Abula (literally “mixture”) is a dish common amongst Yoruba people of Nigeria. It is a combination of three different soups/stews: gbegiri, ewedu, and pepper sauce.
Ingredients
Gbegiri
- 1 cup dried beans
- 2 large pieces of meat, cut into pieces
- ½ cup palm oil
- 1 onion
- 2 teaspoons ground crayfish
- Salt to taste
- 2 dryfish
Ewedu
- 3 cups ewedu leaves
- 1 piece of potash
- ½ teaspoon salt
- 1 stock cube
- 2 nylons of fermented locust beans
Pepper sauce
- 2 red bell peppers
- 3 tomatoes
Equipment
- Blender
- Stovetop
- Pot
- Knife
- Bowl
- Colander
Procedure
Gbegiri
- Soak the beans in water overnight. Remove and discard the skins.
- Boil the beans in fresh water until very soft. Drain well.
- Blend the beans to a purée using a blender. Set aside.
- Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
- Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.
Ewedu
- Boil the ewedu for about 15 minutes.
- Soften with potash, then add a pinch of salt and stock cube.
- Blend the ewedu mixture until smooth, and stir in the locust beans.
- Reduce the heat, and allow to simmer.
Pepper sauce
- Blend the pepper and tomato together until smooth.
- Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
- Serve the pepper sauce in one dish with the gbegiri and ewedu.