Amala is a traditional Nigerian meal prepared mostly in the South West.
The name Àmàlà can’t be ascertained but it was believed to be the way some royal cheffs in Aafin Oyo used ìgbáko to mold it and cut it half before spreading ewedu and stew on it that the name got stucked to the food. A-mó-a-la which means ‘we mold and cut’. It was traced and discovered that Àmala was found during the first reign of Alaafin Ajaka at old Oyo popularly known today as Oyo Katunga.
It is made from yam flour or known as Elubo in Yoruba language. Yam flour is yam that has been peeled, dried, and blended into flour and it’s typically brownish. and it is mostly eaten by the Yorubas especially the people of Oyo state.
Amala is quick and easy to prepare, but if you are not careful you may end up with lumps that will make it less appealing to consume.
It is best served with Gbegiri (bean soup) and Ewedu soup.
