SS3 Catering Craft Practices Lesson Note on Yoruba Dishes

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TOPIC: NIGERIA DISHES

SUB-TOPIC 1:  YORUBA DISHES

RECIPE AND METHOD.

AMALA WITH EWEDU/GBEGIRI SOUP

RECIPE

Yam flour

Ewedu

Beans

Palm oil

Locust beans

Salt

Seasoning

METODS OF PREPARATION

AMALA

1. Boil water and stir the yam flour
2. Add hot water if too hot thick and stir well until fluffy.
3. Serve and keep hot.

EWEDU

1. Boil water and add a pitch of potash and locust beans.
2. Boil for ten minutes and add ewedu leaves
3. Use broom to patch it until the leaves are divided into blended particles.
4. Add salt to taste.

GBEGIRI

1. Wash beans, peel the back and cook for 45minutes.
2. Use broom to patch it to make a beans paste
3. Add water, dry pepper, onion, seasoning and palm oil.
4. Cook for another 10minutes.
5. Serve with amala, ewedu, gbegiri with stew of choice.

IKOKORE

RECIPE

Water yam—1kg

Smoked fish—2large sizes.

Cray-fish—2tbsp

Tomatoes—-1 medium size

Fresh pepper—5small size

Palm oil——5tbsp

Fermented melon (ogiri)— to taste.

Salt to taste

Onion—1 small size.

METHODS

1. Peel and grate the water yam
2. Blend tomatoes, onion and pepper.
3. Pour water into the cooking pot, add the shredded smoked or dried fish, blended pepper and allow to boil.
4. Add oil and allow to boil for another 4 minutes.
5. Reduce the heat to simmering level.
6. Add the grated yam gently to the simmering level
7. Stir gently with rolling pin.
8. Some of the yam balls break up to thicken the stew while some lumps remains.
9. Serve with eko and eba.

EVALUATION

List six (6) ingredients for ikokore soup

Explain the preparation of ewedu soup.

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