amala — Nigeria

Amala is a food from Yoruba cuisine (southwest Nigeria, southeast Benin), now consumed throughout both countries. It is prepared from yam flour or dried cassava flour. The flour is mixed with boiling water until a dense paste is obtained, generally presented in the form of a ball. Amala is generally eaten with soup: efo (vegetables), ila or okra (okra), ewedu (based on corchorus, quite similar to mulukhiyah in North Africa), ogbono (based on Irvingia gabonensis), egusi (seeds of cucurbits, most often bottle gourd or watermelon), gbegiri (black-eyed peas). --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q4739207) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.