Amala with Ewedu and Stew
Amala with ewedu and stew is a Nigerian dinner built from three separate pots that are eaten together. The amala is a soft, dark dough stirred from flour and hot water, the ewedu is a silky green leaf soup thickened with eru, and the pepper and tomato stew brings heat and body. Each part is simple, and the pleasure is in scooping all three in one mouthful.
Instructions
Bring some water to a boil in a saucepan, then take it off the heat. Gradually stir in the amala flour with a spatula or paddle until the mixture is smooth and well combined.
Put the pan back on medium heat and cook for 8 minutes, then remove it from the heat and stir well. Cook for another 5 minutes, stir well again, and set the amala aside.
Blend the washed ewedu leaves with a little water and pour the mixture into a saucepan. If you prefer, put the whole leaves in the pan with a little water and break them up as they cook using a Nigerian cooking broom.
Add the eru to the ewedu and let it boil for a while.
Blend the bell peppers, tomatoes and shombo into a smooth purée. Cook the onion in a pot with a little oil, add the purée, and cook for 15 minutes.
Season the stew with the stock cube and salt, and thin it with water if it is too thick. Add the meat or fish and cook until it is done.
Serve the stew with the ewedu and the amala.
Make it personal.
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