How to Prepare Amala without Lumps

How to Prepare Amala without Lumps

Amala is one of
the most famous Nigerian foods very peculiar to the Yoruba’s. As a delicacy, it
could be enjoyed with a number of soups such as okra, ewedu, egusi (mellon
soup), gbegiri, etc. Amala is
usually prepared with elubo (yam flour). Elubo is in turn prepared from dried
and thoroughly pounded yam peelings. But before elubo may be gotten from
pounded yam peelings, the yam peelings will have to be smoothly ground, typically
with the aid of a grinding machine.
Tracing the evolution of amala, you can say it is as old as the Yoruba race. Though funny
this might seem, the Yoruba’s are undoubtedly ardent lovers of amala. As a native or inhabitant of any
South-Western State in Nigeria, you’re certain to have an unbending appetite
for amala.
However as an inhabitant who isn’t native to the South-West,
you may not have a flair for amala
but it is probable that you could develop some desire for it if properly
prepared and served with your most appetizing stew.
Steps required to prepare amala are very quick and quite understandable. Meanwhile, some
people believe they understand how the steps go but they still find it
disappointing that after putting the right measures in place, they eventually
come up with amala full of lumps.
Have you been excessively rebuked by
your hubby for serving him lumpy amala?
Are you always shy
to visit the kitchen whenever amala is
the family’s food scheduled for supper?
Worry no further for we’re committed to
helping you with your difficulty.
Before we finally take you to the steps that should be taken
into consideration, you have to bear in mind that amala is always easy and quick to prepare. But again, you may end
up with some lumpy amala if you
don’t attempt the required steps with great caution.
Now, take your time to easily read
through the steps provided below:
⇒   Set your cooking
pot right and fill it with the desired amount of water
⇒   Boil the water and
make sure it reaches the usual boiling point
⇒   Immediately the
boiling pot is reached, start adding the elubo (yam flour) to the boiled water.
(Ensure the cooking pot is not on fire while adding the yam flour. Take note of
this as failure to comply might result in lumpy amala)
⇒   Get your
wooden/turning stick ready and start using it to stir the yam flour. After
stirring it for some while, pour little water into the yam flour.
⇒   Place the cooking
pot on fire once again and reduce the intensity of the fire
⇒   Let the yam flour
cook for about 4-6 minutes to prevent it from seeming too soft
⇒   To match the amala to your desire, you may place one
of your fingers on it while allowing it to cook for few minutes. (This is to
prevent it from becoming either too hard or too soft)
⇒   If you suppose it
is extremely hard, you may pour little hot water into it but if you feel it is
too soft, just pour more yam flour and stir it thoroughly till you get the
desired texture.
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