Amala
Nigeria
Rédacteur junior
Birmingham, United Kingdom ·
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Birmingham, United Kingdom ·
Amala is the swallow of the Yoruba southwest, and it is the darkest thing on a Nigerian table. Yam is peeled, cut, dried and milled into a flour called elubo, and the drying turns the white tuber brown. In boiling water that brown becomes near black, which is the colour amala is known by and which surprises people who expect a starch to be pale. Its home is Oyo State, and Ibadan in particular. The pairing of amala with ewedu, the jute leaf soup, is treated in Ibadan as something close to a civic institution, and the same seriousness attaches to it in Lagos, where you will not find a buka without it on the menu. Yoruba speakers make the comparison directly: amala and ewedu stand to an Ibadan person as akpu and ofe onugbu stand to an Igbo one. Three flours make three amala. Elubo isu, from yam, is the standard and gives the dark version. Lafun, from cassava, gives a white amala and is a different dish in practice. Elubo ogede, from unripe plantain, is lighter in colour and lower in starch. The technique is unforgiving in one specific way: the flour must go into water that has been taken off the heat, or it lumps, and lumps in amala are the fastest way to ruin it.
Amala is documented as a Yoruba preparation of southwestern Nigeria, particularly associated with Oyo State, and is made from elubo, the flour of dried yam. Dioscorea cayenensis, the West African yam used for it, is native to the region and among the crops cultivated in the West African yam belt for several thousand years.
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Pour the quantity of water you want into a pot and bring it to the boil.
Once the water boils, turn off the heat and gradually add the flour.
Do not add the flour while the pot is still over the heat, or it will form lumps.
Turn the flour with a wooden stick for a while, add a little water, and return the pot to low heat for about 5 minutes to cook through.
Test the texture with a clean finger while it is still over the heat. If it is too hard, add a little hot water.
Stir well until it is completely smooth.
Wrap and keep warm until serving.
Notes personnelles de Beatrice Ige2 avis
bought the elubo at the West African shop near the robot in Maitland. measured out exactly 500ml water to boil first. removing the pot from the stove before mixing in the flour saved me from lumps, stirred it hard with a wooden stick. texture test with a wet finger worked lekker, left it on low heat for 5 min just now to steam. good consistency
Herh, finding authentic elubo here in Columbus is work paa, had to get yam flour from Saraga market. In Ghana we make kokonte which is quite similar, but taking the pot completely off the burner before adding flour is key chale, otherwise it lumps instantly oo. Only giving 4 stars because 5 minutes on low heat is too short for me, needs at least 10 mins so the raw flour taste leaves it completely.