I’m here from America in chicago …. I LOVE EATING WITH MY HANDS AND YOUR SUPPOSE TO WITH CERTAIN NIGERIAN FOOD ! Here in 2024 to support u thanks your a great cook !
personally I like when people show what their customs are, and keeping up their traditions they love in full force. It's actually very nice to see, please don't change! This soup looks lovely too!
Chef Lola, I love how down to earth you are. I could listen to you share memories and learn recipes from you all day. Such a joy to find your channel. Thank you!!
American here, I haven't the first clue of the ingredients of what you made or anything but this was amazing to watch. The traditional ways you spoke about and the advice you shared from your uncle still spoke to me on a deeper level, reminding me of my own uncles and aunts. I would love to try this dish one day and to learn more about your culture; adding the memories of your family helped give me just the smallest insight and what I saw was beautiful! thanks so much for sharing!
I'm from northeastern part of India and this dish reminded me of our traditional village food, the amala that you made is same as we make using finger millet or wheat flour and the eduwu soup looks same like nettle soup, the only difference is we don't add crayfish and locust beans. Thanks a lot for sharing this recipe. God bless u.
This is the best video ever. Girl I’m not Nigerian but I should of been because I looooooooove this food and you found a way to show the recipe in a easy to follow manner. You are a godsend and a blessing. Thank you love
The ewedu looks so green and slimy and the almala so smooth and lump free! This recipe bring me lots of memories, I ate this alot in the streets of Lagos 🙈. Thanks for sharing chef Lola ✨❤️
So good to watch you cook one of my favorite dishes. Please what spice do you use to preserve your Alubo or Amala?, cus I make my own Amala powder. And why don’t my Ewedu draw!, I noticed the specie you use for your ewedu isn’t what we have in Northern part of Nigeria
Great video! Today is the first day I'll be making ewedu soup. I miss it after my youth service in the West. I hope it comes out well. By the way, you should be telling stories too. You have a well-controlled, beautiful story-telling voice.
I enjoyed watching every bit of the video Even though I already know how to prepare amala and ewedu before I still learned new things....I'm subscribing right away ma'am
This looks amazing! I subscribed because of the fufu recipe and am salvating at everything else🤩 Also.. hands are the perfect utensil, less dishes to wash.
Eat with your hands! Those idiots will always find something to criticize. Miserable human beings. The color of green is brilliant. The texture reminds me of okra with its gelatinous consistency. Others are fortunate that you provide unique recipes and detailed instructions for the correct methods of cooking.
Thanks Susan, you trulyhave a kind heart. I love eating my "swallow foods" with my hands and I actually ate the rest with my hands. I just wanted to call out the "perfect ones". 😂
Agreed! We don't have a Nigerian restaurant in my New England town, but we have an Eritrean one that I go to often, and I would never think to ask for utensils... lotta foods just taste better from the hand!
Hi, I am growing this plant here in Australia and I would like to make this recipe. Locust bean is carob bean, is yours fermented? How do I ferment it? Is this african dried crayfish? Do i reconstitute it in water first? I also grow my own cassava and am trying your fufu recipe! I usually make it into flour and make a dense loaf from it or sweeten and add coconut cream for a desert. Looking forward to your reply and trying lots of recipes. Thankyou so much.
Yes, locust bean is carob bean and the one I used in this recipe is fermented. I haven't tried fermenting it myself because the proess is quite long and time consuming plus the smell. Here is a link on how to make it if you're interested www.ncbi.nlm.nih.gov/pmc/articles/PMC3550919/#:~:text=Processing%20of%20locust%20beans%20involves,player%20in%20locust%20bean%20processing.
Please what are the preservatives you used in preserving your elubo...yam or plantain flour. Thank you for the detailed tutorial on how to cook the ewedu. I cook mine for five minutes max...and I also blend as smoothie and drink raw.
Thank you for the teaching. I celebrate you. I noticed you used himalayan salt to prepare the ewedu. This really impress me because of the 84 nutrients that are in himalayan salt. Please is goya powder a natural food ingredient? If it is, how can I get the goya powder?
Chef lola don't worry aboit people , nothing is wrong with eating with your hands i Trinidad most people do especially with our east indian foods , Ancestors use to eat with their hands🤷♀️🤷♀️🤷♀️🤦♀️🤦♀️🤦♀️🙏🙏🙏🙏👍👍👍,you continue to do what you ars doing .
Please what spices did you add to prevent the bugs from entering the amala? I want to preserve my flour, amala and wheat and corn Also what is potash? I've been hearing of it but my mum never used it so I don't know how it looks
Nice content. Is it possible for you to make jute smoothies. I know jute is very medicinal but I hardly cook it and am looking for a very easy way to consume it.
