Amala Lafun
Also known as Amala Lafun (White Amala from Cassava)
Amala Lafun is a distinctive Yoruba swallow made from dried, fermented cassava flour — producing a white or very light cream-coloured swallow rather than the dark brown of standard yam-based Amala. Lafun flour is made from cassava that is fermented, dried and ground, giving it a slightly tangy, fermented character similar to Akpu/Fufu but with a lighter texture that behaves more like Amala when cooked.
- 20 mintotal time
- 4 to 6serves
- Easydifficulty
Ingredients
- 3 big cups of lafun flour (dried fermented cassava flour — white/cream coloured)
- 4 to 5 glasses of water
- Extra boiling water for adjustment
Method
- 01
Boiling the Water. Bring 4 glasses of water to a vigorous rolling boil.
- 02
Adding the Lafun. Reduce heat to medium. Add the lafun flour gradually in a stream while stirring continuously and vigorously. Lafun thickens faster than elubo — work very quickly to prevent lumps.
- 03
Vigorous Turning. Once all the flour is in, stir and press very vigorously for 8 to 10 minutes. Amala Lafun develops a smooth, slightly sticky, light-coloured consistency. It has a distinctive faint sourness from the fermentation — this is characteristic and correct.
- 04
Steaming. Cover tightly and steam on lowest heat for 5 minutes.
- 05
Moulding. With wet hands, mould into smooth balls. The finished Lafun should be white to cream-coloured, smooth, elastic and have a faint tangy aroma.
Pounded Yam
Eba
Amala
Semo
Fufu
Starch