Amala served with gbegiri and ewedu, goat meat – ogunfe, assorted meat, shaki and ponmo.

Amala is a popular Nigerian staple food made from yam flour. It is usually served with various types of soups or stews, including gbegiri and ewedu, which are traditional soups from the southwestern part of Nigeria.

Gbegiri is a soup made from beans and other ingredients such as meat or fish, palm oil, onions, crayfish, and seasoning cubes. Ewedu, on the other hand, is a soup made from jute leaves and is usually served with a stew or sauce.

Goat meat, assorted meat (which can include cow foot, cow tongue, or other types of meat), shaki (cow tripe), and ponmo (cow skin) are all popular proteins used in Nigerian cuisine and are often added to soups and stews for added flavor and nutrition.

When serving amala with gbegiri and ewedu, goat meat, assorted meat, shaki, and ponmo, the amala is usually molded into a ball or rounded shape and placed on a plate or in a bowl. The gbegiri and ewedu soups are then poured over the amala, and the goat meat, assorted meat, shaki, and ponmo are added on top.

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