Usually eaten alongside soups such as ewedu, gbegiri, okra and more, amala is one of the lightest ‘swallows’ making it easily digestible. Often times, folks find amala a little tricky to make owing to the lumps that can formed if […]
Lagos is a very busy mega-city, with the blue collars working from daylight till sunset and because sometimes they’re so tired from all the work they do, and jollof rice doesn’t do it for them always. So they have to […]
Yam flour (àmàlà isu) This is the most common type of àmàlà. The flour used is derived from yam. Yam, a common name for species in the genus Dioscorea, is grown in Africa, Asia, Caribbean, Oceania and Latin America. 95% […]