Abula (soup)

A traditional Nigerian soup

Overview

Amala and Abula served together

Abula is a traditional Nigerian soup that is particularly popular among the Yoruba people of Nigeria. It is often served with amala, a type of swallow made from yam flour, and is known for its rich and flavorful taste. Abula is a combination of three different soups: gbegiri, ewedu, and obe ata.

Components

Gbegiri

Close-up of Abula with Gbegiri

Gbegiri is a soup made from beans, specifically peeled black-eyed peas or brown beans. The beans are cooked until soft and then blended into a smooth paste. This paste is then cooked with spices and sometimes palm oil to create a creamy and flavorful soup.

Ewedu

Ewedu is a soup made from the leaves of the jute plant. The leaves are cooked and blended into a slimy, green soup that is often seasoned with locust beans and other spices. Ewedu is known for its unique texture and is a staple in Yoruba cuisine.

Obe Ata

Obe Ata, also known as pepper soup, is a spicy tomato-based soup that is made with a blend of tomatoes, peppers, and onions. It is seasoned with various spices and sometimes includes meat or fish. Obe Ata adds a spicy and tangy flavor to the Abula combination.

Preparation

To prepare Abula, each of the three soups is cooked separately. Once ready, they are combined in a bowl, often with the Gbegiri at the base, followed by the Ewedu, and topped with the Obe Ata. This combination is then served with Amala or other types of swallow such as fufu or pounded yam.

Cultural Significance

Abula is more than just a meal; it is a cultural experience that reflects the rich culinary traditions of the Yoruba people. It is often served at special occasions and gatherings, symbolizing hospitality and community.

Related pages

• Yoruba cuisine
• Nigerian cuisine
• Amala (food)
• Swallow (food)