Amala is a soft, smooth, dark-brown Yoruba swallow made from yam flour (elubo). It is the classic partner for ewedu and gbegiri soups, finished with a spoon of red pepper stew and assorted meats.
This recipe walks you through how to make smooth, lump-free amala at home in under 15 minutes.
What Is Amala?
Amala is a traditional Yoruba swallow made by stirring yam flour (elubo isu) into hot water until it forms a smooth, stretchy dough. There are also versions made from plantain flour (amala ogede) and cassava flour (amala lafun).
Ingredients
- 2 cups yam flour (elubo)
- 3 to 4 cups hot water
How to Make Amala
Step 1: Bring water to a rolling boil in a non-stick pot.
Step 2: Lower the heat and gradually sprinkle in the yam flour while stirring with a wooden spatula.
Step 3: Keep stirring and folding until smooth, with no lumps. Add a little extra hot water if too thick.
Step 4: Cover and let steam for 2 to 3 minutes on low heat, then stir again until soft and stretchy.
Tips for Smooth Amala
- Use very hot, boiling water.
- Add the flour gradually while stirring continuously.
- Use a sturdy wooden turner (omorogun).
- Let it steam briefly to soften.
What to Serve With Amala
- Ewedu soup
- Gbegiri soup
- Red pepper stew
- Assorted meat
- Ogbono
- Okra soup
With the right technique, amala comes out smooth, soft, and perfect every time. Pair it with ewedu, gbegiri, and stew for the full Yoruba experience.