If you are from the western region of Nigeria or you live within the area, chances are you have a deep love for Amala. A popular Nigerian delicacy made out of yam flour and/or cassava flour, it is difficult to visit any of the local bukkas in such cities as Ibadan and Lagos without finding the meal on the menu. Usually eaten alongside soups such as ewedu, gbegiri, okra and more, it is lightweight and makes for an easy swallow.

The great thing about Amala is that it is quick and easy to prepare, but then, if you are not careful you may end up with lumps that will make its consumption less than appetizing. To ensure you get the smoothest results, we at JumiaTravel have put together the key stages to follow.


Pour the quantity of water you want to use in a pot and heat to a boiling point

Once the water is boiled, turn out the fire and gradually begin to add the yam flour. Ensure you do not add the yam flour to the water while still on the fire, that way it does not form lumps.

Turn the yam flour with a wooden stick for a while, add little water and put it back on the fire to cook on low heat for about 5 minutes so as to make it cook properly.

You can use one of your clean fingers to feel it while still on fire to be sure it is neither too soft nor too hard. If it is too soft you can add more Yam flour, and if too hard add some hot water.

Stir well until it is very smooth .

Once your Amala is prepared and ready, you can wrap it in nylon and put it in a cooler, so as to keep it warm.

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