Amala (food)

Amala is a type of food eaten in West Africa, precisely among the Yoruba of Nigeria. It is made by slicing yam which is a very popular vegetable in Nigeria, drying and grinding it into yam flour which is then sieved and processed into amala by mixing the powder into boiling water and stirring it to a desired texture. It could be served with a variety of soups, such as okro, ogbona, ewedu,efo, or Gbegiri.

Types

There are generally two types of Amala. One is "Amala Isu", which is derived from sliced, dried, ground and processed yams tubers into yam powder. When this processed yam powder is added to hot water, it gradually turns into a black/brown dough. This can be eaten with a variety of soups and vegetables. There is another type of amala derived from cassava tubers and referred to as "Amala Lafun". This is commonly eaten among the Yoruba. The cassava tubers are peeled, dried, ground and sieved to remove any shafts or lumps. This type of Amala will usually become a white dough when added to water.

ee also

*Eba
*Fufu
*Ugali