HOW TO MAKE AMALA

I love amala! Especially with gbegiri, it’s super sumptuous 🤤. Do you love it too? If you do then let’s learn how to make amala! I mean the smooth and and fluffy amala🤤

Amala is a traditional and indigenous food, majorly eaten by the Yoruba people of the western parts of Nigeria. The unique thing about Amala is that it can be made out of Cassava flour, Unripe plantain flour, and yam flour. The distinctive colour of amala is gotten from the colour change from white to brown when yam is dried. The steps that are involved in making Amala is quite simple and the guides written here will help you get the smooth Amala everyone loves.

INGREDIENTS

• 4 cups Water (using a 250ml measurement for each cup)
• 2 cups Yam flour (Usually sold at the local market)
• 1 cup (250ml) hot water 

MAKING YOUR AMALA

• Pour 4 cups of water into a pot and let it boil.
• Reduce the heat a bit and add the yam flour into the water while stirring/turning with a wooden spoon or spatula (“Omorogun” in Yoruba ) till it becomes smooth.
• While the pot is still on the fire on low heat, create a hole in the Amala, add 1 cup of water to it and leave the water to steam the amala for 1-2 minutes.
• Then stir it. Put the pot sown and serve using a flat rubber plate.

Amala can be eaten with gbegiri, and ewedu,  as well as Egusi soup, Nkwobi, Ogbono soup, Banga soup, Bitterleaf soup, Edikang Ikong Soup, Nsala Soup (Ofe Nsala), Afang Soup, Efo Riro, apart from Amala, there are other traditional side foods you can try like Pounded yam, and Semo.