Ewedu with amala is a kind of food in the Yoruba tribe, and today, we would be explaining with procedures the ingredients to prepare the delicacy.
- 1/2 measure yam flour
- 10 tomatoes
- 3 bell peppers
- 5 atarodo
- 500g of goat meat
- 6 pieces of cowskin
- 1 large onion
- 1 tablespoon of Iru
- 2 handfuls of Ewedu leaves
- 2 tablespoons ground crab
- 6 maggie cube
- salt to taste
- 1/2 teaspoon ground nutmeg
- A small piece of potassium
- 2 Kitchen spoons of palm oil
- Cooking will take an hour and 30 minutes if you use a burner; however, if you have a type of kitchen that has multiple burners that allow you to cook multiple meals at a time, your meal should be ready in 45 minutes or more.
- To make Ewedu soup, wash and pick vegetables from the stalk.
- Boil enough water to cook the vegetables, add 1 tablespoon of crayfish and iru, small potassium to make the soup draw, add the vegetables and cook until softened
- When the vegetables are cooked, beat them with a blunt broom.
- Add salt to taste
- To make palm oil stew; wash and blend the tomatoes, pepper and 3/4 onions (reserve the remaining 1/4 for meat)
- Wash and add condiments to the goat meat (and preboiled cow skin), onions, maggie, and salt to taste.
- Add enough water to cook the meat, cover the pan, and cook for 10 to 15 minutes and set aside.
- Cook the mixed tomatoes and co. until dry, add palm oil and fry.
- Pour over the meat (and stock), add more water, iru, 1 tablespoon of crab, maggie, and salt to taste as needed.
- Cook until oil is bubbling to the surface.
- To make Amala; Boil water and add yam flour in portions, stirring with a wooden spoon.
- Stir well to remove lumps.
- Cover the pan and cook for 3 to 5 minutes.
- Serve hot!
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