Amala and Ewedu
Amala ati Ewedu (ah-MAH-lah ah-tee eh-WEH-doo)
Yam Flour Dough with Jute Leaf Soup
Smooth, dark yam flour dough (amala) served with silky, mucilaginous jute leaf soup and a side of rich stew — the ultimate Yoruba comfort meal.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat plate or calabash
Garnishes: stew on the side
Accompaniments: gbegiri (bean soup), assorted meat stew
Instructions
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1
Boil water for amala. Reduce heat and gradually pour in yam flour, stirring vigorously with a turning stick to avoid lumps.
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2
Continue stirring until the dough is smooth, firm, and pulls away from the pot. Cover and steam for 2 minutes.
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3
For ewedu: wash jute leaves, boil with a pinch of potash for 10 minutes until soft.
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4
Blend or whisk the cooked leaves to a smooth, slimy consistency.
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5
Return ewedu to pot, add crayfish, bouillon, and salt. Simmer 5 minutes.
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6
Serve amala in a mound with ewedu soup poured beside it. Add stew on the other side.
Did You Know?
True amala devotees eat with their hands, rolling a small ball of amala and dipping it into the ewedu — and they insist it tastes better that way.
Chef's Notes
Equipment Tips
- pot
- wooden turning stick or whisk
- blender
Garnishing
stew on the side
Accompaniments
gbegiri (bean soup), assorted meat stew
The Story Behind Amala and Ewedu
Amala is a Yoruba staple, particularly beloved in Oyo, Ibadan, and Lagos. Ewedu (jute leaf) soup is its classic pairing. The combination represents one of the most iconic Yoruba meals and is served at both everyday tables and grand celebrations.
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