Abula

The orangy liquid is gbegiri and the green is called ewedu. Together they make the delicious combination of abula. Copied from http://northoflagos.files.wordpress.com/2010/12/crw_5355.jpg

Abula is a Mixture of Gbegiri (Bean soup), Ewedu (Draw soup from) and Soup (Pepper Sauce) usually eaten among the Yorubas of Ibadan with Amala. Amala is eaten with different types of soups but this soup mixture called Abula is quite different in presentation and taste.
Procedure:
Gbegiri:

• Soak your desired quantity of beans ( Vigna Unguiculata: Brown eyed Peas) in cold water (2 milk tins of beans is enough to serve 8 adults)
• Peel desired quantity of beans like you do in moimoi or akara.
• Boil until it's mashy as in very very soft.
• Remove from fire and allow to cool.
• Pour your cooked beans into your blender and blend or use clean broom to mash the beans like that used for ewedu.
• Pour red oil on fire.
• Slice onions into the oil.
• Pour your bean paste into the oil and heat.
• Add your condiments i.e crayfish, knorr cubes, salt, ogiri, iru, dried fish(optional), dried pepper or blended fresh pepper.
• Heat for some minutes. 

Gbegiri is ready to serve.

Ewedu ( Corchorous Olitorius : Long fruited Vegetable)

• Nicely pick just the leaves (no steam allowed) of the ewedu and wash properly with a lot of water to remove any sand left on it
• Boil the ewedu leaves in a pot for about15mins
• Add the potash to help in softening it, a pinch of salt and the seasoning cube
• When it is soft, you can use the local broom to whisk it or you blend it with a blender
• Add Iru ( Locust bean)
• Put back on fire to heat for 1.5 Minutes
• Ready to serve

Obe Ata Soup/Sauce:

• Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, seasoning and cook the meat until it is almost tender.
• If you are using fresh ingredients, grind the tomatoes and the peppers together with onion.
• Pour the vegetable or palm oil into a pot already on fire and add the blended tomato mixture and allow to cook for at least 20 minutes. You may then add the boiled meat or chicken, but if you are using fish, you need not pre cook it because of the tender nature of fish so that all the nutrient is not lost in the process of cooking.
• Allow to cook for about 20-30 minutes, stirring occasionally.
• Taste for salt and add seasoning.

To make Abula, Serve Ewedu + Soup/Sauce+ Gbegiri on Amala

Egbo and Ewa

The dish is a special dish prepared by most Yorubas in Nigeria.
Ingredients:

3 Cups Dried corn white or yellow(shelled)
2 Cups Black-eyed beans (ewa ibeji)
3 cooking spoons of Palm Oil
2 Medium bulb Onions (chopped)
8 Pieces Fresh pepper (chopped)
Seasoning and salt to taste
30 cups of water
dried fish and meat pieces

Cooking:

Wash and boil corn with 15cups of water till its soft and tender
Wash and boil black-eyed beans with water till its soft and tender

Although this type of recipe takes time to cook. But when you finish preparing it you will know its delicious and good.



Preparation

Wash and boil the corn with 15 cups of water till soft, add salt to taste and set aside. Wash and boil the black-eyed beans with water till soft add salt to taste and set aside,
Fry the Palm Oil till bleached,add pepper, onions in palm oil for 5 minutes, add the fish and the meat pieces to satisfaction, Add magi cubes, stir and add salt to taste till sauce.

Serve cooked soft corn and soft cooked beans, then pour the sauce and ready to eat


Tips: This is quite different in taste and look from Adalu as many have confused it

KULI KULI

                                                               KULI KULI

Kuli-kuli is a Hausa food that is primarily made from peanuts. It is nicknamed "KK" among Higher institution students and "Sure" among the Yorubas. It is a popular snack in Ghana and Nigeria. It is often eaten alone or with a mixture of garri, sugar and water popularly called "garri soakings". It is also eaten with kooko,fula, kamu; and is sometimes ground and put into salad.
Ingredients:- 2 cups peanuts
- salt to taste

Directions:
1. Making the groundnut paste, or peanut butter (called luquie in Hausa) by shelling, roasting and grinding the nuts.
2. Removing excess peanut oil by kneading the paste to make tunkusa.
3. Forming small balls and frying them again to remove more oil (though Mohammed said his mother boiled the balls for the same reason, and the oil rose to the top).
4. After deepfrying the balls, pounding them in a mortar with a pestle to make another paste, which is seasoned with salt and rolled into thinner-than-pencil ropes that are joined together to form irregular circles, and then deepfried again until brown.
5. The final shapes are called kuli-kuli, though there are other versions, such as balls, also called by the name.
6 To serve, drain and serve cold as a snack or crushed on a salad.
( c. Betumi Blog)