Thank you so much for this recipe, I'm definitely gonna try it. But I'd like you to share how to cook it without blender while I still have my locust bean and crayfish in it because, I'm a student and I don't have electric blender also, the power supply here is really poor. Also, I searched for your Edikaikong soup recipe but couldn't find it, kindly share it please. Thank you Chef Lola, you rock!
Exactly how I was taught by Big Mummies while growing up. We were taught to chop it on a board and we were taught to use the stunted brown as grandma's & big mummies didn't have that westernised kitchen equipment. And even if they were given, they'd never use it. But my parents being from the UK, brought the blender along and we used that. But to make Amala, it's good on the stove, then the hot pot is transferred to the floor with napkins used as a heat buffer while the pot is held with your feet, you vigorously mix and turn the content with your energy optimum to blend the amala smoothly and fluffy.
luwatoyinbaruwa238 0 seconds ago Chef Lola i love your explicit explanation. Can you pls tell us the spices you use to preserve your elubo? Thanks in anticipation.
Where can I buy these ingredients online? Also will spinach give this same consistency? And BTW there are plenty of us not so perfect people who enjoy watching you eat with your hands. I love tradition. Ignore the naysayers.
No, Spinach is not a slimy vegetable so it wouldn't give the same consistency/viscosity as jute/ewedu leaves. Blended/diced okro will give same viscosity/sliminess though.
I’m here from America in chicago …. I LOVE EATING WITH MY HANDS AND YOUR SUPPOSE TO WITH CERTAIN NIGERIAN FOOD ! Here in 2024 to support u thanks your a great cook !
personally I like when people show what their customs are, and keeping up their traditions they love in full force. It's actually very nice to see, please don't change! This soup looks lovely too!
Chef Lola, I love how down to earth you are. I could listen to you share memories and learn recipes from you all day. Such a joy to find your channel. Thank you!!
I am from India but I don't know why I feel at home here. ❤️
American here, I haven't the first clue of the ingredients of what you made or anything but this was amazing to watch. The traditional ways you spoke about and the advice you shared from your uncle still spoke to me on a deeper level, reminding me of my own uncles and aunts. I would love to try this dish one day and to learn more about your culture; adding the memories of your family helped give me just the smallest insight and what I saw was beautiful! thanks so much for sharing!
I'm from northeastern part of India and this dish reminded me of our traditional village food, the amala that you made is same as we make using finger millet or wheat flour and the eduwu soup looks same like nettle soup, the only difference is we don't add crayfish and locust beans.
Thanks a lot for sharing this recipe. God bless u.
We Also Have Wheat And Millet Especially In The Northern Part Of Nigeria.
I'm from Sudan and we love the taste of ewedu but we call it Molokhia and we eat it with Sudanese Kisra. It's very healthy and light on the stomach.
So good to know! I know it's also called Molokhia but I thought it's only in some parts of middle east and Egypt. Thanks for sharing.
This is the best video ever. Girl I’m not Nigerian but I should of been because I looooooooove this food and you found a way to show the recipe in a easy to follow manner. You are a godsend and a blessing. Thank you love
The ewedu looks so green and slimy and the almala so smooth and lump free! This recipe bring me lots of memories, I ate this alot in the streets of Lagos 🙈. Thanks for sharing chef Lola ✨❤️
Thanks ma'am
So good to watch you cook one of my favorite dishes. Please what spice do you use to preserve your Alubo or Amala?, cus I make my own Amala powder. And why don’t my Ewedu draw!, I noticed the specie you use for your ewedu isn’t what we have in Northern part of Nigeria
Love your honesty and how you speak of the traditional way of cooking amala, it is amazing 😊
I'm glad you liked it! It's important to me to share the traditional methods.😊
I like putting the pot on the floor and stirring it vigorously
The best 👌
Wow! I really enjoy the video, thanks for sharing I will definitely try your method.
Honestly, the best video I’ve seen so far
I really enjoyed watching your video, very detailed and clear.
Great video! Today is the first day I'll be making ewedu soup. I miss it after my youth service in the West. I hope it comes out well. By the way, you should be telling stories too. You have a well-controlled, beautiful story-telling voice.
Thank you so much! I will consider it 😊
@@cheflolaskitchen 🤤😚🥳
You really look good your skin is glowing I guess from eating d right food
Thanks for sharing, this is great
It looks lovely. I'm from Malaysia and hardly know anything about Nigerian food. Love your videos. Thank you
That looks super delicious, love that gorgeous Green color!!
