Description

Abula is a beloved Yoruba soup combination — traditionally Gbegiri and Ewedu served together with a rich stew, eaten alongside Amala, the soft swallow made from yam flour (elubo), plantain flour (lafun), or cassava flour. This combo brings all three into your kitchen in packages.

Amala is the swallow of choice for this meal — light, smooth, and mildly earthy, it’s the perfect base for soaking up rich, well-seasoned soups.

Gbegiri Soup is a smooth, protein-rich soup made from peeled and cooked beans, blended to a creamy consistency. It’s traditionally served together with Ewedu as part of the full Abula experience.

Ewedu Soup adds a silky, slightly stretchy texture made from ground jute leaves — a signature part of any authentic Abula spread.

This combo also works beautifully alongside other soups like Ogbono, Egusi, or Efo Riro if you want to mix things up.

Recipe tip: Prepare your Amala with yam flour (elubo), cassava flour (lafun), or plantain flour depending on your preference — each gives a slightly different texture and flavor.