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Amala served in a soup bowl with Ewedu, Gbegiri, and Tomato Stew

2019

The Centenary Project

The Centenary Project
Lagos, Nigeria

A lot of Nigerians prefer to eat their Amala immersed in all the soups and proteins inside one soup bowl. This is especially when Amala is eaten with Ewedu soup and Gbegiri soup.

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  • Title: Amala served in a soup bowl with Ewedu, Gbegiri, and Tomato 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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