Amala dunk in Gbegiri, Ewedu, and Stew

2019

The Centenary Project
Lagos, Nigeria

Amala is indigenously eaten with the hands. One can however, use a fork or spoon if desired. It can be eaten with several soups including Ewedu, Gbegiri and Tomato stew.

Details

Title: Amala dunk in Gbegiri, Ewedu, and Stew
Date Created: 2019
Location Created: Ashake's Kitchen, Maraba, Nasarawa State
Region: South West
Ingredients: Amala: Yam flour. Tomato stew: tomatoes, red bell peppers ‘Tatashe’, onions, ginger and garlic (if desired), seasonings, scotch bonnet peppers ‘ata rodo’, oil and a protein of choice (meat, beef, fish). Gbegiri’: beans, smoked fish (if desired), salt, pepper, crayfish, stock cube and palm oil. ‘Ewedu’ soup: ‘Ewedu’ leaves, potash, ground crayfish, locust bean ‘Iru’, maggi, salt and pepper. Amala: Yam flour.
Ethnic Group: Yoruba

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