Annabel Apara is a fast-rising teen Nollywood actress who charms her viewers with her radiant smile and velvety voice. She once delighted her fans by sharing what her favorite food is and her revelation is quite shocking. In fact, she loves this particular meal so much that she says she could spend her last money on it.
This revelation comes as a surprise because many Gen Zs prefer stir fry, Chinese dishes, and other light English meals over her choice of “best food”, which, by the way, is called Amala.
We can’t have fans not knowing how to prepare their favorite actress’s favorite food. So, I’ll show you how to make the best Amala. It’s simple and doesn’t take much time.
WHAT IS ÀMÀLÀ?
Ă€mĂ lĂ is a popular “swallow” food of the Yoruba people of southwestern Nigeria. Traditionally prepared from dried plantain flour (yam flour and cassava flour are also used). It is classified as a “swallow” food—a category of soft, dough-like staples commonly paired with soups like Ewedu(slimy soup made from jute/ewedu leaves) and Gbegiri(A mouthwatering soup, smooth and rich, made from peeled brown beans).
Its dark brown color and elastic, smooth texture distinguish it from other Nigerian “swallow” foods.
Ă€mĂ lĂ is super nutritious and healthy. Plantain flour provides dietary fiber, vitamins A and C, potassium, and complex carbohydrates that release energy gradually. An healthier alternative to some other swallows, and great at managing blood sugar levels
Ă€mĂ lĂ is so popular that it’s a must have in local eateries known as “buka” or “mama put” and even in classy restaurants.
HOW TO PREPARE ÀMÀLÀ
STEP 1: Bring water to a rolling boil in a clean cooking pot.
STEP 2: Gradually sprinkle in the yam flour (elubo) while stirring continuously with a turning stick. This prevents lumps from forming.
STEP 3: Stir thoroughly until a thick paste forms. Add a small amount of hot water to the mixture.
STEP 4: Cover the pot and allow it to steam gently on low heat for about 5-10 minutes. This step ensures proper cooking.
STEP 5: Uncover the pot and stir the amala again thoroughly until it becomes smooth, soft, and consistent.
FINAL STEP: Remove from heat and serve hot with soups like Ewedu, Gbegiri, or Okro.
COOKING TIPS
Always stir continuously when adding flour to avoid lumps.
Add a tiny bit more hot water while stirring if it feels heavy
Adjust water quantity depending on desired thickness.
Use a wooden turning stick for best results.
CONCLUSION
These are everything you need to know to make the perfect Amala. Give it a try one day—you never know, you might just cross paths with Annabel Apara, and she could enjoy a plate of your Amala.
Was this what you expected when you thought of Annabel Apara’s best food?
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