. This combination usually features dark yam flour swallow (Àmàlà dudu) served alongside a rich vegetable soup—such as Efo Riro (stirred leafy greens) or Ewedu (jute leaves)—and topped with a savory tomato-based chicken stew. [1, 2, 3, 4, 5]

• For the Amala: Elubo (yam flour) and boiling water.
• For the Vegetables (Efo Riro): Fresh Ugu (fluted pumpkin) or spinach, palm oil, locust beans (iru), ground crayfish, and a coarsely blended pepper mix (tatase, rodo, and onions).
• For the Chicken: Chicken pieces, onions, seasoning cubes, thyme, curry, and a tomato-pepper blend for the stew. [1, 2, 3, 4, 5]

• Boil the chicken with chopped onions, curry, thyme, salt, and seasoning cubes until tender.
• Fry or grill the chicken pieces to lock in flavor and texture.
• Fry the pepper mix in vegetable or palm oil, add the chicken stock, and simmer until the oil separates.
• Toss the chicken back into the stew and let it soak up the flavors. [1, 2, 3, 4, 5]

• Heat palm oil in a pot and sauté your onions and locust beans (iru) until fragrant.
• Add your blended peppers and cook down for a few minutes.
• Season the base with ground crayfish, seasoning cubes, and salt.
• Stir in the chopped greens (Ugu or spinach) and let it simmer for 3 minutes so the vegetables stay vibrant. [1, 2, 3, 4]

• Bring water to a boil in a pot, then turn down the heat.
• Add elubo quickly into the water while stirring fast with a wooden spatula (omorogun) to prevent lumps.
• Add a splash of hot water, cover the pot, and let it steam on low heat for 3 minutes.
• Knead the dough thoroughly against the sides of the pot until it is smooth, light, and stretchy. [1, 2, 3, 4]