West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Amala
Dark, velvety yam flour swallow with a distinctive earthy, slightly bitter note — smooth and elastic, perfectly suited to pairing with ewedu and gbegiri.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
8 steps- 1
Bring 2 cups of the water to a rolling boil in a heavy pot, with a pinch of salt if using.
- 2
Reduce the heat to low and sprinkle in about half of the yam flour, whisking briskly to prevent lumps.
- 3
Switch to a wooden spoon or turning stick (koko) and stir vigorously, adding the remaining flour a little at a time.
- 4
Once the mixture thickens, splash in a little of the remaining water and keep stirring and folding the dough against the sides of the pot.
- 5
Continue stirring vigorously with the wooden spoon, using firm turning strokes, for about 5 minutes, adding splashes of the extra hot water as needed, until the amala is smooth, glossy, and dark brown with no lumps.
- 6
If the dough feels too stiff, work in a little more hot water and continue stirring until stretchy and elastic.
- 7
Wet your hands with the cold water and mold the amala into smooth, rounded balls or scoops.
- 8
Serve immediately, hot, alongside ewedu, gbegiri, or another soup.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving230
Calories
6 g
Protein
48 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Amala is a smooth, dark Yoruba swallow from southwestern Nigeria, made by stirring yam flour, called elubo, into hot water until it forms a soft, stretchy dough. Its distinctive deep brown color comes from peeled yam that is dried and milled, and it is a beloved everyday partner to soups like ewedu, gbegiri, and rich pepper stews. In Yoruba food culture the trio of amala with ewedu and gbegiri is an iconic, almost ceremonial combination.
Listahan note
This version dials in the stirring technique that keeps amala smooth and lump-free while staying soft enough to scoop. It is built to be eaten with the classic ewedu and gbegiri pairing.
Technique cues
- Whisk a little of the yam flour into cool water first if you are prone to lumps, then add it to the hot pot for a smoother result.
- Add the elubo gradually and stir constantly, because yam flour thickens fast and clumps the instant it hits hot water unevenly.
- Cook and turn it for a couple of minutes after it comes together so the raw flour taste cooks out and the texture turns glossy.
Kitchen flow
- Parallel prep
- Have your ewedu and gbegiri or stew hot and waiting, since amala is made last and firms up as it cools.
- Make-ahead
- Measure the yam flour and pre-boil the water ahead so the swallow comes together in minutes right before serving.
- Leftover move
- Wrap leftover amala while warm and refresh it the next day by steaming or microwaving with a splash of water.
- Cleanup rhythm
- Soak the pot and spatula immediately, as yam dough dries into a tough film quickly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
yam flour (elubo)
the entire base
Purpose: Dried, milled yam is what gives amala its dark color, earthy flavor, and stretchy swallow texture.
Handling: Sift or sprinkle it gradually into the hot water to avoid lumps.
Adaptation: Plantain flour or a yam-cassava blend makes a similar swallow with a slightly different color and flavor.
hot water
hydration and cooking
Purpose: Near-boiling water cooks the yam starch on contact, setting the soft, pliable texture.
Handling: Keep it at a gentle boil and reduce the heat while you stir in the flour.
Adaptation: No substitute; the heat is doing the cooking.
cool water (for slurry, optional)
lump prevention
Purpose: Whisking a little yam flour into cool water first makes a slurry that helps the amala turn out smoother.
Handling: Mix a small portion of flour with cool water, then stir it into the hot pot.
Adaptation: Skip the slurry if you are confident stirring the flour straight into hot water.
accompanying soup (ewedu and gbegiri)
the essential partner
Purpose: Amala is served to be eaten with soup, and the ewedu-gbegiri pairing is integral to the dish as it is enjoyed.
Handling: Have the soups hot and ready before making the amala, which firms as it cools.
Adaptation: Any rich Yoruba soup or pepper stew works in place of the classic trio.
Technique notes
- Turn the dough by folding it over itself against the pot wall, the motion that develops its characteristic smooth stretch.
- If lumps form, press them out against the side with the spatula and add a touch more hot water to loosen.
- Mold it into a smooth ball with a wet spatula or wrapped in plastic for a cleaner presentation.
Ingredient swaps
- Plantain direction
- Use plantain flour for a lighter-colored, slightly sweeter swallow that pairs the same way with savory soups.
- Softer-texture direction
- Use a little more water for a softer amala that is easier to swallow, accepting a looser shape.
- Allergen note
- Amala is naturally gluten-free, made only from yam flour and water.
Serve alongside
- ewedu soup
- gbegiri (bean soup)
- buka-style pepper stew with assorted meat
- chilled zobo hibiscus drink
- palm wine
- cold water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Amala is best eaten warm and fresh. Wrap leftovers and refrigerate up to two days, then steam or microwave with a little water to restore the soft texture. It does not freeze well, turning crumbly on thaw.
Equipment
- small heavy pot
- sturdy wooden spatula or omorogun
- kettle for hot water
- fine sieve for the yam flour
Make this household-aware
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Plan it in Listahan
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