5 min


10 min


Elubo flour 1 cup
Water 2 1/4 cups

Àmàlà is a morsel typically made from yam or plantain flour. It is typically eaten by the Yoruba people of Nigeria. Yam is peeled, sliced, dried and then grated or ground into a fine powder. The process is similar for plantains, although unripe plantains are used for that process.

I have probably made Àmàlà one time too many in my life. Àmàlà with plantain flour was one of the few foods my grandma, who was diabetic was allowed to eat. There was a period where I made Àmàlà almost every day for a year. Funny enough, I enjoyed it. I’ve always enjoyed cooking, and for my grandma, that much more. It’s the cleaning up I hate. I’ll cook for 8 hours straight to avoid washing dishes for an hour. I digress.

Amala is relatively difficult to make. It is not like other morsels where you mostly just stir the powder(elubo) into the boiling water and stir and it turns out fine. Eba would be the easiest to make and you can hardly go wrong there. Àmàlà requires practice and technique. I will never forget the first time I made it for my grandma. It was horrible. There were lumps everywhere, and she ate it. She could’ve chosen to throw it away and make a fresh one, but we ate it together. Some memories never leave you.

I learnt. In this post, I will share my technique for making lump free Àmàlà with you.

Making lump free Àmàlà

  1. Boil 1.25 cups of water. (Some of it will evaporate, hence the extra .25 cup)
  2. Note: Make sure the heat is high and the water is boiling properly.

    Elubo and Boiling Water

    Elubo and Boiling Water

  3. Add in the 1 cup of Àmàlà elubo and wait a few seconds for the water to boil from underneath before you start stirring with a wooden spoon.
  4. Elubo in Boiling Water for Àmàlà

    Elubo in Boiling Water

  5. Stir till you have a smooth paste. It’ll be very thick, but it allows you to smoothen out any lumps. At this point you should be all clear and lump free.
  6. Hard Amala

    Hard Amala

  7. Next, add in the remaining 1 cup of water (preferably hot). Again, wait for it to boil around the mass you have in the pot.
  8. Stir the water into the Àmàlà until you have 1 solid lump again!
  9. Note: To smoothen your Amala, once you have it back as a lump, repeatedly press the mass against 1 side of the pot with the back of the wooden spoon. See this technique in my poundo video from 0:25-0:30.


    Amala and Egusi

    Amala and Egusi

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