4 easy steps to make amala without lumps

Usually eaten alongside soups such as ewedu, gbegiri, okra and more, amala is one of the lightest 'swallows' making it easily digestible.

Amala, also known as yam flour (elubo in Yoruba) is a popular delicacy indigenous to the Yorubas in South West, Nigeria.

Usually eaten alongside soups such as ewedu, gbegiri, okra and more, amala is one of the lightest 'swallows' making it easily digestible.

Often times, folks find amala a little tricky to make owing to the lumps that can formed if not handled right.

Here are 3 easy steps to making a lump-free amala:

Heat water on the fire to a boiling point.

When the water is boiled, bring it down from the fire and gradually begin to add your yam flour. Do not add the yam flour to the water while still on the fire so it doesn't form lumps.

Begin to turn the yam flour with a wooden stick (omorogun) quickly so as not to form lumps. Turn for a while, add little water and put it back on the fire to cook on low heat for about 5 minutes.

After 5 minutes, begin to turn the amala again, keep turning until a smooth lump is formed.

Watch the video below by Nigerian Food Channel on how to make smooth amala.

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