Every town has its own special, delicious and favourite foods. Ijẹbu people love Ikọkọrẹ, Ifọkọrẹ or Ebiripo. For Calabar people, it is Edikaikong with Stock fishes, Okporoko and Fufu, Hausas love Tuwo shinkafa, Ẹgba's favourite food is Amala Lafun with Ewedu or Ooyọ.
"To ba jẹ ọmọ Ẹgba to o mọ Lafun jẹ, o ya su ẹ gbẹ, su ẹ gbẹ l'ojẹ." - Ebenezer Obey' song.
To enjoy your Ewedu or 'Ooyọ' soup, you must firstly allow your dry fish (after you might have removed the tiny bones from the fishes.) to soak well in water you want to use to cook Ewedu or Ooyọ soup. It is dry fish which is called Ẹja Palamu or Ẹja ebolo.
(O maa daa omi Ooyọ yẹn ni si ori INA).
You will then add little or pinch of potash or Kan-un into the water. The hot water must give you a kind taste of flavour before you can pour Ewedu leaves into it.
You will allow the leaves to boil and soften, add ground melon (Egusi), Locust beans, and salt then use ijabẹ to soften or grate Ewedu. It is ready after some minutes.
How to prepare Amala Lafun or Amala funfun
Put a cup of water in a pot and allow the water to boil for some minutes.
Bring down the pot of hot water and add the lafun or cassava powdered flour.
Use turner stick or igi Ọmọrogun to turn the flour inside the pot, allow it to be thick and smooth.
Use Igbakọ or spoon to put it on your dish or plate.
Then serve hot Amala lafun with Ewedu or Ooyọ and omi ọbẹ.
Very delicious...... Prepare it today! Ewedu is very good for your liver, it also cure typhoid fever.
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