Must have Abula dish combo

Abula is a traditional Nigerian dish that is a delicious combination of two popular soups: Amala (yam flour) and Gbegiri (bean soup) along with Ewedu (jute leaves) soup. The Amala is usually made from yam flour, and the Gbegiri is prepared from black-eyed or brown beans, while the Ewedu is made from jute leaves. This unique mixture of flavours and textures creates a hearty and satisfying meal that is beloved by many in Nigeria, especially among the Yorubas.

Abula also offers a balance of protein, carbohydrates, and nutrients, making it a wholesome and nourishing meal. The combination of bean soup, vegetable soup, and starchy Amala provides a well-rounded and satisfying dining experience.

Breaking down the parts of Abula, let’s find out the richness of them when they stand alone.

Amala (Yam Flour)

Amala is a popular Nigerian delicacy made from yam flour. It is a common food in many Nigerian homes and is often enjoyed with rich and tasty soups like egusi, okra, and vegetable soup. The process of making Amala involves the continuous stirring of yam flour in boiling water into a smooth, stretchy, and dough-like consistency, which is then served alongside the aforementioned soups.

To prepare Amala, yam is peeled, sliced, and dried to remove excess moisture. The dried yam is then milled into a fine powder, resulting in the yam flour used to make Amala. Traditionally, the yam flour is mixed with hot water and stirred well to achieve a smooth and stretchy texture. Continuous stirring is essential to eliminate lumps and create the perfect consistency. 

To achieve the perfect texture and flavour of Amala, it is important to use high-quality yam flour and to stir the mixture thoroughly to ensure a smooth and stretchy consistency. The water should be added gradually to the yam flour, and it should be stirred continuously to avoid lumps and achieve a smooth stretchy texture.

In terms of flavour, the choice of soup served with Amala plays a vital role. The rich, aromatic flavours of Nigerian soups like ewedu, ogbono, and gbegiri, complement the mild and slightly tangy taste of Amala, creating a perfect balance of flavours that is both comforting and satisfying.

Gbegiri (Beans Soup)

Gbegiri is a traditional Nigerian soup made from peeled beans and often served as part of the popular Abula, alongside Ewedu (jute leaves soup) and Omi obe (stew). The ingredients for Gbegiri include peeled beans, onions, crayfish, pepper, and palm oil. The cooking process begins with boiling the peeled beans until they are tender. The boiled beans are then blended into a smooth paste and cooked with a mixture of onions, crayfish, and pepper. Finally, palm oil is added to give the soup its distinct flavour and silky texture.

Gbegiri plays a big role in Nigerian cuisine, as it contributes a unique flavour and creamy texture to the Abula trio. The soup's rich and earthy flavour comes from the combination of blended beans, crayfish, and palm oil, while the smooth texture adds a comforting element to the meal. Additionally, Gbegiri is often enjoyed with a side of amala (yam flour) or eba (cassava meal), to create a satisfying and hearty meal.

Ewedu (Jute Leaves)

Ewedu, also known as jute mallow, is a leafy green vegetable that is popular in West Africa, particularly in Western Nigeria. It is a unique ingredient known for its mucilaginous (slimy) texture when cooked, which adds a distinctively smooth and silky element to dishes. Ewedu is cultivated in fertile, well-drained soil, and it thrives in warm, tropical climates with plenty of sunlight.

To cultivate ewedu, the seeds are sown directly into the soil, and the plant requires regular watering and weeding. It typically takes about 6-8 weeks for the ewedu plant to reach maturity, at which point the young leaves are harvested for consumption. The leaves are then washed and prepared for cooking.

Ewedu is commonly used to prepare a traditional Nigerian soup known as "ewedu soup." To make this dish, the leaves are finely chopped and then cooked with water until they become soft and slimy. The soup is often seasoned with ingredients such as locust beans, crayfish, and chilli peppers for added flavour.

In terms of nutritional value, ewedu is a rich source of vitamins, minerals, and antioxidants. It is particularly high in vitamin A, vitamin C, iron, and calcium, making it a valuable addition to a balanced diet. Additionally, the mucilaginous nature of ewedu provides a unique texture that complements the rich and savoury flavours of other Nigerian dishes.

When paired with Abula, a popular Nigerian soup made with a combination of ewedu, gbegiri (bean soup), and obe ata (pepper soup), ewedu adds a distinctively smooth and silky texture that complements the spicy and delicious flavours of the other foods. The combination of these two dishes creates a well-rounded and satisfying meal that is loved by many in Nigeria and beyond.

The Harmony of Abula on the Plate

When presenting Abula, it’s traditionally served on a deep and wide plate to accommodate the dish. The Amala is typically moulded into smooth, round balls and placed in the centre of the plate and pressed down, while the Gbegiri and Ewedu are served on top of the Amala. This presentation harmonises the dish in that as you cut it into a morsel, you get a little of everything.

In terms of serving etiquette, it is customary to use the right hand for eating in Nigerian culture. Sometimes, the Amala the gbegiri, and ewedu are served separately. Then when serving the Abula, it is common for the host or the person serving the meal to use their right hand to scoop up a portion of Amala and then make a well in the centre to hold the Gbegiri and Ewedu. This method of serving creates a visually appealing presentation and demonstrates respect for the meal and those partaking in it.

In addition to the presentation and serving customs, it's important to note that Abula is often enjoyed in a communal setting like celebration parties, bringing people together to share not only a meal but also have an unforgettable time. 

Abula is a traditional Yoruba dish that beautifully combines the rich flavours of three popular Nigerian soups - Ewedu, Gbegiri, and Omi obe. The combination of these three distinct soups creates a harmonious and flavourful meal that reflects the strong culture of the Yorubas.

If you haven't tried Abula yet, I encourage you to seek out a Nigerian restaurant or a local Nigerian community event where you can savour this flavourful and culturally significant dish. If you would like to make this dish yourself, you can get the ingredients from us at Niyis.co.uk. We've got you covered on all your African and Caribbean grocery needs.