Abula (Nigerian Three Stews)
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.
Source and licence
"Abula (Nigerian Three Stews)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Abula_(Nigerian_Three_Stews), revision 4638738), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Abula_(Nigerian_Three_Stews)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4638738
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by its title says: Nigerian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
- 3 cups ewedu leaves
- 1 piece of potash
- ½ teaspoon salt
- 1 stock cube
- 2 nylons of fermented locust beans
- 2 red bell peppers
- 3 tomatoes
Method
- 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.
- 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.
- 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.