Àmàlà (How To Prepare The Most Popular Food In Western Nigeria)

AMALA

It’s origin is not actually known but it is said to originate from the western part of Nigeria where it is majorly enjoyed.

 It’s popularity has grown recently and it’s being served in local African restaurants in London and America.

(Amala with vegetables and Pepper stew)

Another meal of Nigerian decent making waves is the FUFU consumed in some parts of England.

Elubo (Yam  Flour)

Amala is produced from yam that has been peeled, cleaned and dried until the yam looks like wood. It is then grounded to powder form called Elubo.
There are different types of yam used in the production of yam flour and it’s dark colour develops during drying when the yam turns brown.

HOW TO PREPARE AMALA

Measurement;

Yam flour: 500g

Water: 2.5litres

Portion: 5-6plates of Amala

Amala is very simple to prepare however most people shy away from it because they lack the technique needed to prepare
Some common problems that can occur when preparing Amala;

* Presence of lumps all over

* Watery or thick Amala 

* Undone Amala

OKAY! Let’s get to it

1. The first thing to do is to measure the amount of water that will make the portion size of the amala needed and put on fire to boil {some native pour little of the yam flour into it so the water could boil quicker)… i wish i have the time to explain the chemistry in that. Anyway, its very optional. the water will boil nonetheless.



2. Measure and sieve the yam flour in a bowl. Add a little more just in case.

3. At boiling point, you separate about 100cl of the boiling water in a smaller bowl. This will be added to the Amala if it becomes too thick or just to cool it more so it won’t burn.

(Stirring while you pour flour in; you can get someone to if you can’t do both together)

4. Pour the yam flour (Elubo) into the boiling water while stirring lightly until it becomes a little stiff. ( This stage is very crucial because if there is any delay, lumps will develop)

5. At this stage, Stir well continuously until it becomes well mixed.

              

6. Lower the heat and pour the separated hot water in (50cl first; you might decide to add more if you feel you want it softer)

7. Let it cook and simmer for about 2-3minutes and give the final stirring. By now, your Amala would be glistering and following your stirring movement.

              
8. Stop stirring, switch off the heat and serve HOT! (Its almost a sin to serve cold)



Amala is a wonderful dish that can be served with varities of soups.

It can also go with stew and vegetables.
OMG! So delicious!!!!!





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