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.
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!