How to make Amala like a PRO

Do you also get “angry” when you plan to WOW someone with homemade Amala but it comes out with 1567 “Koko”? Everything from the Gbegiri and Ewedu or Eforiro basically works, but this Amala keeps messing things up for you.

Well, I have 2 proven solutions for you. I know I am that great, just call me your “Amala Fairy Godmother”. I want you to stay with me and follow through with the instructions as described in this recipe. This would definitely bring out the PRO in you.

The first step to take is to VET the yam flour (elubo isu) quality. Make sure that whatever flour you get is from a traceable source. This is to avoid issues like diarrhea caused by food poisoning.

Secondly, ensure that the flour is well sieved. Remove chaff and any other element that the ordinary eye cannot pick out in one stare or just by Elubo from 07Foods to avoid extra wahala.

Now that you know how to work around your yam flour, let’s dive in.

• 1. Put water in clean pot to boil
• 2. Cover the water and let it boil till it starts making bubbles, remove little water (say a cup) as reserve for later
• 3. Reduce the heat to a bare minimum
• 4. Then add the yam flour into the water all at once and stir with wooden spatula also called omorogun till it comes together
• 5. Add the reserved cup of water to the Amala using the spatula to create well in the middle and sides and leave to steam for 1-2 minutes
• 6. Now turn the amala for 1-2 minutes till smooth

Your Amala is ready to be served/packed. Serve with soup of choice.