Ah this is memories as a child I remember when my mum would make amala and i would dance and call it "chocolate eba" 🤣 though i never liked it as much as pounded yam though which i thought was only for adults 😅
Amala gidi is absolutely my favorite swallow if not my favorite food overall. I started making mine from scratch too because some of the ones they sell in the stores here in US are not clean.
Thank you ma'am for your effort. Please kindly permit me to comment on your post and make some corrections. 1) As a bona fide yoruba woman. Amala gidi (original) is made from yam itself and NOT yam peels. It is poverty that made people to use yam peels, it was not so from the beginning. 😅. 2) Amala is the food (swallow) that is made from Elubo. So the flour is called Elubo while the food made from it is called Amala. 3) Elubo could be made from different food items eg. Regular yam, water yam, cassava and plantain. The flour of the above mentioned food items are all called Elubo but you have to qualify it with the food it came from. Cassava flour is called Elubo laafun. Lastly, the reason why the Amala is very dark is because it was made from yam peels, that's why the igbos find the food repulsive and the fact that Amala from yam peels is now becoming more popular than the the original one. you can add cassava flour to it to lighten it up a bit and improve the quality. Thank you.
Thanks for this, my mom usually do it that's why I too know how to do it, but our own doing of it we do peel the back of the yam before drying it, but I was surprised to see yours without peeling of the back please may I ask why? Or someone can dry and grind and cook without peeling?
Yes ! i didn't peel the back of the yam, i grinded all because it's good for a diabetes patient. If you cook your yam with the back it absorb the excess sugar from your body. Thanks for watching ❤️
@@blessrichytv7889 🆗 Thanks so it help in reducing sugar levels in the body I've never experienced this. Anyway thanks I'll make more research on what you said about the Un peeled yam.
Thank you ma'am for your effort. Please kindly permit me to comment on your post and make some corrections. 1) As a bona fide yoruba woman. Amala gidi (original) is made from yam itself and NOT yam peels. It is poverty that made people to use yam peels, it was not so from the beginning. 😅. 2) Amala is the food (swallow) that is made from Elubo. So the flour is called Elubo while the food made from it is called Amala. 3) Elubo could be made from different food items eg. Regular yam, water yam, cassava and plantain. The flour of the above mentioned food items are all called Elubo but you have to qualify it with the food it came from. Cassava flour is called Elubo laafun. Lastly, the reason why the Amala is very dark is because it was made from yam peels, that's why the igbos find the food repulsive and the fact that Amala from yam peels is now becoming more popular than the the original one. you can add cassava flour to it to lighten it up a bit and improve the quality. Thank you.
❤
I absolutely love Amala with egusi soup!🤸🏽♀️✊🏾🥰🔥🔥🔥
Ah this is memories as a child I remember when my mum would make amala and i would dance and call it "chocolate eba" 🤣 though i never liked it as much as pounded yam though which i thought was only for adults 😅
Amala gidi is absolutely my favorite swallow if not my favorite food overall. I started making mine from scratch too because some of the ones they sell in the stores here in US are not clean.
Cool tutorial
Thank you ma'am for your effort. Please kindly permit me to comment on your post and make some corrections.
1) As a bona fide yoruba woman. Amala gidi (original) is made from yam itself and NOT yam peels. It is poverty that made people to use yam peels, it was not so from the beginning. 😅.
2) Amala is the food (swallow) that is made from Elubo. So the flour is called Elubo while the food made from it is called Amala.
3) Elubo could be made from different food items eg. Regular yam, water yam, cassava and plantain. The flour of the above mentioned food items are all called Elubo but you have to qualify it with the food it came from. Cassava flour is called Elubo laafun.
Lastly, the reason why the Amala is very dark is because it was made from yam peels, that's why the igbos find the food repulsive and the fact that Amala from yam peels is now becoming more popular than the the original one. you can add cassava flour to it to lighten it up a bit and improve the quality. Thank you.
Elubo gidi.
This is the original one
Thanks ❤️
Oh even the yam peel is good!!?
😅
Thanks for this, my mom usually do it that's why I too know how to do it, but our own doing of it we do peel the back of the yam before drying it, but I was surprised to see yours without peeling of the back please may I ask why? Or someone can dry and grind and cook without peeling?
Yes ! i didn't peel the back of the yam, i grinded all because it's good for a diabetes patient. If you cook your yam with the back it absorb the excess sugar from your body.
Thanks for watching ❤️
@@blessrichytv7889 🆗 Thanks so it help in reducing sugar levels in the body I've never experienced this. Anyway thanks I'll make more research on what you said about the Un peeled yam.
Thank you ma'am for your effort. Please kindly permit me to comment on your post and make some corrections.
1) As a bona fide yoruba woman. Amala gidi (original) is made from yam itself and NOT yam peels. It is poverty that made people to use yam peels, it was not so from the beginning. 😅.
2) Amala is the food (swallow) that is made from Elubo. So the flour is called Elubo while the food made from it is called Amala.
3) Elubo could be made from different food items eg. Regular yam, water yam, cassava and plantain. The flour of the above mentioned food items are all called Elubo but you have to qualify it with the food it came from. Cassava flour is called Elubo laafun.
Lastly, the reason why the Amala is very dark is because it was made from yam peels, that's why the igbos find the food repulsive and the fact that Amala from yam peels is now becoming more popular than the the original one. you can add cassava flour to it to lighten it up a bit and improve the quality. Thank you.
Sorry about your blender that got broke. I never made amala in my pot, just learnt how to make it home now. Thank you
Thanks so much sis
Well done ma,but pls you didn't peel it
Give it to them with Ewedu soup.
Or okro mix.
Next time don't use spoon in your blender its dangerous
Thanks so much dear
Hmmm can't eat this
Why. Is healthy
Ur pronunciation of yoruba words ehnn......😅😅😅😅😅😅