Amala (food)

Àmàlà is a staple swallow food originating from Nigeria created by the Yoruba ethnic group of southwestern Nigeria and other parts of Yorubaland.^[1] It is made of yam, cassava flour, or unripe plantain flour.^[2] Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour. It is also called èlùbọ́.^[3] Yams are white in colour but turn brown when dried which gives àmàlà its colour.^[4]^[5] It is a popular side dish served with ewédú^[6] and gbẹ̀gìrì (black-eyed beans soup), but is also served with a variety of other ọbè (soups), such as ẹ̀fọ́,^[7] ilá, and ogbono.^[8]^[9]^[10]

^ Roots, Tubers, Plantains and Bananas in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations. 1990. p. 68. ISBN 9789251028629.
^ Ferris, R. S. B.; Uwaegbute A. C.; Osho S. M.; Obatolu V. A. (1995). "Acceptability and chemical evaluation of fortified yam (Discorea spp.) products". Postharvest Technology and Commodity Marketing: Proceedings of a Postharvest Conference 2 Nov. To 1 Dec. 1995. Accra, Ghana: 172. ISBN 978-978-131-111-6.
^ "YAM FLOUR PRODUCTION (ELUBO)". Foodpreneurs Hub. 2018-08-04. Retrieved 2022-07-27.
^ Balogh, Esther (1989). "History and perspectives of stable foods in Africa". Oxford Symposium on Food & Cookery. p. 51. ISBN 9780907325444.
^ Dumont, Roland (2006). Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir. Editions Quae. p. 28. ISBN 9782876146327.
^ Ajoke (2021-05-30). "Ewedu Soup". My Active Kitchen. Retrieved 2022-12-12.
^ Ajoke (2019-06-04). "How to Make Efo Riro". My Active Kitchen. Retrieved 2022-12-12.
^ "How to Prepare Okro Soup (Obe ila)". Habeeb Olonje. 2018-09-05. Archived from the original on 2019-06-03. Retrieved 2019-06-03.
^ "Best soups to eat D-Amala with". Retrieved 2022-05-10.
^ "Amala and Ewedu Soup Recipe". Chef's Pencil. 9 May 2021. Retrieved 2022-05-10.

[1] Roots, Tubers, Plantains and Bananas in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations. 1990. p. 68. ISBN 9789251028629.

[Postharvest_technology-2] Ferris, R. S. B.; Uwaegbute A. C.; Osho S. M.; Obatolu V. A. (1995). "Acceptability and chemical evaluation of fortified yam (Discorea spp.) products". Postharvest Technology and Commodity Marketing: Proceedings of a Postharvest Conference 2 Nov. To 1 Dec. 1995. Accra, Ghana: 172. ISBN 978-978-131-111-6.

[3] "YAM FLOUR PRODUCTION (ELUBO)". Foodpreneurs Hub. 2018-08-04. Retrieved 2022-07-27.

[4] Balogh, Esther (1989). "History and perspectives of stable foods in Africa". Oxford Symposium on Food & Cookery. p. 51. ISBN 9780907325444.

[5] Dumont, Roland (2006). Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir. Editions Quae. p. 28. ISBN 9782876146327.

[6] Ajoke (2021-05-30). "Ewedu Soup". My Active Kitchen. Retrieved 2022-12-12.

[7] Ajoke (2019-06-04). "How to Make Efo Riro". My Active Kitchen. Retrieved 2022-12-12.

[8] "How to Prepare Okro Soup (Obe ila)". Habeeb Olonje. 2018-09-05. Archived from the original on 2019-06-03. Retrieved 2019-06-03.

[9] "Best soups to eat D-Amala with". Retrieved 2022-05-10.

[10] "Amala and Ewedu Soup Recipe". Chef's Pencil. 9 May 2021. Retrieved 2022-05-10.

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