Amala is a Nigerian food made out of yam and/or cassava flour. Yams are peeled, sliced, cleaned, dried and then blended into a flour, also called elubo. Yams are white in colour but turn brown when dried; this gives àmàlà its colour. Amàlà is from Western Africa and eaten mostly by the Yoruba people in Nigeria.
It could be served with a variety of ọbẹ (soups), such as ẹfọ, ilá, ewédú, ogbono or gbegiri (black-eyed beans soup).
Where are the àmàlà lovers :). we bet these photos you are about to view will make you drool like nothing else can, enjoy!
3. This plate of amala doing corner kick with meat.
5. And this amala that is finer than you.
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6. This àmàlà that schooled abroad and has a foreign bae.
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7. This àmàlà romancing this beautiful ponmo.
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8. This plate of amala that has taken packaging to another level.
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9. This amala and shaki combination is all you need to get through a bad day.
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| 10. And this! |
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There are two types of Amala: àmàlà isu and àmàlà láfún.
Yam flour (àmàlà isu)
This most common type of àmàlà is derived from yam. Yam, the common name for species in the genus Dioscorea, grows in Africa, Asia, the Caribbean, Oceania, and Latin America, but 95% of it is cultivated and harvested in West Africa. Yam can be barbecued, roasted, fried, grilled, boiled, smoked, and grated. Àmàlà isu is made of dried yam; this gives it a black/brownish colour when added to boiling water. Amala is high in carbohydrates and packs a lot of calories.
Cassava flour (àmàlà láfún)
The second type is àmàlà láfún, made from cassava flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Nigeria is the world’s largest producer of cassava. Cassava flour when used as a dry powder makes àmàlà láfún. Fermented and flaky, it is called Garri, another common dish, most often eaten by the Ijebu people.
Plantain flour (Amala ogede)
Another type of àmàlà is elubo ogede. The low carbohydrate level in plantain flour makes it a good food for diabetics and others who need a low-carbohydrate food. Unripe plantain is peeled, dried, and grated into boiling water to become àmàlà ogede, light brown in colour when cooked.
