World Library  
Flag as Inappropriate
Email this Article

Amala (food)

Article Id: WHEBN0003956708
Reproduction Date:

Title: Amala (food)  
Author: World Heritage Encyclopedia
Language: English
Subject: Staple foods, Nigerian cuisine, Amala, Yoruba culture, List of African dishes
Collection: Nigerian Cuisine, Staple Foods, Yoruba Cuisine
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Amala (food)


Amala as served in a Nigerian restaurant in London

Àmàlà is a Nigerian food made out of yam flour and/or cassava flour.[1] Yam flour is yam that has been peeled, sliced, cleaned, dried and then blended into a flour, also called elubo. Yam is white in colour but it turns into a brownish colour after it has been dried; this gives àmàlà its thick brown colour.[2][3] Àmàlà is derived from Western Africa and is eaten mostly by the Yoruba people in Nigeria.[4] It could be served with a variety of ọbẹ (soup), such as ẹfọ, ilá, ewédú, or gbegiri (black-eyed beans soup).

Contents

  • Types 1
    • Yam flour (àmàlà isu) 1.1
    • Cassava flour (àmàlà láfún) 1.2
  • Preparation 2
  • Dishes 3
  • References 4
  • See also 5

Types

There are two types of àmàlà: àmàlà iṣu and amala lafun.

Yam flour (àmàlà isu)

This is the most common type of àmàlà. The flour used is derived from yam. Yam, a common name for species in the genus Dioscorea, is grown in Africa, Asia, Caribbean, Oceania and Latin America. 95% of yam is cultivated and harvested in West Africa. Yam can be barbecued, roasted, fried, grilled boiled, smoked and grated. Àmàlà iṣu is made with yam flour that has been dried; this gives it a black/brownish colour when added to boiling hot water.

Cassava flour (àmàlà láfún)

The second type is àmàlà láfún, which is derived from cassava flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava, along with yam, is the most important source of food carbohydrate in Nigeria; making Nigeria the world’s largest producer of cassava. Cassava flour when dried and powdery can be used to make àmàlà láfún. When it is fermented and flaky it is called garri (another common Nigerian cuisine). Àmàlà láfún is made with cassava flour that has been dried; this gives it a light brown colour when added to hot water.

Preparation

The only ingredient needed when making àmàlà is boiling water and either one of the two types of flour. Once the water has come to a boil, the heat is reduced. The flour is added and stirred until all the water is absorbed. More water is added, then the dough is left to simmer for approximately five minutes.[5] Then the dough is pulled along with the water until desired texture. The pulling of the dough into a smooth paste is the most difficult part of making àmàlà.

Dishes

Amala can be eaten with various types of soups, they are:

  • Egusi soup: this is made out of thickened melon seeds and leaf vegetable
  • Okro soup: this is made from okra
  • Efo riro: this is made from vegetables and a mixture of meat, fish, etc.[6]
  • Ogbono soup: this is made from ground ogbono seeds
  • Gbegiri soup: this is made from dried beans

References

  1. ^ 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 (Acra, Ghana): 172.  
  2. ^ Balogh, Esther (1989). "History and perspectives of stable foods in Africa". Oxford Symposium on Food & Cookery. p. 51. 
  3. ^ Dumont, Roland (2006). Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir. Editions Quae. p. 28. 
  4. ^ Roots, Tubers, Plantains and Bananas in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations. 1990. p. 68. 
  5. ^ Badiru, I, & Badiru, D. (2013). Isi Cookbook: Collection of Easy Nigerian Recipes. Bloomington: iUniverse. p. 23. 
  6. ^ Rees, D., Farell, G., & Orchard, J. (2012). Crop Post-Harvest: Science and Technology, Perishables. Hoboken: John Wiley & Sons. p. 408. 

See also


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.