How To Make Yam Flour For Amala
Amala is a popular swallow among the Yoruba’s from the southwestern part of Nigeria.
It can be made from yam, cassava or plantain
The amala or elubo made from yam is called amala isu in Yoruba and that made from cassava is called amala lafun or just lafun.
Amala made from plantain is called amala ogede.
These swallows are usually served with soup or stew
How To Make Yam Flour For Amala
Ingredient
- Fresh yam
Steps
- Select good fresh yam
- Wash and peel of the outer skin
- Cut the yam into smaller slices
- Dry the yam using sunlight or dehydrator
- Once the yam is well dried proceed to grind the dried yam
- Allow the flour to get cold
- Store in an airtight container and use when ready
To Make Amala From Yam Flour
Ingredient
- Yam flour
- Water
Steps
- In a pot boil water
- Reduce the heat on the stove
- Pour in the yam flour and stir, keep stirring until it becomes a fine dough.
- Add some water to the pot of amala and cover the pot
- Allow to cook for about 5 – 10 mins
- Stir until the amala becomes elastic and firm otherwise add some more water and cook again.
This flour is different from pounded yam flour, although the processing steps are almost the same except that for poundo flour the yam is parboiled.
Poundo yam is white while amala is brown when cooked.
Tips For Processing Yam Into Amala
- Ensure that the yams are properly dried to prevent mold growth.
- Store the yam flour in an airtight container to maintain freshness.
- Lastly, you can adjust the coarseness of the flour based on your preferences.
