Swallow

Amala Isu

Name: Amala Isu
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 300 g yam flour (elubo isu) (sifted; use flour sold for dark amala, not instant pounded-yam flour); 900 ml water (for the initial mixture); 200 ml additional water (kept boiling; add only as needed)

A smooth, dark yam-flour swallow for scooping up ewedu, gbegiri, or a rich pepper stew. Amala belongs to the food traditions of southwestern Nigeria. NICO includes it among both Oyo and Osun cuisines. Its brown color develops through the processing of the yam used for elubo; it is different from fresh pounded yam. Serving amala with ewedu and gbegiri brings several contrasting textures to the same plate. Cultural context: This is the yam-flour form of amala. Cassava lafun and plantain amala are related preparations with different ingredients.

Amala served with red stew and green soup

Amala_ati_Ewedu_and_Ogunfe.png by Jostbrain, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

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None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

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5 minPreparation

12 minCooking

4Servings

What you’ll need

4 servings

300 g yam flour (elubo isu)sifted; use flour sold for dark amala, not instant pounded-yam flour
900 ml waterfor the initial mixture
200 ml additional waterkept boiling; add only as needed

Let’s get cooking

1
Bring the 900 ml water to a full boil in a sturdy saucepan. Keep the extra water hot in a kettle.
2
Lower the heat. Add the flour in a steady stream while vigorously turning it with a strong wooden spoon; scrape the corners so dry pockets cannot collect.
3
Beat and fold for 2–3 minutes until the mixture gathers into a thick mass. Press visible lumps against the side of the pot.
4
Sprinkle 50 ml of the reserved boiling water around the edges, cover, and cook on low heat for 4 minutes.
5
Uncover and turn thoroughly for 2 minutes. If stiff or crumbly, beat in the remaining hot water a tablespoon at a time. It should be smooth, cohesive, and soft enough to yield to a spoon.
6
Cook and turn for another 1–2 minutes if any floury taste remains. Portion with a wet serving spoon and serve hot with the chosen soup.

A little kitchen wisdom

Flour absorbs water differently by brand; the extra water is an adjustment allowance, not a compulsory addition. Amala is an accompaniment; the serving estimate does not include soup. Timing: active preparation 5 min; cooking 12 min; additional passive time 0 min; conservative planning allowance 17 min. Some stages may overlap. Recipe status: Research draft; not kitchen-tested. Allergens and checks: None specifically listed; verify every ingredient and product label.

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Yam-flour amala, Amala dudu

This is the yam-flour form of amala. Cassava lafun and plantain amala are related preparations with different ingredients.

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Amala_ati_Ewedu_and_Ogunfe.png by Jostbrain, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0

Image details

None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

Full source and image record

5 minPreparation

12 minCooking

4Servings

What you’ll need

4 servings

300 g yam flour (elubo isu)sifted; use flour sold for dark amala, not instant pounded-yam flour
900 ml waterfor the initial mixture
200 ml additional waterkept boiling; add only as needed

Let’s get cooking

1
Bring the 900 ml water to a full boil in a sturdy saucepan. Keep the extra water hot in a kettle.
2
Lower the heat. Add the flour in a steady stream while vigorously turning it with a strong wooden spoon; scrape the corners so dry pockets cannot collect.
3
Beat and fold for 2–3 minutes until the mixture gathers into a thick mass. Press visible lumps against the side of the pot.
4
Sprinkle 50 ml of the reserved boiling water around the edges, cover, and cook on low heat for 4 minutes.
5
Uncover and turn thoroughly for 2 minutes. If stiff or crumbly, beat in the remaining hot water a tablespoon at a time. It should be smooth, cohesive, and soft enough to yield to a spoon.
6
Cook and turn for another 1–2 minutes if any floury taste remains. Portion with a wet serving spoon and serve hot with the chosen soup.