Amala
A smooth, brown swallow of yam flour stirred into boiling water, eaten with ewedu, a slippery soup of jute leaves, and gbegiri, a bean soup.
What makes it amala
- Elubo — dried yam flour — beaten into boiling water until smooth, with no lumps.
- Ewedu: jute leaves chopped fine and whisked to a slippery soup.
- Gbegiri, a soup of peeled beans, and a red stew alongside.
Where it comes from
Yam is peeled, sliced, dried and milled into elubo, a flour that turns brown as it dries, and the flour is beaten into boiling water with a wooden spatula until it's smooth and stretchy. It's a swallow: pinched off by hand, shaped into a scoop, dipped and swallowed rather than chewed.
Ibadan is famous for it, and its amala joints for abula — amala with both ewedu and gbegiri in one bowl, often with a ladle of red stew and a piece of meat on top.
How it varies
- Abula
- Amala with ewedu and gbegiri together — the Ibadan order.
- Amala lafun
- Made from cassava flour, and white rather than brown.
Be the first here
Start your own amalaNo one here has made amala yet. Start it as v1, and every version after is an experiment the next cook can learn from.
