Amala and Ewedu Soup with Shaki and Abodi: A Healthy Nigerian Delicacy

Ingredients

• For the amala:
• 4 cups of yam or cassava flour
• 8 cups of water
• --------------------------------------------------------
• For the ewedu soup:
• 1 big bunch of ewedu leaves
• 2 tablespoons of locust beans
• 2 tablespoons of ground crayfish
• 2 bouillon cubes
• Salt to taste
• --------------------------------------------------------
• For the shaki and abodi:
• 500g of shaki (cow tripe); cleaned and cut into bite-sized pieces
• 500g of abodi (intestine); cleaned and cut into bite-sized pieces
• 1 onion (chopped)
• 4 cloves of garlic (minced)
• 1/4 cup of palm oil
• 2 scotch bonnet peppers (chopped)

Instructions

• To make the amala:
• Bring the water to a boil in a large pot over high heat.
• Reduce the heat to medium-low and gradually add the yam or cassava flour while stirring constantly with a wooden spoon to avoid lumps.
• Keep stirring until the mixture is smooth and thick
• adding more water if needed.
• Cover the pot and let it cook for about 10 minutes; stirring occasionally.
• Turn off the heat and wrap the amala in a nylon bag to keep it warm.
• --------------------------------------------------------
• To make the ewedu soup:
• Wash the ewedu leaves and remove the stems.
• Blend the leaves with a little water until smooth.
• Transfer the blended ewedu to a medium pot over medium heat and bring to a boil.
• Add the locust beans; crayfish; bouillon cubes; salt and simmer for about 15 minutes; stirring occasionally.
• --------------------------------------------------------
• To make the shaki and abodi:
• Rinse them well and place them in a pressure cooker with water; onion; garlic; salt; and one bouillon cube.
• Cook for about 20 minutes or until tender. Drain and reserve the stock for later use.
• In a large skillet over medium-high heat; heat the palm oil and fry the scotch bonnet peppers for about 5 minutes; stirring frequently.
• Add the cooked shaki and abodi and fry for another 10 minutes; turning occasionally to brown them evenly. Add some of the reserved stock if the pan gets too dry.
• --------------------------------------------------------
• To serve:
• Divide the amala into balls and place them on a large platter.
• Spoon some ewedu soup over each ball and top with some shaki and abodi.
• Enjoy with your hands or a spoon.