Abula (Nigerian Three Stews)

PIn it

Introduction

Abula is a classic Nigerian three-stew combination: gbegiri (a creamy bean purée thickened with ground crayfish), ewedu (a silky leafy green cooked with fermented locust beans), and a fresh pepper sauce. Served together over rice, these three distinct stews complement each other—the richness of the beans balances the earthiness of the greens and the bright heat of the pepper sauce. This is a showstopper dish that rewards planning ahead, since the beans need overnight soaking.

Recipe Details

• Prep Time: 20 minutes (plus overnight soaking)
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes (not including overnight soaking)
• 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

• With stockfish instead of dryfish: Stockfish delivers a deeper, more assertive umami flavor and holds its texture longer in the gbegiri without breaking down as quickly; soak it separately for 10 minutes before adding.
• Ewedu with leafy spinach: Fresh or frozen spinach will cook down faster (skip the 15-minute boil and reduce to 5 minutes) and deliver a milder, less bitter green note.
• Richer gbegiri with beef stock: Replace half the cooking water for the meat with beef broth to deepen the savory backbone without changing the technique.
• Raw pepper sauce with no cooking: Blend the peppers and tomatoes and serve cold or at room temperature as a bright, crisp contrast; this cuts 10 minutes from your total time.
• Habanero heat variation: Substitute 1 habanero pepper for 1 red bell pepper in the pepper sauce for significantly sharper heat and a slightly different flavor profile.

Tips for Success

• Don’t skip the overnight bean soak—it loosens the skins so they rub off easily, which keeps your gbegiri smooth rather than gritty.
• When blending the beans, add just enough liquid to move the blades; a stiff purée blends easier and gives you better control over the final thickness.
• The pepper sauce must cook until the raw, grassy taste disappears—usually 5–8 minutes of steady heat; taste it to confirm.
• Stir the ewedu gently after blending so the locust beans disperse evenly and don’t clump at the bottom.
• If your gbegiri seems too thick when the dryfish is soft, thin it with a splash of the meat broth; it should have a spoonable, stew-like consistency.

Storage and Reheating

FAQ

Can I make this the day before?

Yes, and it often tastes better the next day as the flavors settle. Store the three stews in the same container and reheat gently on the stovetop.

What if I can’t find ewedu leaves?

Substitute spinach or kale, though the earthiness will shift slightly. Use the same volume and reduce the cooking time to 5 minutes since these greens are softer than ewedu.

How do I know when the gbegiri is done?

The dryfish should be completely softened and almost falling apart, and the bean purée should be thick enough to coat a spoon without running off immediately.

Can I adjust the heat in the pepper sauce?

Absolutely. Use fewer tomatoes and more peppers for extra heat, or add just 1 red pepper and 1 milder variety like yellow bell pepper for a gentler sauce.