Hot Amala
May 18, 2026
A smooth, stretchy West African swallow made from yam flour, traditionally served hot with rich soups such as ewedu, gbegiri, or efo riro.
- Prep 5min
- Cook 15min
- Total 20min
- Yield 4 servings
Ingredients
- 2 cups yam flour (elubo)
- 4 cups water
- Pinch of salt (optional)
Instructions
- Bring 3 cups of water to a boil in a heavy-bottomed pot.
- In a separate bowl, mix the yam flour with the remaining 1 cup of water to form a smooth slurry with no lumps.
- Pour the slurry into the boiling water while stirring continuously with a wooden spatula.
- Reduce heat and continue stirring vigorously until the mixture thickens and becomes smooth and elastic.
- If needed, add small amounts of hot water and keep stirring until the desired stretchy consistency is achieved.
- Cover and allow to steam on low heat for 2–3 minutes.
- Stir once more, shape into smooth portions, and serve hot with soup.
Notes
This recipe is inspired by a passage from The Girl with the Louding Voice by Abi Daré. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.