Amala is the swallow of Yorubaland, made from yam flour worked into hot water until it turns smooth, stretchy and deep brown. The colour surprises people the first time; the texture is why they come back.
It is softer and lighter than pounded yam and easier to swallow than eba, with a gentle, earthy taste that leaves plenty of room for whatever it is dipped into. Traditionally it goes with ewedu and gbegiri, the classic abula pairing, but it works with any soup or stew you like.
There is no pepper in the amala itself, so the heat of your meal comes entirely from the soup you pair it with.
Enjoy it hot in our Remera dining room, or order online for pickup or delivery in Kigali from Jollof Bistro.
