Ewedu and Gbegiri

Gbegiri and Ewedu Soup
When you hear Gbegiri, ewedu must be close by too. Gbegiri is a traditional Nigerian dish, specifically popular to the Yoruba natives. Ewedu is draw soup also from the Yoruba people. This delicious meal is so tantalizing, you need to try it out! Both dishes are best eaten together with amala, no questions please.
This dish will require enough pepper and oil. Lets begin! 

Ingredient 6 servings
Red palm oil
1 medium size onion
2 teaspoon of ground crayfish
2 tomato
2 red bell pepper(tatashe)
6 scotch bonnet (atarodo)
Meat stock
Dry fish
Beef/fish/chicken
2 cups of beans
Salt and seasoning to taste

Directions
Was beans inside water to peel off skin, continue peeling till the skin is completely off, remove peels and rinse clean.
Boil the meat, fish, and stockfish, season with salt and onion. Blend atarodo, bell pepper, tomatoes and onions, till paste is thick and pour in a clean bowl.
Pour clean beans into a pot and put a little water and plenty meat stock and boil for 35 mins. In 35 minutes check to see if beans is soft and mushy, if not boil further. Now soft you can now blend it in a blender to get that smoother texture (optional). But If you're ok with the texture, go ahead and add in red oil, pepper, dry fish, a cube of seasoning and salt to taste.
Cook till all harmonizes into a form of bright coloured fine paste then mash even further with s handheld wooden spatula (turning garri/omorogun) till smooth and perfect.
Allow to boil on low heat for 5 minutes. Serve with Ewedu (Jute leaf), and amala.

Viscosity is key when making EWEDU SOUP
HOW TO MAKE EWEDU SOUP
Ingredient
Ewedu leaves
1 teaspoon of blended potash (optional)
A pinch of salt

Instructions
Carefully pick just the leaves (stem is NOT allowed) of the ewedu and wash properly with clean water to remove any sand.
Pour a small cup of water into a pot, add salt and your Ewedu leaf, add in the blended potash to help soften it. Add your washed locust and boil for 10/15 mins with the pot open. At this point you can add your seasoning cubes if you wish. When it is soft(slimy), use the local broom and pound or mash. 

Serve alongside Gbegiri and Amala