Òkè'bàdàn
Authentic IB in JD
(Ibàdàn in Jand)
Àmàlà
Àmàlà is a local indigenous Nigerian food, native to the Yoruba ethnic group as a whole in the western states of the country. It’s such a palatable meal that two giant cities are battling the ownership.(Ìbàdàn and Ògbómòsó).
Àmàlà is made out of yam, while some are made out of cassava flour (Láfún) or unripe plantain flour( Àmàlà Ògèdè).
Yams are peeled, sliced, cleaned, dried and then blended into a flour, popularly called Èlùbó. Yams are white in colour but turn brown when dried. This gives Àmàlà its brownish colour. Àmàlà is used to be mainly consumed by indigenous people of the Southwestern part of Nigeria before,Its now consumed by all and sundry because of its health benefits and could be served with a variety of ọbè(soups), such as ẹ̀fọ́, ilá,ogbono or ewédú and gbẹ̀gìrì which is popularly known as Àbùlà (black-eyed beans soup).
Preparation
Not much to get, the only ingredient needed is boiling water and the flour (Èlùbó).
Get a clean and preferably a non stick pan or Kòkò Irin, omo -Orógùn (pestle),Ìgbako (cutter).
Clean water on the fire in any desired pan, once the water has come to a boil, the heat is reduced then add the Èlùbó(flour) and stirred with the Orógun (pestle) until water is absorbed. More hot water might be needed, then add and cover to simmer for some minutes at least five minutes to get done properly.
Then the Àmàlà is kneaded until it has the desired texture.
SOUPS
Ewédú is mostly serves as condiment to Àmàlà,also for superlative taste of the dish it can be served along with Gbègìrì.
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