It worked! Thanks really no stress! Had a Good result
Using your hands to eat makes you enjoy the meal better. Thanks chef for the tips
Thank you for sharing this post. I have two ewedu plants. I am making it now with dried shrimp. ❤
We call the leaves ayoyo and the amala is called konkonte in ghana 🇬🇭
I love cooking too ma , I will love to learn more
Here comes my favorite chef on TH-cam making me salivate…
Btw, what do you use in preserving the flour, share please.
Thanks dear sister...I used star anise.
Look very delicious 🤤 😋 I love Africanfood
I love ur video .I want to cook it now
I tried it and it worked! Thanks Chef ❤😊🎉
Thanks so much for this recipe
I enjoyed watching every bit of the video
Even though I already know how to prepare amala and ewedu before I still learned new things....I'm subscribing right away ma'am
I totally loved every bit of your story telling as you made this delicious soup
This looks amazing! I subscribed because of the fufu recipe and am salvating at everything else🤩 Also.. hands are the perfect utensil, less dishes to wash.
Me too. I searched for fufu and the beautiful lady had the best recipe easy to follow .
😂thanks for sharing this palatable ewedu soup, but I like preparing my amala as our old mothers does😅😂😁🤣❤🥰🥰.
I love this thanks but what spices do you use to preserve your yam flour
What if tou don't have locust bean can you substitute with Ogiri Okpei?
Chef Lola, sounds like there's a consensus here... eat with your hands the way it's meant to be eaten! It looks so delicious... ❤️
yes you should eat like you normally do without listening to ignorant people😚
Good work and thank you
I love this . I always have problems making it draw so this does not encourage me to prepare. I will try this method
I have never eaten amala before,i will try it one day.i find the colour appealing
Eat with your hands! Those idiots will always find something to criticize. Miserable human beings. The color of green is brilliant. The texture reminds me of okra with its gelatinous consistency. Others are fortunate that you provide unique recipes and detailed instructions for the correct methods of cooking.
Thanks Susan, you trulyhave a kind heart. I love eating my "swallow foods" with my hands and I actually ate the rest with my hands. I just wanted to call out the "perfect ones". 😂
😀👍
I actually grew Ewedu at home in South Africa, now its time to make it.
Yay..go for it 🥰
Whao. Lovely video. Please can you tell me the preservatives you use for the yam flour. Thanks
I absolutely love your channel!!
Eat it with your hands! Forget those people. I am American but I eat the way it's supposed to be eaten.
Oh dear, thank you ❤❤❤
Agreed! We don't have a Nigerian restaurant in my New England town, but we have an Eritrean one that I go to often, and I would never think to ask for utensils... lotta foods just taste better from the hand!
Smiles
Thank you nice comments some people would rather be nasty with rude comments that we eat with our hands
I don’t care about perfect people I grew up eating with my hand I will continue to eat with my hands until I die 😂
Wow..... thank you ma, i learn alot ❤❤❤❤❤❤❤❤❤
I’d love to try it.
Please do. I'll be glad to hear your feedback!
Great job.
Hi, I am growing this plant here in Australia and I would like to make this recipe. Locust bean is carob bean, is yours fermented? How do I ferment it? Is this african dried crayfish? Do i reconstitute it in water first? I also grow my own cassava and am trying your fufu recipe! I usually make it into flour and make a dense loaf from it or sweeten and add coconut cream for a desert. Looking forward to your reply and trying lots of recipes. Thankyou so much.
Yes, locust bean is carob bean and the one I used in this recipe is fermented. I haven't tried fermenting it myself because the proess is quite long and time consuming plus the smell. Here is a link on how to make it if you're interested www.ncbi.nlm.nih.gov/pmc/articles/PMC3550919/#:~:text=Processing%20of%20locust%20beans%20involves,player%20in%20locust%20bean%20processing.
You don't need to reconstitute the crayfish in water. Just use as is (ground) - Yes, I used the African dried crayfish
This is really nice. Well done.
What are the spices you used to preserve the elubo. Thanks
Please what are the preservatives you used in preserving your elubo...yam or plantain flour. Thank you for the detailed tutorial on how to cook the ewedu. I cook mine for five minutes max...and I also blend as smoothie and drink raw.
Hand mixer for amala is a game changer. Actually for any swallow.
I will give that a try one of these days. Thanks for the contribution. 😊
We call the jute leaves, Krain-Krain in Sierra Leone and overall, the ewudu soup is called Obiata. It's very delicious 😋
Please what spice did you use to preserve elubo (yam flour)
Hello thanks for sharing what else did you serve the ewedu with other than the amala?
Hi..you can serve your ewedu with most swallow foods like Semo,wheat etc
Thank you for the teaching. I celebrate you. I noticed you used himalayan salt to prepare the ewedu. This really impress me because of the 84 nutrients that are in himalayan salt. Please is goya powder a natural food ingredient? If it is, how can I get the goya powder?
