Semonia, plantain fufu, fufu powder, wheat, yam flour
Ingredients
Yam flour 1 cup
Water (1½) cup
Directions:
- In a small pot, bring 1½ cup of water to boil,save½ cup in a small bowl, for later use if needed. Reduce your heat.
- Using your spatula, start adding and stirring in your yam flour,at the sametime. If you are right handed, you should be using your right hand to stir,while your left hand is holding and adding your cup of yam flour. If you are left-handed, this should be vice verse. Basically the concept here is to use your dominant hand to do the stirring, this is what will prevent your finished product from being lumpy.
- Once your yam flour has soaked up all the water in the pot,you can stop adding more flour.
- Set your cup of yam flour aside, now that you have freed up your left hand,the next task for your left hand is to hold your pot down,by the handle, while using your spatula to stir vigorously,using your muscle power keep moving the Amala towards you,continue doing this until the the lumps disappears.
- Once you achieve the desired smoothness,add some saved warm water, allow it to cook for about 3 mins,mix again and bring it to the consistency you want.
- A rule of thumbs is that it shouldn’t be runny, rather you need the end result to be soft and fluffy and hot.
- Once done, scoop into a clear film or aluminum foil & serve with any nigerian soup.
- This is the same process for all other nigerian meals (solids) that come in powder form.
- Plantain fufu or corn meal
- Yam flour (Elubo)
- Fufu Flour
- Semolina
- Wheat
- Yam flour (iyan) pounded yam. The original recipe for pounded yam, actually calls for using yam tuber, cooking it and literally pounding the yam in a mortal. (This is a lot of work)The substitute is in powder form and quite easy to make following the same process for (Amala) it’s not exactly the same as the original. The original one is really elastic.
FUN FACT: The main issue likely to come up,When making Amala or any of these meals is how to get rid of the lumps, the hack here is to make the Amala really thick at the beginning and use your spatula or wooden spoon to crush out all these lumps, once you have achieved this, you can always add warm water to soften the mix to achieve the consistency you want.
