Easy Step To Making The Perfect Amala (Elubo)


Amala origin is not actually certain 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.


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 best served with Ewedu soup but can also be enjoyed with varieties of soups.

I hope you enjoyed this article, send in your comments to let me know if it was helpful to you.

See you all in my next article.

I'm a passionate professional chef. I run a food company called Baker's Cafe. I seek food knowledge and love to dispense it for your benefit alone.