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Abula Deconstructed

Also known as Abula Deconstructed (Fine Dining Yoruba)

Deconstructed Abula is arguably the most important dish in Nigerian fine dining — a reimagining of the iconic Yoruba Abula combination (Amala, Gbegiri, Ewedu and Obe Ata) in which each component is presented separately with fine dining precision and elevated technique. The Amala is formed into smooth, perfect portions.

Abula Deconstructed, Nigerian cooking

Ingredients

  • 1 big cup of yam flour (elubo)
  • Hot water as needed FOR THE GBEGIRI REDUCTION:
  • 1 big cup of honey beans, cooked very soft and blended completely smooth
  • 1 cooking spoon of palm oil, ground crayfish, blended Atarodo and seasoning — reduced to a thick, intensely flavoured sauce FOR THE EWEDU:
  • 2 big handfuls of fresh ewedu leaves, blended until smooth
  • Ground crayfish, seasoning and salt FOR THE OBE ATA REDUCTION:
  • Standard Obe Ata (Recipe #038) reduced by half over medium heat to a glossy, intensely flavoured concentrate
  • A big handful of premium peppered chicken, very finely shredded FOR GARNISH:
  • Fresh micro herbs and fine strips of spring onion

Method

  1. 01

    Making the Amala. Prepare Amala as in Recipe #103. While warm and pliable, mould into neat, smooth portions using a wet spoon or small mould. Each portion should be perfectly shaped. Set on a tray and keep warm.

  2. 02

    Making the Gbegiri Reduction. Prepare Gbegiri (Recipe #035) and continue cooking beyond normal serving consistency until very thick and intensely flavoured — much thicker than standard Gbegiri. Pass through a fine sieve for maximum smoothness. Warm gently at service.

  3. 03

    Preparing the Ewedu. Blend fresh ewedu leaves with a little water until completely smooth. Season generously with ground crayfish and salt. Cook in a small pot for 5 minutes until slightly thickened and deeply green. The fine dining Ewedu should be very well-seasoned and a vibrant deep green.

  4. 04

    Reducing the Obe Ata. Continue simmering the Obe Ata beyond normal consistency until reduced by approximately half — it should be glossy and deeply concentrated in flavour. Fold in the finely shredded peppered chicken.

  5. 05

    Fine Dining Assembly. On a wide, warmed plate: place 1 Amala portion to one side. Spoon a small, precise pool of warm Gbegiri beside it. Add a neat spoonful of Ewedu beside the Gbegiri. Add a small pool of the concentrated Obe Ata to the remaining space. Garnish with micro herbs and fine spring onion strips.

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