Have you ever tasted a food that is so compatible like a center back pairing in football? Huh! Lafun and ewedu is just a sumptuous meal that is made for one another. This menu is native to the Yoruba people of Southwest Nigeria, especially in Oyo state. Local restaurants in the state have this menu on their food list. If you haven’t tasted this delicacy, it is time to visit Ibadan, Oyo state, and pick up a meal ticket. Lafun is the alternative to amala; it is processed from cassava while amala is processed from plantain or yam. The ‘white amala’ is referred to as lafun. Ewedu (jute leaf) is a draw soup that is mixed with gbegiri or stew. Ewedu is known as achingbara in Igbo while the Hausa people refer to it as rama.
INGREDIENTS
The only ingredient for processing lafun is cassava. Ingredients for ewedu include locust beans, potash, stock cubes, crayfish, grind pepper, and salt to taste.
BEFORE PREPARATION
To process the cassava into lafun, peel the cassava and soak for about 48 hours. The soft cassava pieces are now taken out of the water and then dried in the sun. The dry cassava fiber is then ground in a grinding mill into powder. This cassava powder will be used to prepare the meal. For the ewedu, pick the leaves from its stalk and rinse thoroughly in water.
COOKING PROCEDURES
To make lafun, boil the quantity of water that is enough for the cassava powder available on medium heat. When it is done, bring down the pot of water from the stove and then pour the cassava powder gradually. Turn with a spatula as you pour the powder, ensuring it comes out smooth. If you find your lafun too hard, you can add a small quantity of water, allow to simmer for a few minutes then turn again till it is very smooth and soft (not too soft though). Your lafun is ready thereafter.
For the ewedu soup, boil the leaves on medium heat and add potash. Use a kitchen broom to mash (ground) the leaves so as to make it very tiny. A pinch of salt, stock cubes, melon, crayfish, and pepper can then be added. Allow to cook for 5 – 7 minutes; thereafter, allow simmering for a few minutes. Ewedu is ready and can be mixed with gbegiri or stew. It can now be served and eaten with the favorite white amala (lafun). You will definitely enjoy this meal as it makes a smooth passage through your esophagus into your digestive system. Give this food a taste and thank me later.
Bon appetit!
