Amala is a popular delicacy made out of yam flour or cassava flour; it is difficult to visit any of the local bukkas in such cities like lagos and Ibadan without finding the meal on the menu. You can enjoy this meal with soups like ewedu, gbegiri, okra, egusi and many more. It is light weight 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 make its Consumption less than appetizing.
- Flour (cassava or yam flour)
How To Prepare
- Pour the quantity of water you want to use in a pot and let it heat to a boiling point.
- Once the water is boiled, turn out the fire and gradually begin to add your flour. Ensure you do not add the flour to the water when still on the fire, that way it does not form lumps.
- Turn the 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 5mins so as to make it cook properly.
- You can use one of your clean finger to feel it while still on fire to be sure it is neither too soft nor to hard add some hot water.
- Stir well until it very smooth
- Wrap with nylon and put it in a cooler , so as to keep it warm.