Amala
Also known as Amala (Yam Flour Swallow)
Amala is the most culturally distinctive and ethnically specific of all Nigerian swallows — a dark, almost chocolate-brown swallow made from dried, powdered unripe yam (elubo) or dried plantain flour. Its deep brown colour, smooth texture and slightly earthy, subtly yeasty flavour are completely unlike any other Nigerian swallow and are immediately recognisable as Yoruba.
- 20 mintotal time
- 4 to 6serves
- Easydifficulty
Ingredients
- 2 big cups of elubo (dried yam flour / yam powder — dark brown variety)
- OR 2 big cups of plantain flour (for Amala Ogede / plantain Amala)
- 4 to 5 glasses of water
- Extra boiling water as needed for adjusting consistency
Method
- 01
Boiling the Water. Bring 4 glasses of water to a full, vigorous rolling boil in a medium-to-large pot. The exact quantity of water will determine the thickness of the Amala — more water yields softer Amala, less water yields firmer Amala. Most Yoruba cooks prefer Amala that is medium-firm — smooth enough to be very pliable but firm enough to hold its shape.
- 02
Adding the Elubo. Reduce the heat to medium-low once the water is boiling. Pour the elubo into the boiling water gradually in a thin, steady stream while stirring vigorously and continuously with a long wooden spatula. Stir in a fast, circular motion as you pour to prevent lumps from forming. Work quickly — the elubo thickens very rapidly.
- 03
Vigorous Stirring and Turning. Once all the elubo has been added, stir very vigorously, pressing and folding the Amala against the sides of the pot. The Amala will be lumpy at first — this is normal. Continue pressing, folding and stirring for 5 minutes to break down any lumps and develop the smooth texture.
- 04
Steaming. Once the Amala is relatively smooth, cover the pot with a tight-fitting lid and reduce heat to the lowest setting. Allow to steam for 5 minutes — this steaming step is crucial as it fully cooks the elubo and develops the characteristic smooth, deep-brown, glossy finish of well-made Amala.
- 05
Final Turning. Remove the lid and stir the Amala vigorously one final time. At this stage it should be completely smooth, uniformly dark brown, glossy and elastic — pulling away from the pot in smooth sheets. If it is too thick and stiff, add a few big tablespoons of boiling water and stir in. Taste — Amala has a slightly earthy, faintly sour note that is its natural character.
- 06
Moulding and Serving. Wet your hands. Scoop portions and mould into smooth balls. Serve immediately in a bowl alongside soup.
Pounded Yam
Eba
Semo
Fufu
Starch
Wheat Fufu