Amala with Ewedu and Stew

1. Season the beef with one crushed stock cube, half the sliced onion and a little salt, then simmer in just enough water to cover for 25 to 30 minutes until fully tender and cooked through, reserving the stock.
2. For the stew, blend the bell peppers, tomatoes, scotch bonnets and the remaining onion until smooth, then pour into a pot and boil for about 10 minutes to reduce excess liquid.
3. Heat the palm oil in a separate pot, add the reduced pepper blend with the locust beans and crayfish, then fry for 15 to 20 minutes, stirring often, until the oil floats; add the cooked beef, reserved stock and the remaining stock cube and simmer gently for another 10 minutes, seasoning with salt.
4. For the ewedu, bring 500 ml water to a boil with the dissolved potash, add the washed ewedu leaves and cook for 5 minutes, then use a broom whisk or stick blender to break the leaves into a fine, slightly draw consistency and stir in a little crayfish and salt.
5. To make the amala, bring the remaining water to a rolling boil in a heavy pot and reduce the heat to medium.
6. Gradually sprinkle in the yam flour while stirring vigorously with a sturdy wooden spatula, working out all lumps until a smooth, stretchy dough forms that pulls away cleanly from the sides of the pot.
7. Add a splash more hot water, cover and let the amala steam over low heat for 3 to 4 minutes, then stir once more until uniform and elastic.
8. Mould the amala into smooth rounds and serve hot alongside the ewedu and the rich pepper stew.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender · Whisk