Thank you for this.
You are welcome 😊
Chef lola don't worry aboit people , nothing is wrong with eating with your hands i Trinidad most people do especially with our east indian foods , Ancestors use to eat with their hands🤷♀️🤷♀️🤷♀️🤦♀️🤦♀️🤦♀️🙏🙏🙏🙏👍👍👍,you continue to do what you ars doing .
انا من السودان احب اكلتكن دي مرررة لأنها مثل اكلة حقتنا العصيدة
Please I'll like to know how to preserve the leftover ewedu so that it retains the slime or draw?
What is the ingredients you used to preserve your elubo?
Well done sis. Learnt something new today and I just subscribe. Everything looks amazing. On point. Well done. 👏👏👏👏👏
Very nice presentation
Thanks a lot
A good one there please what did you use to preserver your amala flour. Thank you.
I see star anise and cardamom pods
And also, if i use frozen ewedu leaves,will it affect the way it draws?
dem nor de add stockfish?
Please what spices did you add to prevent the bugs from entering the amala?
I want to preserve my flour, amala and wheat and corn
Also what is potash? I've been hearing of it but my mum never used it so I don't know how it looks
Nice content. Is it possible for you to make jute smoothies. I know jute is very medicinal but I hardly cook it and am looking for a very easy way to consume it.
Me too
Can you use dried ewedu leaves?
Please what was the last ingredient added to the ewedu after salt?
In northern and eastern Uganda, we call Ewedu Otigo or Atigo. We typically mix ewedu in cowpea leaves, mixed with peanut or sesame butter.
Oh, Interesting!!
I would love to know more about it🙂
What spices do you use to preserve your amala pls?
@@taiwoagbede same question I had after watching this
I enjoyed ur class
Thank you! 😃
Delicious
Can you boil the ewedu leaf before blending it
Great job der chef
Thank you 😊
Mix the yam flour with cold water first like custard and there will never be lumps in the amala.
Really nice looking. By the way how do you marinate your chicken 🐓. Please advise?
Good job 👍, can you share the name of spices you use to preserve you yam flour pls?
What spices did you used to preserved it ( elubo )
I just used this recipe to make my ewedu and it came out so beautiful. Thank you.
Thank you so much for this recipe, I'm definitely gonna try it. But I'd like you to share how to cook it without blender while I still have my locust bean and crayfish in it because, I'm a student and I don't have electric blender also, the power supply here is really poor. Also, I searched for your Edikaikong soup recipe but couldn't find it, kindly share it please.
Thank you Chef Lola, you rock!
Does salt added to ewedu on fire makes it less slimy?
Please talk more about the spices you put in the elubo, I've stopped buying because of it. Please help!
Exactly how I was taught by Big Mummies while growing up. We were taught to chop it on a board and we were taught to use the stunted brown as grandma's & big mummies didn't have that westernised kitchen equipment. And even if they were given, they'd never use it. But my parents being from the UK, brought the blender along and we used that. But to make Amala, it's good on the stove, then the hot pot is transferred to the floor with napkins used as a heat buffer while the pot is held with your feet, you vigorously mix and turn the content with your energy optimum to blend the amala smoothly and fluffy.
luwatoyinbaruwa238
0 seconds ago
Chef Lola i love your explicit explanation. Can you pls tell us the spices you use to preserve your elubo? Thanks in anticipation.
I use Star Anise 🙂
Do you add pepper when preparing ewedu?
I personally don't use it but I know some people do.
What is ewedu called in English, so I can look for it in my state. As always your food looks so good Chef Lola
Its called jute leaves
@@cheflolaskitchen thank you. What type of store might carry them? Would they be in Asian grocery stores?
Good work,thanks for sharing with us how to cook ewadu.It looks tasty and delicious
What spices did you use to preserve the elubo?
From what I could see it looked like one of the ingredients was Star Anise. Though I am not entirely sure as I've never made this before.
Do u add red oil to ewedu?
thanks
You're welcome!
WOW
Nice one ma
Where can I buy these ingredients online? Also will spinach give this same consistency? And BTW there are plenty of us not so perfect people who enjoy watching you eat with your hands. I love tradition. Ignore the naysayers.
No, Spinach is not a slimy vegetable so it wouldn't give the same consistency/viscosity as jute/ewedu leaves.
Blended/diced okro will give same viscosity/sliminess though.
@@AbisolaFadire thanks
This is Yummy
Thank you so much.
Yummy. Where are you located? I would love to get my hands on fresh ewedu like that ☺️
Plz ma, list the ingredients
This is called ayoyo in Ghana