The following are some important facts about a popular Nigeria food called Amala

1. Amala is a local indigenous Nigerian swallow to the Yoruba tribe in the south western part of Nigeria.

2. Amala is a popular swallow which originates from the western part of Nigeria and may God bless them for given us such a beautiful and mouthwatering swallow.

3. Amala pronounced as Àmàlà in Yoruba language, is a cherished Yoruba delicacy, which has delighted people for ages. It holds immense popularity in Nigerian cuisine and is mostly eaten by the Yorubas especially the people of Oyo state.

4. Amala is made from Elubo (yam flour). It is yam that has been cut, dried and ground into fine powdery form. The yam flour is being used to prepare the Amala.

5. The Yam flour (Elubo) is milk white in colour when it is still in a powdered form, but immediately it goes into the heat, the colour changes to dark brown.

6. The Yam flour that is used to make Amala is known as Elubo in Yoruba language and Amala is also known as Elubo.

7. Locally, there are 3 types of Amala, The Amala that is made from yam flour (àmàlà isu) is brown in colour, the Amala that is made from cassava flour (àmàlà láfún) is white in colour and the Amala that is made from plantain flour (àmàlà ogede) is light brown in colour.

8. Although Amala is mostly made from yam flour (Elubo), but it can also be made by using cassava flour called lafun in Yoruba language or unripe plantain called ogede in Yoruba language.

9. Amala made from yam flour is brown in colour, the one from cassava is white in colour and the one made from unripe plantain flour is light brown in colour. They are all made the same way by stirring the flour in hot water to form a dough like texture.

10. The Yam that is used to make Amala flour (Elubo) is peeled, sliced, cleaned, dried and then ground into fine powder, before using it to make the Amala.

11. The Yam that is used to make Amala is white in colour, but turn brown when dried.