Amala Recipe

Boil water

Bring 6 cups water to a rolling boil in a heavy-bottomed pot over high heat. Add 1 tsp salt to the water.

Add yam flour

Reduce heat to medium-high. Sprinkle in 2 cups yam flour gradually while stirring vigorously with a wooden spoon or a sturdy whisk to avoid lumps. Work quickly so the flour hydrates evenly.

Cook and form dough

After all flour is incorporated, continue stirring and press the dough against the pot sides to thicken. Lower heat to medium-low and cover. Cook for 4–6 minutes, stirring every 1–2 minutes, until the amala pulls away from the pot and is smooth and elastic.

Finish

Turn off heat. Wet a serving bowl or wooden mortar slightly and shape the amala by smoothing with the wet spoon or by molding with wet hands into a ball or individual portions. Keep covered while you prepare the stews so it stays warm and soft.

Prepare leaves

If using fresh ewedu, wash thoroughly to remove grit, strip leaves from stems and roughly chop. If using frozen, thaw and drain excess water.

Cook leaves

In a small pot, bring 2 cups water or light stock to a simmer. Add the ewedu leaves and the optional potash solution (1 tsp dissolved in a little water) to help soften and slimy texture develop. Simmer 2–4 minutes until the leaves are very soft and bright green.

Blend/slash

Traditionally, ewedu is whisked with a special broom (ijabe) to a slimy consistency. Alternatively, transfer cooked leaves to a blender or use an immersion blender and pulse briefly until smooth and viscous. Do not over-blend — you want a silky, slightly stringy texture.

Season ewedu

Return blended ewedu to the pot on low heat. Add 2 tsp ground crayfish, 1 tsp salt, 1 tsp ground black pepper and the seasoning cube if using. Stir and simmer 1 minute. Optionally stir in 1 tsp palm oil for flavor and shine. Keep warm.

Prep and soak/cook beans

Rinse 2 cups black-eyed peas. For faster cooking, soak beans 1–2 hours in warm water, then drain. Place beans in a pot with 4–5 cups fresh water, bring to a boil, then reduce to simmer and cook until beans are very soft and falling apart, about 40–60 minutes (or pressure-cook 15–20 minutes). Skim foam during early boiling.

Cook meats

While beans cook, in a separate pot, simmer the smoked beef/assorted meats with 2 cups water, half the chopped onion, and a pinch of salt until tender, about 25–40 minutes depending on cut. Reserve the meat and stock; shred or chop meats into bite-sized pieces.

Prepare pepper puree

Core and roughly chop tomatoes, red bell peppers, scotch bonnet and remaining onion. Blend to a smooth but not watery puree. If necessary, strain out excess liquid; you need a thick puree to avoid a watery stew.

Fry pepper base

Heat 4 tbs palm oil in a heavy skillet over medium heat until hot but not smoking. Add blended pepper mixture carefully (it may splutter) and fry, stirring occasionally, until the oil separates from the tomato-pepper mixture and it darkens slightly, about 12–18 minutes. Add 1 tbs iru (locust beans) halfway through frying and continue to stir so it incorporates. Season with 1 tsp salt, 1 cube seasoning, and 1 tsp ground crayfish. Taste and adjust heat or seasoning.

Combine beans and pepper stew

When beans are very soft, use a potato masher or hand blender to mash them into a smooth mash (this is the gbegiri-style bean puree). If the bean mixture is too thick, add small amounts of reserved meat stock to reach a saucy but thick consistency. Combine the mashed beans with the fried pepper base, stirring to meld. Simmer together 8–12 minutes so flavors marry.

Add meats and finish

Stir in the shredded smoked meats and simmer 3–5 minutes to heat through. Adjust salt and seasoning. If desired, fold in 2 tbs chopped parsley or scent leaves. Turn off heat, and for a traditional sheen stir in up to 1 tsp extra palm oil.

Place a portion of warm amala on a serving plate. Ladle a generous portion of the bean-meat palm-oil stew alongside and spoon the ewedu soup on top or beside the amala. For traditional abula presentation, serve amala with a spoonful of ewedu and then pour or spoon the gbegiri/pepper stew so diners mix to taste.

Garnish with an optional pinch of ground pepper or extra palm oil for shine. Serve hot.