you can use the local broom to whisk it or you blend it with a blender

Add Iru ( Locust bean)

Put back on fire to heat for 1.5 Minutes. Ready to serve

Obe Ata/Pepper Sauce:

Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, seasoning and cook the meat until it is almost tender.

If you are using fresh ingredients, grind the tomatoes and the peppers together with onion.

Pour the palm oil into a pot already on fire and add the blended tomato mixture and allow to cook for at least 20 minutes. You may then add the boiled meat or chicken, but if you are using fish, you need not pre cook it because of the tender nature of fish so that all the nutrient is not lost in the process of cooking

Allow to cook for about 20-30 minutes, stirring occasionally.

Taste for salt and add seasoning.

Bring down after 5mins

Serve the Ewedu + Soup/Sauce+ Gbegiri on Amala. Enjoy!