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Amala Lafun, or white amala, is a popular Nigerian swallow made from cassava flour, especially among the Oyo people. I fondly remember enjoying it at buka joints during my childhood. Lafun is often paired with delicious soups like Ewedu, Okro Soup, and Efo Riro. Amala Lafun and Ewedu Soup is the most common combination.
Unlike black amala, lafun is gradually thickened with hot water. For a smoother, stretchier texture, briefly steam the mixture on the stovetop. This method ensures perfect consistency, making lafun a delightful part of Nigerian cuisine.
Amala Lafun and Ewedu Soup
Ingredients
- 200 g ewedu leaves
- ½ tsp powdered potash
- 1 cup water
- salt to taste
- 1 seasoning cube
- Locust beans (Iru)
- 2 tsp ground crayfish
Amala Lafun
- 400 g cassava flour
- 2 cups water
Instructions
Ewedu Soup
- Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any sand left on it.
- Pour 1.5 cups of water to a cooking pot and heat to boiling point, add the potash, locust beans and condiments. Add washed ewedu leaves, cook for 7-10 minutes.
- Then use the cooking broom to mash (more like pound) continuously inside the pot, this will turn the leaves to tiny bits after mashing for about five minutes.
- Alternatively, You can also transfer into a blender and pulse twice, I think this way is easier and better. That was how I made the soup above, couldn’t find the ewedu broom.
- Serve Ewedu plus stew and meat with Amala Lafun
Amala Lafun
- In a pot, boil two cups of water.
- On a medium heat, pour in cassava flour and stir and turn with a wooden spatula. Keep turning until it is smooth and not lumpy.
Tried this recipe?Let us know how it was!
