HOW TO PREPARE JOHNSKEM YAM FLOUR (ELUBO ISU) WITH ABULA (EWEDU AND GBEGIRI)

HOW TO PREPARE JOHNSKEM YAM FLOUR (ELUBO ISU) WITH ABULA (EWEDU AND GBEGIRI)

The great thing about Johnskem Yam Flour (Elubo-Isu or Amala) is that it is quick and easy to prepare, but then, if you are not careful you may end up with lumps that will make its consumption less appetizing. To ensure you get the smoothest results, we at Johnsken Foods have put together the key steps to follow.

How to make Yam Flour ( ELUBO ISU )

Ingredients: Johskem Yam Flour (Elubo)

1. Boil water in electric kettle and measure 4 cups into a pot.
2. Cover the water and let it boil till it starts making bubbles.
3. Lower the heat to a bare minimum and add the yam flour into the water all at once then stir/turn with wooden spoon or spatula till it comes together but it won’t be smooth at this stage. This process takes almost a minutes.
4. Add the reserved 1 cup of water to the Amala using the wooden spoon or spatula to create well in the middle and sides and leave the water to steam the Amala for 1-2 minutes.
5. Now stir the Amala for 1-2 minutes till smooth. After this time put it down and turn till it is smooth.
6. Serve with any soup of your choice.

Once your Amala is ready, you can wrap it in nylon and put it in a cooler, so as to keep it warm.

How to make ABULA (EWEDU AND GBEGIRI)

Ingredients:

1 Cup Ewedu leaves

2 cups of Locust beans (iru woro)

8 Scotch bonnets (ata rodo)

2 Bell Peppers (tatase). This is optional

Onions

1 cooking spoon Palm oil

Ground Crayfish

Seasoning cubes

Salt to taste

GBEGIRI PREPARATION:

Peel beans using any technique you find convenient then wash thoroughly to remove skin residue. Next, pour peeled beans into a cooking pot with enough water to cook it soft. When beans are very soft, mash with a jute broom while still in pot or pour into a blender and puree into a smooth consistency.

Pour pureed cooked beans into pot; add blended peppers/onion, palm oil, seasoning cubes, ground crayfish and leave to cook. Taste for salt and add some more water if too thick.

EWEDU PREPARATION:

Pour thoroughly washed ewedu leaves into blender and blend. Pour back into a small pot; add locust beans, ground crayfish and a pinch of salt to taste. Allow to cook on low heat.

That’s it, now your delish gbegiri and ewedu is ready!