What it is
The pale variant of amala, made from lafun, which is cassava that has been fermented, dried and milled into flour. It is off-white to light brown, softer than yam amala and slightly sour from the fermentation.
Key ingredients
- Lafun (fermented cassava flour)
- Water
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Pinched with the fingers and dipped into gbegiri, ewedu and stew, or into egusi and other soups.
Cultural significance
Lafun is Yoruba and is the cheaper of the two amalas, because cassava is far more available than yam. In many homes it is the everyday swallow while yam amala is kept for guests or weekends. The faint sourness from fermentation is expected, and cooks judge lafun by whether it is smooth and free of lumps.
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