Amala Food: How to Prepare Amala (Dark Brown Yam Flour)

Amala food is one of the most searched Yoruba dishes on Facebook and a common swallow in Nigeria.

Most Nigerians love eating this lightweight morsel also called Oka. The good news is that it can be eaten at any time of the day.

Amala African food is mainly eaten by everybody, crisscrossing its way through different tribes, borders and it has gained national status.

Initially, the color puts me off, but once I overcame that, I discovered that this West African food is helele (good).

It’s like discovering a new world of food delicacy. No food can be likened to it because it is so unique.

What is Amala Food?

It is a Nigerian food made out of yam flour and/or cassava flour. It is typically eaten by the Yoruba people of Nigeria.

Yam is peeled, sliced, dried and then grated or ground into a fine Amala powder known as Elubo.

Ever wondered why it is dark brown in color, Oka derives its color from yam when it turns brown after drying it.

This process is similar for plantains, although unripe plantains are used for that process.

Àmàlà and diabetes work hand in hand, especially when missed with plantain flour.

Amala Food with Health Benefits
Amala Food with Health Benefits

Amala Nutritional Values and Health Benefits

The food (Elubo with ewedu and stew) is a very good meal for diabetic management because elubo (Yam flour) is known for its small glycemic index.

The dietary fibre in Elubo (Yam flour) aids to reduce low-density lipoproteins and the pepper used in making the stew stops the build-up of cholesterol in the body

Also, some antioxidants found in ewedu aids in lowering cancer risk. In addition, Dietary Fiber in elubo can reduce the risk of having colon cancer.

This happens by stopping the hazardous compounds in the food from affecting the colon mucosa.

Taking a healthy amount of Elubo (yam flour) with ewedu and stew is good for weight loss.

Pepper has a chemical compound called capsaicin that could speed up metabolism, keep immature fat cells from forming and so promotes weight loss.

It contains a lot of calories and is indeed a medical prescription for some folks; who cannot do without a dose of Elubo daily.

It is like a breach of their fundamental human rights to deprive them of this delicacy.

Amala places near us continue to triple every day, with wide tentacles reaching many cities in the country.

Food lovers know the directory of cool spots where this African food is sold with Abula. A combination of Àmàlà and Ewedu/Gbegiri soup and eaten with its characteristic colors of heat and sweat.

Àmàlà is relatively difficult to make. It requires practice and technique. Nothing kills the swag of any amala faster than when there are lumps in tiny clusters all over the food.

However, when wielded with precision and just the right amount of muscle contraction, the amala comes out soft and evenly textured.

Amala Food Recipe

The only ingredient needed when making this food is boiling water and either one of the two types of flour: yam flour and/or cassava flour.

4 Easy Steps on How to Prepare Àmàlà without Lumps

Here are the 4 simple steps to making a lump-free amala:

  1. First, heat water on the fire and allow boiling.
  2. After that, bring it down from the fire and gradually add your Abebi Yam Flour. Do not add the yam flour to the water while still on the fire so it doesn’t form lumps.
  3. Then, turn the yam flour with a wooden stick (omorogun) quickly so as not to form lumps. Turn for a while, add little water and put it back on the fire to cook on low heat for about 5 minutes.
  4. Finally, after 5 minutes, begin to turn the Àmàlà again, keep turning until a smooth paste is formed. The pulling of the dough into a smooth paste is the most difficult part of making Elubo.

Àmàlà can be eaten with various types of soups, which include:

  • Okro soup
  • Efo riro: this is made from vegetables and a mixture of meat, fish, etc.
  • Ogbono Soup:
  • Gbegiri soup: this is made from dried beans.
  • Egusi Soup:
  • Ewedu soup: this is made from cooked and grated corchorus olitorius leaves with/without a small quantity of locust beans.


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