How to Make Nigerian Amala (Yam Flour Swallow) – A Perfect Guide

Nigerian Amala is a popular swallow dish made from yam flour (elubo), widely enjoyed by the Yoruba people of Nigeria. This smooth, stretchy, and delicious meal is best served with ewedu, gbegiri, and ogbono soup, making it a staple in Nigerian cuisine. If you’re looking to master the art of making the perfect Amala, this guide is just what you need!

What is Amala?

Amala is a soft, stretchy, and slightly sticky swallow food made by mixing yam flour with hot water until it forms a smooth, lump-free dough. The flour is made from dried yams, ground into a fine powder. Some variations include Amala lafun (made from cassava flour) and Amala isu (made from yam flour).

Why Amala is Loved in Nigeria

Amala is loved for its lightweight yet satisfying texture, making it easy to digest. It is rich in complex carbohydrates, fiber, and essential nutrients, making it an excellent meal for energy and digestion. Yoruba culture embraces Amala as a cultural symbol, often enjoyed in traditional homes, local buka restaurants, and during festive celebrations.

Ingredients for Making Amala

To make perfect Amala, you need:

• Yam Flour (Elubo Ìṣù) – 2 cups
• Water – 4 cups
• A wooden spatula (Omorogun) for stirring

Optional Additions

• Palm oil (for extra smoothness, but not necessary)
• Salt (some prefer a pinch for taste)

Step-by-Step Guide to Making Nigerian Amala

Follow these simple steps for a lump-free, stretchy Amala:

Step 1: Boil the Water

• Pour about 4 cups of water into a pot and bring it to a rolling boil.

Step 2: Add the Yam Flour

• Reduce the heat to medium-low.
• Gradually add the yam flour into the boiling water while stirring continuously with a wooden spatula.
• Do not dump all the flour at once to prevent lumps.

Step 3: Stir Vigorously

• Keep stirring in a circular motion until the mixture thickens and turns into a smooth, stretchy consistency.
• If too thick, add a bit of hot water, cover, and allow it to steam for a minute, then stir again.

Step 4: Achieve the Perfect Consistency

• Once the Amala is smooth and well-mixed, take it off the heat.
• If necessary, knead it slightly with the spatula to remove any lumps.

Step 5: Serve Hot

• Scoop the Amala into a bowl, mold it into a smooth shape, and serve immediately with your favorite soup.

What to Eat with Amala?

Amala is best paired with rich, flavorful Nigerian soups. Some of the best pairings include:

1. Ewedu Soup – A slimy, nutritious soup made from jute leaves, often combined with Gbegiri.

2. Gbegiri Soup – A rich, velvety soup made from blended beans, commonly served with Ewedu and stew.

3. Ogbono Soup – A thick, drawy soup made from ground Ogbono seeds, rich in protein and flavor.

4. Efo Riro – A spicy, rich vegetable soup packed with assorted meats and seafood.

5. Egusi Soup – A delicious melon seed soup, often cooked with vegetables and assorted meats.

Tips for Making the Best Amala

• Always use hot boiling water before adding yam flour to prevent lumps.
• Stir continuously and vigorously to achieve a smooth texture.
• Adjust water quantity for your preferred consistency – some like it firmer, while others prefer it softer.
• Use quality yam flour (Elubo), as fresh, well-processed flour gives the best results.

Nutritional Benefits of Amala

Amala is not just tasty; it is also highly nutritious. Some benefits include:

• Rich in Fiber – Supports digestion and gut health.
• Low Glycemic Index – Helps regulate blood sugar, making it great for diabetics.
• Energy-Boosting – Provides long-lasting energy for daily activities.
• Good Source of Iron & Minerals – Supports blood health and muscle function.