Amala has originated in the western region of Nigeria, but soon after it was first discovered, Amala quickly gained popularity all over the country. Amala is one of the most affordable dishes in Nigerian cuisine, as it’s based on one major ingredient – yam or cassava flour.
Cooking Amala food is not difficult, although there are several secrets to making the perfect lump-free Amala. Find out how to make Amala with our helpful tutorial and check out some of the best Amala food recipes.
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1. What you’ll need
Making your very own Amala doesn’t require an endless list of ingredients – in fact, you can likely cook Amala with the products you have at home without visiting the market. In order to make your own batch of delicious Amala, you’ll need the following:
- Water – 1L
- Yam flour – 2 cups
- Boiling pot
- Wooden stick
2. How to make Amala
Even if you are not an experienced cook, you can definitely succeed in making Amala in your kitchen. Follow these steps for flavorful, smooth, and lump-free Amala.
- Pour the clean water into the pot and bring it up to a boil on medium heat.
- Once the water starts boiling, turn off the gas. Start gradually adding yam flour. Make sure not to pour in the yam flour while the mixture is still boiling – that way you’ll avoid lumps.
- Mix the flour and water together with a wooden stick. Run the stick through the mixture several times to ensure that it’s smooth and free of any lumps.
- Return the pot to the stove and cook Amala on low heat for up to 5 minutes.
- A good way of telling whether Amala is ready is to use your finger: if the mixture is firm, take it off the heat; if it’s too hard, add some hot water; and if it’s too runny, pour in some more yam flour.
- Wrap the Amala in cling film, plastic bag, or nylon to keep it fresh longer.
3. How to prepare Ewedu soup
Everyone knows that Amala tastes best when it’s served as a side to a soup – particularly, the beloved Nigerian Ewedy soup. Right now you can learn how to make Amala and Ewedu soup in a few simple steps. First, let’s get your ingredients ready:
- Ewedu leaves – 1 handful
- Dry crayfish – 1 tsp
- Fermented locust beans (Iru) – 1 tsp
- Salt
- Pepper
- Water
To cook Ewedu soup, do the following:
- Use a blender to turn washed Ewedu leaves into a smooth paste. Pour the paste into a pot.
- Add the crushed crayfish, Iru, salt, pepper, and water to the pot.
- Bring the mixture to the boil on medium heat and let it boil for three minutes on low heat. Don’t close the lid on the pan while the soup is being cooked!
- Turn off the heat and serve the soup alongside pieces of delicious Amala.
4. How to eat Amala
Now that you know the most popular way to serve and eat Amala, here are a few more great ideas on how to include this treat into your family menu.
- Amala makes a fantastic snack to accompany any hot or cold beverage. Try it next time you’re having a bottle of cold beer or sit down for a cup of tea with your family.
- Amala can be easily transported, which is why it can be used as a takeaway lunch both for adults and kids.
- Try Amala not only with Ewedu soup, but also with any other popular Nigerian soup, including Okro, Gbegiri, Ogbono, and Egusi soups.
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