Abula (Nigerian Three Stews)

Introduction

Abula is a trio of complementary Nigerian stews—creamy bean purée (gbegiri), silky leafy stew (ewedu), and bright pepper sauce—served together on one plate. The three textures and flavors balance each other: rich and mild, smooth and herbal, sharp and fresh. This dish requires advance planning (overnight bean soak) and takes 1.5 to 2 hours total, but most of that is unattended simmering.

Recipe Details

• Prep Time: 20 minutes (plus overnight bean soak)
• Cook Time: 90 minutes
• Total Time: 110 minutes (plus overnight)
• Servings: 2–3

Ingredients

Gbegiri

• 1 cup dried beans
• 2 large pieces of meat, cut into pieces
• ½ cup palm oil
• 1 onion
• 2 teaspoons ground crayfish
• Salt to taste
• 2 dryfish

Ewedu

• 3 cups ewedu leaves
• 1 piece of potash
• ½ teaspoon salt
• 1 stock cube
• 2 nylons of fermented locust beans

Pepper sauce

• 2 red bell peppers
• 3 tomatoes

Instructions

Gbegiri

1. Soak the beans in water overnight. Remove and discard the skins.
2. Boil the beans in fresh water until very soft. Drain well.
3. Blend the beans to a purée using a blender. Set aside.
4. Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
5. Heat a small amount of palm oil in a pot. Add the blended beans, crayfish, salt, boiled meat, and dryfish. Cook until the fish is softened.

Ewedu

1. Boil the ewedu for about 15 minutes.
2. Soften with potash, then add a pinch of salt and stock cube.
3. Blend the ewedu mixture until smooth, and stir in the locust beans.
4. Reduce the heat, and allow to simmer.

Pepper sauce

1. Blend the pepper and tomato together until smooth.
2. Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
3. Serve the pepper sauce in one dish with the gbegiri and ewedu.

Variations

Protein swap in gbegiri: Use chicken thighs instead of beef for a lighter, faster-cooking option; reduce the boiling time to 30 minutes and the final simmer to 10 minutes.

Leafy greens alternative: Substitute spinach or collard greens for ewedu leaves if ewedu is unavailable; boil for 10 minutes instead of 15, as these greens soften faster.

Extra richness: Double the palm oil in the gbegiri for a more luxurious, silkier purée; this also deepens the color and flavor.

Milder pepper sauce: Seed and remove the white membrane from the red peppers before blending to reduce heat without losing the fresh pepper flavor.

Thinner consistency: If your gbegiri or ewedu feels too thick, thin with meat broth or water added gradually while simmering until you reach your preferred texture.

Tips for Success

Taste the gbegiri before serving: The crayfish and salt can vary in strength by brand; add incrementally and adjust after the dryfish has fully softened (about 15 minutes in the palm oil mixture).

Watch the ewedu for lumps: Blend thoroughly after adding the potash and stock cube to ensure a completely smooth texture; any grainy bits will persist through serving.

Keep the three components separate while cooking: Cook each stew in its own pot so flavors stay distinct and you can adjust seasoning independently; combine them only on the plate.

Use fresh potash if possible: Potash (also called cooking soda or lye) is crucial for softening the ewedu and deepening its color; if you cannot find it, the stew will be tougher and duller, so source it before starting.

Storage and Reheating

FAQ

Can I use canned beans instead of dried?

Where do I find ewedu leaves and potash?

How do I know when the dryfish in the gbegiri is fully softened?

It should break apart easily with a wooden spoon and no longer feel stiff or sharp; this usually takes 15–20 minutes once added to the hot palm oil mixture. Taste a small piece to confirm.

Can I make this recipe without fermented locust beans?

The locust beans add a distinctive umami depth that is difficult to replicate; omitting them will leave the ewedu tasting incomplete. If unavailable, a small amount of soy sauce (1 teaspoon) can add savory depth, though it will not taste authentic.