Amala, a dish made from yam or cassava flour, is a staple in Yoruba cuisine and is known for its unique colour and texture. Whether it’s the dark hue of Amala Isu (yam flour) or the lighter shade of Amala Lafun (cassava flour), this soft, smooth delicacy is a comforting presence on the plate. It carries a sense of familiarity and nostalgia, often evoking memories of home-cooked meals shared with family and friends.
Gbegiri, on the other hand, is a velvety soup made from peeled beans, usually black-eyed or brown beans. Its bright yellow colour and silky consistency create a beautiful contrast with the deep tones of the Amala. Rich in protein and flavour, Gbegiri is traditionally seasoned with Indigenous spices, creating a savoury base that complements the mild taste of Amala in a palatable way.
Photo Source: Africans Foods Export.
The preparation of Amala and Gbegiri is as much an art as a science, passed down through generations of Yoruba families. The process begins with the careful selection of ingredients. Amala’s yam or cassava flour must be finely ground and free from impurities, ensuring the resulting dish is smooth and lump-free. This flour is then gently stirred into boiling water, turning into a dough-like consistency, and continuously kneaded until it achieves the desired texture. Gbegiri, on the other hand, requires meticulous attention to detail. The beans are soaked and peeled, a process that, while time-consuming, is essential for achieving the soup’s creamy consistency. The peeled beans are then boiled until soft, blended into a fine paste, and simmered with a medley of spices, palm oil, and stock to create a flavorful soup that dances on the palate.
Photo Source: Epicurious.
When Amala and Gbegiri come together, they create a symphony of flavours that is both satisfying and nourishing. The mild, slightly earthy taste of Amala serves as the perfect canvas for the rich, savoury notes of Gbegiri. Often, the dish is accompanied by Ewedu, a green soup made from jute leaves, and Buka stew—a spicy, tomato-based sauce with chunks of meat or fish. The combination of these elements creates a complex flavour profile that is at once hearty and comforting.
How to Prepare Amala and Gbegiri
Ingredients for Amala
- 1-2 cups of Yam flour (Elubo) or Cassava flour (Lafun), depending on the serving size
- 3-4 cups of water
Ingredients for Gbegiri
- 1 cup Black-eyed peas or Brown beans
- Two tablespoons oil
- One tablespoon crayfish (optional)
- One teaspoon ground pepper (adjust to taste)
- 1-2 Seasoning cubes
- Salt to taste
- 1-2 cups (chicken, beef, or fish stock)
- Water as needed
Method (Preparation of Amala)
Step 1: In a pot, bring 3-4 cups of water to a rolling boil. Gradually pour the yam or cassava flour into the boiling water while stirring continuously with a wooden spatula or turning stick.
Step 2: Mix and Knead
As you stir, the mixture will thicken and form a dough-like consistency. Keep stirring and kneading to avoid lumps and ensure a smooth texture. If the Amala is too thick, add a small amount of hot water and continue stirring until it reaches your desired consistency.
Step 3: Cook further by covering the pot and allowing the Amala to cook for another 2-3 minutes on low heat. Stir one final time, then remove from heat. Scoop the Amala into serving portions, moulding it into a rounded shape if desired.
Method ( Preparation of Gbegiri Soup)
Step 1
Begin by soaking the beans in water for about an hour to soften them. After washing, rub the beans between your hands to peel off the skins. Rinse the beans thoroughly to remove the skins.
Step 2
Place the peeled beans in a pot with enough water to cover them. Boil until the beans are very soft (this may take 30-40 minutes). Once the beans are soft, blend them into a smooth puree using a blender or food processor. You may need to add some water or stock to facilitate blending.
Step 3
Simmer the Gbegiri by pouring the blended beans into the pot and adding the stock. Bring the mixture to a gentle simmer. Add palm oil, ground crayfish, ground pepper, seasoning cubes, and salt to the pot. Stir well and allow the soup to simmer for 10-15 minutes. Ensure you stir occasionally. Adjust the seasoning and thickness with more stock or water if needed.
Once the soup has thickened and the oil has blended well with the soup, your Gbegiri is ready to be served. Pour the Gbegiri into a serving bowl. Traditionally, it’s served alongside Amala, often with Ewedu soup and Buka stew, which have the same taste for that eye-catching appeal.
In conclusion, this traditional meal is more than just sustenance; it’s a cultural expression, a way of preserving the rich heritage of the Yoruba people. In every spoonful of Amala and Gbegiri lies a story of the Yoruba people, their resilience, and their deep connection to the land. This dish, with its humble ingredients and rich flavours, invites you to immerse in the richness of Yoruba culture, one that is dipped in history and tradition.
So, the next time you sit down to a plate of Amala and Gbegiri, savour the experience. Let the flavours transport you to the heart of Yoruba land, where food is not just eaten but celebrated, where every meal is a journey worth taking.
