What is Amala Swallow Made of? The Ingredients and Varieties

January 8, 2026 •

4 min read

Amala is a traditional swallow food from Nigeria, with its primary base coming from dried yam flour, known as elubo. The dark, dough-like delicacy is a cornerstone of the Yoruba diet, celebrated for its unique earthy flavor and smooth, stretchy texture when prepared correctly.

Quick Summary

A Nigerian swallow, amala is typically prepared from a variety of flours, including yam, cassava, or unripe plantain. The type of flour used determines its distinct color, texture, and flavor, with yam flour producing the classic dark brown version.

Key Points

Yam Flour (Elubo): The most traditional ingredient for amala is made from dried yam tubers, resulting in the iconic dark brown color.
Cassava Flour (Láfun): This variant uses dried cassava flour, which produces a white or off-white amala with a slightly different flavor and texture.
Unripe Plantain Flour: A lighter, lower-carb alternative is made from dried unripe plantain flour, making it suitable for people with diabetes.
Texture is Key: Amala is prepared by stirring the flour vigorously into hot water to achieve a smooth, lump-free, and stretchy consistency.
Cultural Importance: As a staple of the Yoruba people, amala holds significant cultural value and is a centerpiece at celebrations.
Served with Soup: Amala is traditionally eaten with a variety of Nigerian soups, such as Ewedu, Gbegiri, and Egusi.

Amala, a cherished delicacy from the Southwestern region of Nigeria, is a staple that accompanies rich, flavorful soups. The base ingredient for this soft, dough-like food can vary, leading to different varieties with unique characteristics. Understanding what amala is made of reveals more than just its ingredients; it uncovers the culinary heritage and ingenuity behind this iconic dish.

The Traditional Base: Yam Flour (Èlùbọ́)

The most traditional and widely recognized form of amala is made from yam flour, known locally as èlùbọ́. The preparation of this flour is a multi-step process that imparts amala with its signature brown color. The process involves peeling and slicing African yams (Dioscorea cayenensis), which are then dried in the sun. It is this drying stage that causes the yam to oxidize and darken. Once fully dehydrated, the dried yam slices are ground into a fine, smooth flour. When this flour is cooked with hot water, the resulting swallow is a smooth, earthy-tasting dough with a deep brown hue, perfectly suited for heavy, robust stews.

Other Common Amala Varieties

Beyond the classic yam flour, other root and fruit flours are used to create different versions of amala, each with its own texture and appeal.

Cassava Flour (Láfun)

An alternative to yam flour is cassava flour, known as láfun. Unlike the yam version, amala made from cassava flour remains white or off-white. The cassava tubers are processed by peeling, drying, and grinding, but the lack of oxidation during drying means the flour and the resulting swallow retain their lighter color. This variety offers a different taste profile and texture compared to the traditional brown amala.

Unripe Plantain Flour (Elubo Ògèdè)

A lighter and often healthier version of amala is made from unripe plantain flour, called elubo ògèdè. The process involves peeling, slicing, and drying unripe plantains before grinding them into flour. This variety is particularly noted for its lower carbohydrate content, making it a more suitable option for individuals managing diabetes. The resulting swallow is light brown or beige and has a slightly different, sweeter taste.

Comparison of Amala Varieties


Feature	Yam Flour (Èlùbọ́) Amala	Cassava Flour (Láfun) Amala	Unripe Plantain Flour (Elubo Ògèdè) Amala
Color	Dark brown to black.	White to off-white.	Light brown to beige.
Base Ingredient	Dried yam tubers.	Dried cassava tubers.	Dried unripe plantains.
Flavor	Distinctive, earthy taste.	Milder and slightly different taste.	Slightly sweeter and fruitier taste.
Carbohydrate Level	High.	High.	Lower.
Key Benefit	Traditional flavor, rich in carbs for energy.	Versatile pairing with various soups, different texture.	Diabetic-friendly, higher fiber, good source of potassium.

The Preparation Process

Regardless of the flour type, the process of preparing amala follows a standard method to achieve its desired soft and stretchy consistency.

Boil the water: Start with a pot of clean water and bring it to a rolling boil over medium-high heat.
Add the flour: Turn down the heat and gradually pour in the chosen flour, stirring quickly and continuously with a wooden spatula (known as an omorogun) to prevent lumps.
Stir until doughy: Continue stirring and folding the mixture vigorously until it comes together into a smooth, thick, and consistent dough.
Steam: If needed, add a little extra hot water, cover the pot, and allow the amala to steam for a few minutes to cook thoroughly.
Final stir and mold: Stir again vigorously until the texture is smooth and elastic. The finished amala is then molded into a ball for serving.

The Role of Amala in Nigerian Culture

Amala is not merely a meal; it is a fundamental part of the Yoruba identity and is featured prominently at social gatherings, from weddings to festivals. It is always served with a variety of soups, as its earthy taste is designed to complement the complex flavors of Nigerian stews. Popular pairings include:

Ewedu: Jute leaves soup, often served with Gbegiri (bean soup).
Gbegiri: A rich, hearty soup made from beans.
Efo Riro: A savory and spicy vegetable stew.
Egusi: A thick, nutty soup made from melon seeds.

For many, the combination of a smooth ball of amala and a flavorful soup is the ultimate comfort food, deeply rooted in tradition.

Conclusion: The Versatile Nigerian Swallow

In conclusion, what amala swallow is made of is not a single answer but a range of possibilities, from the traditional yam flour that yields its dark hue to the lighter versions made from cassava and unripe plantain. Each variety offers a different sensory experience while maintaining the core identity of a soft, stretchy, and satisfying swallow. The process of making it is an art form, requiring skill to achieve a perfectly smooth texture that is a testament to its cultural significance and enduring popularity within Nigeria. For further reading on the cultural significance of Nigerian food, see this article by Amala on the Go. Source: Amala on the Go - Why Amala is More Than a Meal: The Cultural Significance of Swallows in Nigerian Food

Frequently Asked Questions

The primary and most traditional ingredient is yam flour, known locally as èlùbọ́. Other versions are made from cassava flour (láfun) or unripe plantain flour.

The dark brown color of classic amala comes from the traditional preparation process where yam tubers are peeled, sliced, and sun-dried, causing them to oxidize and darken before being ground into flour.

No, not all amala is dark brown. Amala made from cassava flour (láfun) is white, and amala made from unripe plantain flour is a lighter beige or brown.

Amala is commonly served with classic Nigerian soups such as Ewedu (jute leaves), Gbegiri (bean soup), Egusi (melon seed), and Efo Riro (vegetable stew).

Amala provides carbohydrates and dietary fiber. The unripe plantain flour version is lower in carbohydrates, making it a better option for diabetics.

Amala is cooked by adding the flour gradually to boiling water while stirring continuously and vigorously with a wooden spatula until it forms a smooth, lump-free dough.

No, while both are Nigerian swallows, they are different. Amala is typically made from dried yam, cassava, or plantain flour, while Fufu is often made from fermented cassava, resulting in different tastes and textures.