How to make the perfect “Amala”

f you are from the western region of Nigeria
or you live within the area, chances are you
have a deep love for Amala. A popular
Nigerian delicacy made out of yam flour and/or
cassava flour, it is difficult to visit any of the
local bukkas in such cities as Ibadan and Lagos without finding the meal on the menu.
Usually eaten alongside soups such as ewedu,
gbegiri, okra and more, it is lightweight and
makes for an easy swallow. The great thing about Amala is that it is quick
and easy to prepare, but then, if you are not
careful you may end up with lumps that will
make its consumption less than appetizing. To
ensure you get the smoothest results, we at
JumiaTravel have put together the key stages to follow. Amala STEP 1
Pour the quantity of water you want to use in a
pot and heat to a boiling point STEP 2
Once the water is boiled, turn out the fire and
gradually begin to add the yam flour. Ensure
you do not add the yam flour to the water while
still on the fire, that way it does not form lumps. STEP 3
Turn the yam 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 5 minutes so as
to make it cook properly. STEP 4
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. If it is too soft you can add more
Yam flour, and if too hard add some hot water. STEP 5
Stir well until it is very smooth . Once your Amala is prepared and ready, you
can wrap it in nylon and put it in a cooler, so as
to keep it warm.