Amala is a staple in parts of Southwestern Nigeria. I say parts because the dumpling or fufu meal that is served with various sauces like egusi, eforiro, okra soup, and many others depend on the preference of the people within a certain region.
For instance, amala is a favourite amongst the people of Ibadan. If you go over to Ekiti,(a section of South Western Nigeria) their preferred option would be pounded yam. The same is true, for other parts of Africa. The fufu meal varies from place to place.
Amala is has a dark brownish colour. Texture-wise, it is firmer than mashed potatoes because of its low moisture and high starch content. The ingredients for making elubo( the flour), for amala are sundried, so, they lose most of their moisture. They, however, retain their nutrients. Most elubo flours are rich in fibre and protein.
You only need two ingredients. Elubo and boiling water. My preferred option for elubo is the ola-ola brand. I like their elubo and pounded yam. Check out your local African store or if you are like me and love online shopping, then grab a bag from Amazon.
Now, amala pairs nicely with gbegiri, a beans sauce and stew with a bit of ewedu. This combo is a popular street food in bukas (local restaurants) in many cities in South Western Nigeria.
If you try this, please tag me on instagram, I will love to see your pictures.
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