It is made out of yam and/or cassava flour, or unripe plantain flour. Tubers of Yams are peeled, sliced, cleaned, dried and then blended into flour, it is also called èlùbọ́. Yams are white in colour but turn brown when dried.
Is yam flour same as amala?
The most common type of flour for Amala is the Yam flour, which is also known as the 'Amala Isu'. Fresh tubers of yam are peeled, sliced and put into boiling water over a period of time, depending on how thick the yam slices are. The yam slices are only partly cooked, then dried in a dryer.
What can I use yam peel for?
Abstract: Yam peel is a by-product during processing of yam to pounded yam or yam flour and could be used as alternative source energy in the diet of livestock.
How do you process yams to amala?
Parboiling; the sliced yam are then put into boiling water over a period of time depending on the thickness of the slices. Drying; the parboiled yam slices are dried in a dryer at a specified drying temperature and time. Milling; the dried yam slices are milled directly into flour of uniform particle size.
Is amala pounded yam?
Most interestingly, amala and pounded yam are from the same source: yam. But the former is made from a barrel-scraping attempt at utilising yam to its fullest, even if the result is aesthetically unfortunate.
