How to make Nigerian Amala (Yam Flour Swallow)
How to make Nigerian Amala (Yam Flour Swallow)
Course: NigerianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesAmala is an indigenous Nigerian swallow, common among the Western part of the country, mostly called the yoruba tribes made by stirring yam flour into hot water until it becomes smooth, stretchy, and lump-free. It has a deep brown color and a unique earthy taste, perfect for hearty soups.
Ingredients
2 cups yam flour (elubo) – from dried yam tubers
4 cups water
Extra warm water (for adjusting texture)
Directions
- Boil the Water
In a medium pot, bring 4 cups of water to a boil over medium heat. - Stir in the Yam Flour
Reduce the heat to low.
Gradually pour in the yam flour with one hand while stirring quickly with a wooden spatula (omorogun) or turning stick using the other.
Keep stirring and folding continuously to avoid lumps. - Adjust the Texture
If the amala is too thick, add a little hot water, cover the pot, and allow it to steam for 2–3 minutes.
Stir again vigorously until smooth and stretchy. - Mold and Serve
Wet your hands with water and mold the amala into round balls.
Serve hot with your favorite soup.
Notes
- Popular Soups to Pair With Amala:
Ewedu soup (Jute leaf)
Gbegiri (Bean soup)
Obe ata (Spicy tomato stew)
Egusi soup
Ogbono soup
Vegetable (Efo riro) - Stir fast and continuously to prevent lumps.
Amala thickens as it cools, so adjust with hot water while cooking to reach desired softness.
Use a wooden spatula for best control during stirring. - Nutritional value will increase when served with protein-rich soups and meat or fish.
