Abula is simply a consolidated name for Gbegiri (Bean soup) x Ewedu (Jute leaves pureé) x tomato stew x Amala (Yam flour swallow).
This recipe details the recipe for the abula excluding the amala, as you can easily swap that out for any other swallow of your choice.

Servings |
Servings
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Ingredients
Gbegiri
- 480 g Bean flour
- 4 Tbsp Palm Oil
- 3 Bell Pepper (Chopped finely - can use a food processor)
- 2 Sweet Pepper (Chopped finely - can use a food processor)
- 8 Tomato (Chopped finely - can use a food processor)
- 1 Scotch Bonnet
- Seasoning (Seal salt, Pepper, fresh herbs)
- 1 Red Onion (Sliced into fine bits)
Tomato Sauce
- 400 g Chopped Tomato
- 63 g Tomato Puree
- 1 Red Onion
- 3 Garlic Cloves
Ewedu
- 2 cup Ewedu leaves (Ground)
- 12 Fillets Trout Fish
Ingredients
Gbegiri
Tomato Sauce
Ewedu
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Instructions
Gbegiri
- For the fish, season with some fish seasoning, sea salt, curry powder (preferably for an hour or two). Pop into a grill for about 25 minutes (turning half way through). You'll get some stock, keep it, it will come in handy later.
- In a food processor, pulse the bell, sweet peppers, scotch bonnet and tomato
- In a large pot (on medium heat), add in the palm oil, pepper mix and onion - fry till brown.
- While the pepper cook, make your bean paste by mixing the ban flour with 600ml cold water until well incorporated.
- Once the tomatoes have broken down, add the paste to the pan and stir in
- Pour in some fish stock (mixed with water) and seasoning, and stir in thoroughly. The soup will now start to thicken.
- Once the thickening starts, reduce the heat and allow to cook for about 10mins (adding water occasionally to maintain your desired consistency)
- Once ready, take off the hob and set aside
Tomato Stew & Ewedu
- In a blender, pulse the chopped tomato, garlic and onion till you get a smooth tomato paste
- Pour into a small pot on medium heat, season with 1 maggie cube, sea salt, fresh herbs and add in the tomato puree.
- Allow to cook for about 10 minutes until it thickens slightly. Taste occasionally and adjust to taste with crushed pepper or to taste
- Grind your ewedu and season with some sea salt (i added a little bit ground crayfish) and pour into a small pot. Cook for about 5 - 10 minutes
- On your serving plate, serve the gbegiri, stew and ewedu as shown in the picture, with your swallow of choice and enjoy!
Recipe Notes
Nutritional Info
Cal: 375 | Carb: 38.1g | Pro: 28.8g | Fat: 25.1g
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