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Amala food ! Amala- lump free and fluffy. Hello and happy new week people. Today it’s about drumrolls……. Amala! oh yes how to make amala????. You know when it comes to Amala we Ibadan people don’t play right? and if you didn’t know, I’m a proud flag bearer of Ibadan. Born, bred, authentic one at that 🙂
Amala Food
If you are not familiar with this delicacy, let me give you a brief introduction. Amala is made from yam flour (Elubo) and is a Nigerian Cuisine mostly eaten by the Yorubas especially the people of Oyo state. Yam flour is yam that has been peeled, dried and blended into flour and it’s typically brownish in colour.
Amala is easy to make but this is debatable as some will say it’s not.
If you struggle with making lump free, fluffy, smooth Amala, relax because with this recipe you’ll get it under control.
How to make amala
This recipe is for black Amala the white one (Lafun) is made in a different way. So below is a step by step guide of getting Amala right. Let’s call this Amala 101. Shall we? lol.
Preparation time: 10 minutes
Cooking time: 5 minutes
INGREDIENTS (Serves 2-3)
4 cups (1000ml) Water
2 cups Yam flour- Sifted (All measurements on this blog make use of standard measuring cup unless otherwise stated)
1 cup (250ml) hot water (reserved)
DIRECTIONS
1) Boil water in electric kettle and measure 4 cups into a pot.
2) Cover the water and let it boil till it starts making bubbles like in the picture below.
Tip: Use a pot that you can hold firmly to the handle and never use a non stick pot for amala.
Endeavour to always buy good yam flour from trusted source.
3) Lower the heat to a bare minimum and add the yam flour into the water all at once then stir/turn with wooden spoon or spatula (omorogun) till it comes together but it won’t be smooth at this stage. This process takes about a minute.
Tip: Note that number one mistake most people make is stirring and adding yam flour little at a time. That method will make the amala lumpy. Put in all the yam flour first before stirring.
4) Add the reserved 1 cup of water to the Amala using the wooden spoon to create well in the middle and sides (Check picture below) and leave the water to steam the amala for 1-2 minutes.
5) Now stir the amala for 1-2 minutes till smooth. After this time some put it down and turn. If you are making large quantity you might find this helpful but with this quantity it’s not necessary really but if you find it easier bring it down and turn .
Note: Don’t keep Amala on heat for too long or it will become stretchy. The whole process from when you pour in yam flour till end should be roughly about 4-5 minutes.
See how smooth that black beauty right there is? not a single lump. That’s it! Amala- lump free and fluffy. Look how smooth and fluffy the Amala is.
Note: I like my Amala light . If you prefer it not as soft, add 3/4 cup of water instead of 1 cup at stage 4.
Enjoy with Ewedu, Gbegiri , Fresh fish stew , Ogbono (HERE) , Okra or any other soup of your choice.
Bon appetit
Amala- lumpfree and fluffy
Ingredients
- 2 Cup Yam flour (Elubo)
- 4 Cup Water
- 1 Cup Hot water reserved
Instructions
- Boil water in electric kettle and measure 4 Cups into pot
- Cover the pot and leave water to boil
- Lower heat then add in the yam flourinto water at a go then stir with turning spoon till it comes together.
- Add in the reserved cup of water, cover and leave to steam for 1-2 minutes.
- Stir amala till it's smooth and fluffy.
Notes
Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine.
This post was first published April 2014. Republished October 2019.
I think have gotten my mistakes :
1. Am always using a non-sticky pot
2. I pour the powder while stirring.
3. I don’t create space in the mixture when adding the reserved water.
4. I leave it on heat for too long.
I will correct my mistakes and try again.
Thanks you are a marriage saver.
I’m glad you find the recipe helpful.
Yeah the amala came out well. My husband requested for it..and we (including our 21 month old son) ate it. It was good.
That’s good to know and thank you for the feedback.
This website is my go to for recipes. Amala is lump free ????????????????????????
Thanks for the tutorial. Can you teach how to make amala -lafun? Also called amala funfun
Hello Fakus, I will put up a post on that soon.
Thanks for the recipe. My husband travelled to Ibadan and has since then been crazy about amala. I’ll be trying your recipe tonight. I hope he likes it. *fingers crossed
Thanks for this! I had no lumps (although I had to add a bit of elubo because the 1 cup of water made it too soft) but the whole process was no struggle at all. I’ve just made it for my mom who’ll be getting back from work soon. Hope she likes it 😀
Welldone Olori Morenikeji! so did your mum like it? lol
Thanks very much. I made my first almost lump free Amala. I can only get better.
You’re welcome Neyo. The more you practice the better you get at it 🙂
you’re a life saver!!! My grandma just asked me to make Amala for a guest and i’m like huh?? Googled it, found your post and i’m feeling pretty confident right now. Wish me luck!
Heheee… Goodluck Cherry Koko’s big sis. You can do it!
I got it but how do u know the quantity of flour that would be enough or not too much for the boiling water?
Hello Fatima, the recipe has measurements for you to use as a guide. Go through it again 🙂
Thanks aunty K, your recipe rocks my mum was so happy….u shoulda seen her face
You’re welcome Ope. Aww..thanks. I’m so happy to hear you nailed it and made your mum happy. Whoop whoop! Lol..
thanks…….i used to stirr and add yam flour little at a time but now i know better (my mum will be so happy when i make lump-free amala)
You’re welcome Ope. Oh Yes try this method and make mummy proud. Don’t forget to feedback when you do try it 🙂
Thanks very much for posting this. I found it so helpful although i am yet to try it Please do you have a similar procedure of making lump free Poundo Yam I always have troubling with it lump free. Thanks.
Hello Sola,I’m glad you find the post helpful. Yes I have a technique I use to make lump free poundo yam and as you have requested for it I will post it sometime soon.
Thanks very much. Hoping to read this soonest
Hi, Miss K! Good work here! I have a quick question: why do you say not to use non-stick pots for amala? Thanks!
Hello Bibi, non stick pot is designed so food doesn’t stick and when making amala in it doesn’t stick to the pot and flakes instead. This flakes forms,sticks back to the amala this makes the amala bumpy and rough.
My favourite okele in the whole wide world! I can eat it for breakfast lunch and dinner. Thanks for the tips 🙂
YS, that makes two of us. It’s also my best Okele. You’re welcome 🙂