Àmàlà is a local homegrown Nigerian food, native to the Yoruba ethnic group in the country’s southwest. It is made out of yam and cassava flour, or unripe plantain flour. Yams are peeled, sliced, cleaned, dried, and then blended into flour, also called èlùbọ́. It could be served with a variety of ọbẹ (soups), such as ẹ̀fọ́, ilá, ewédú, ogbono, and or gbẹ̀gìrì (black-eyed beans soup)
INGREDIENTS
- Flour (cassava or yam flour)
- Water
INSTRUCTIONS
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Pour the quantity of water you want to use in a pot and let it heat to a boiling point.
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Once the water is boiled, turn out the fire and gradually begin to add your flour.
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Ensure you do not add the flour to the water when still on the fire, that way it does not form lumps.
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Turn the flour with a wooden stick for a while, add little water and put it back on the fire to cook on low heat for about 5mins so as to make it cook properly.
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You can use one of your clean fingers to feel it while still on fire to be sure it is neither too soft nor too hard add some hot water.
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Stir well until it is very smooth.
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Wrap with nylon and put it in a cooler, so as to keep it warm.
In this review edition, We would like to know which restaurant has served you the best Amala ever.
My best Amala Experience would surely be Amaka Skye at Ibadan. Some really nice moments