Amala (Yam Flour / Elubo) – Nigerian Yoruba Swallow Flour

Amala

Dried yam flour, ground fine. Elubo is the flour, amala is what you make from it, though almost everybody uses the two words interchangeably now.

It turns dark brown when cooked, which surprises people the first time. That colour is correct. It is what happens when yam is peeled, sliced, dried and milled.

How to make it

1. Boil water and lower the heat.
2. Sprinkle the flour in slowly while stirring hard with a wooden spoon. This is where lumps are made or avoided.
3. Keep turning as it thickens and darkens. It goes from beige to deep brown in front of you.
4. Add a splash of hot water, cover, and let it steam for two minutes.
5. Turn again until smooth and stretchy, then shape with a wet spoon.

What to serve with it

Ewedu and gbegiri with buka stew, which together make abula. Also efo riro, ogbono or okra. Amala without ewedu beside it is a lonely plate.

Amala or poundo

Different things. Amala is dried yam flour and cooks dark and soft. Poundo yam is instant pounded yam and stays white and firmer. Neither substitutes for the other.

Product details

• Also known as: amala, elubo, elubo isu, yam flour
• Ingredients: 100% dried yam
• Storage: Airtight, cool and dry.

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