20 Interesting Facts About Amala

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1. Amala is a local indigenous Nigerian swallow to the Yoruba tribe in the south western part of Nigeria.

2. Amala is a popular swallow which originates from the western part of Nigeria and may God bless them for given us such a beautiful and mouthwatering swallow.

3. Amala pronounced as Àmàlà in Yoruba language, is a cherished Yoruba delicacy, which has delighted people for ages. It holds immense popularity in Nigerian cuisine and is mostly eaten by the Yorubas especially the people of Oyo state.

4. Amala is made from Elubo (yam flour). It is yam that has been cut, dried and ground into fine powdery form. The yam flour is being used to prepare the Amala.

5. The Yam flour (Elubo) is milk white in colour when it is still in a powdered form, but immediately it goes into the heat, the colour changes to dark brown.

6. The Yam flour that is used to make Amala is known as Elubo in Yoruba language and Amala is also known as Elubo.

7. Locally, there are 3 types of Amala, The Amala that is made from yam flour (àmàlà isu) is brown in colour, the Amala that is made from cassava flour (àmàlà láfún) is white in colour and the Amala that is made from plantain flour (àmàlà ogede) is light brown in colour.

8. Although Amala is mostly made from yam flour (Elubo), but it can also be made by using cassava flour called lafun in Yoruba language or unripe plantain called ogede in Yoruba language.

9. Amala made from yam flour is brown in colour, the one from cassava is white in colour and the one made from unripe plantain flour is light brown in colour. They are all made the same way by stirring the flour in hot water to form a dough like texture.

10. The Yam that is used to make Amala flour (Elubo) is peeled, sliced, cleaned, dried and then ground into fine powder, before using it to make the Amala.

11. The Yam that is used to make Amala is white in colour, but turn brown when dried. This gives the Amala its dark brown colour.

12. Amala and Ewedu soup remains a beloved Nigerian dish, cherished not only by the Yoruba community, but also by many others.

13. Amala is often served at social events and celebrations such as weddings, birthdays, and other important occasions.

14. Traditionally, Amala is best served with Ewedu soup, gbegiri soup and buka stew, which is called Abula in Yoruba language and they are all served in the same plate.

15. Amala is a Yoruba swallow that is mostly eaten with Yoruba soups such as Ewedu soup, gbegiri, efo riro, but it can also be served with other variety of soups such as okro soup, ogbono soup, egusi soup, vegetable soup, etc.

16. However, it is believed that Àmàlà may have been developed as a way to preserve yam or cassava during times of scarcity. The preparation of Amala involves a lengthy process of peeling, slicing, and grinding yam or cassava, which could help to extend its shelf life.

17. In the Yoruba land, Àmàlà has strong cultural significance. Àmàlà is often served at special events and celebrations, as it is believed to bring good luck and prosperity.

18. The Amala yam flour can be made at home or can also be bought from the market. If you are buying the yam flour, endeavour to always buy from trusted source, because some persons mix their yam flour with so many things inorder to make more profit.

19. Amala contains carbohydrates, which is an energy giving food.

20. Amala has the following health benefits: it promotes healthy skin, regulates bowel movement, aids weight loss, improves digestion, helps to manage diabetes and reduces the risk of colon cancer.
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