What it is
The yam version of amala, made from elubo, yam that has been peeled, sliced, dried and milled. It is dark brown and smoother and more elastic than the cassava version, and is what most people mean when they say amala.
Key ingredients
- Elubo (yam flour)
- Water
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Moulded and pinched by hand, dipped into gbegiri, ewedu and stew, and eaten with assorted meat.
Cultural significance
Yam amala is the version associated with Ibadan and the Oyo area, and with the buka tradition that serves it with abula. Because yam costs more than cassava, amala isu is the prestige swallow of the two, and its dark colour is a mark of properly dried elubo rather than of any additive.
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