Amala

Ingredients

• 3 cups yam flour, elubo
• 4 to 4.5 cups water, approximately
• 1 tablespoon cassava flour, optional for texture

How to make it

1. Bring water to a full boil in a heavy pot.
2. Reserve about 1 cup of the hot water. Add yam flour gradually while stirring quickly with a wooden turning stick.
3. Reduce heat and continue turning until the flour absorbs the water and becomes smooth.
4. Add reserved hot water if the amala is too stiff. Cover and cook on low heat for 3 to 5 minutes.
5. Turn again until smooth and elastic, then shape into portions.
6. Serve hot with ewedu and gbegiri, or with your preferred Nigerian soup.