NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Yam flour

1 cup Jute leaves

4 oz Lean beef

2 oz Beef tripe

0.5 tbsp Palm oil

1 tbsp Locust beans

0.25 cup Red bell pepper

0.25 cup Onion

0.5 tsp Ground crayfish

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Water

PREPARATION

• 1

  In a medium pot, combine the lean beef and beef tripe with sea salt, black pepper, and enough water to cover; simmer until the meats are tender and the liquid has reduced.

• 2

  While the meat cooks, pulse the fresh jute leaves in a blender with a splash of water until a smooth, slightly viscous consistency is reached.

• 3

  Transfer the jute leaf puree to a small saucepan, add the ground crayfish, and simmer over low heat for 3 minutes until vibrant green and thickened.

• 4

  In another small skillet, heat the palm oil over medium heat and sauté the pureed red bell pepper, onion, and locust beans for 6 minutes to create a savory stew base.

• 5

  Stir the cooked assorted meats into the pepper stew base, allowing the flavors to meld for 5 minutes over low heat.

• 6

  Bring 1 cup of water to a rolling boil in a clean pot, then slowly whisk in the yam flour, stirring vigorously with a wooden spoon until a smooth, elastic dough forms.

• 7

  Serve the warm amala alongside the silky ewedu soup and the rich, assorted meat stew for a balanced and authentic meal.