Abula (Nigerian Three Stews)
Abula (Nigerian Three Stews) is a classic for good reason — dried beans does most of the work, and the method is rewarding enough for a weeknight. Low and slow is the secret — the longer simmer lets dried beans soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 30 min
- Total 30 min
- Serves 23
- Level Hard
Ingredients
- 1 cup Dried beans
- 2 large Pieces of meat, cut into pieces
- ½ cup Palm oil
- 1 Chopped Onion
- 2 tsp Ground crayfish
- Salt
- 2 Dryfish
- 3 cup Ewedu leaves
- 1 piece Potash
- ½ tsp Salt
- 1 Stock cube
- 2 Nylons of fermented locust beans
- 2 Red bell peppers
- 3 Tomatoes
Method
- Soak the beans in water overnight. Remove and discard the skins.
- Boil the beans in fresh water until very soft. Drain well.
- Blend the beans to a purée using a blender. Set aside.
- Boil the meat in a pot of water with onions and spices. Remove the meat and set aside.
- 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.
- Boil the ewedu for about 15 minutes.
- Soften with potash, then add a pinch of salt and stock cube.
- Blend the ewedu mixture until smooth, and stir in the locust beans.
- Reduce the heat, and allow to simmer.
- Blend the pepper and tomato together until smooth.
- Heat a small amount of oil in a pot over medium heat. Add the blended mixture, and cook until it loses the raw flavor.
- Serve the pepper sauce in one dish with the gbegiri and ewedu.
Tips for the best Abula (Nigerian Three Stews)
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the fish come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with crusty bread or warm flatbread for dipping.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for dried beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Abula (Nigerian Three Stews) recipe serve?
As written it serves 23. The quantities scale up or down in a straight line, so double everything for 23×2.
How long does Abula (Nigerian Three Stews) take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
Can I make Abula (Nigerian Three Stews) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Abula (Nigerian Three Stews) recipe hard to make?
It is rated hard: 14 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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