How to make Amala in the microwave (Microwave Amala)

Ingredients

• About 250 g (2 cups)amala flour
• 875 ml (3½ cups)water

Instructions

1. 1

   Mix flour and water

   Stir the amala flour and water together until smooth and runny, checking carefully for lumps.

2. 2

   Microwave covered

   Transfer the mixture to a microwave-safe bowl, cover it and microwave for 5 minutes.

3. 3

   Mix until combined

   Take the bowl out and stir the amala thoroughly to bring it together.

4. 4

   Shape the portions

   Divide the amala into portions and wrap each one in cling film.

5. 5

   Serve with soup

   Serve with a soup of your choice.

What is amala?

Amala is a Yoruba Nigerian swallow, a soft, mouldable staple traditionally eaten alongside soup. It is commonly made with amala flour, often produced from dried yam, though the flour used can vary.

This version mixes the flour with water before cooking it in the microwave. The covered bowl and final stir make it a straightforward alternative to continuous stovetop mixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The amala flour provides most of the carbohydrates, while this recipe contains no added fat or substantial protein ingredients. Pair a portion with a protein-rich soup and vegetables for a more balanced plate.

The flour and water

Amala flour: use flour intended for making amala and break up any clumps before mixing if needed. The recipe starts with two cups.

Water: add the stated 875 ml and stir until the mixture is smooth and runny before it goes into the microwave.

Getting a smooth mixture

Mix thoroughly before cooking, scraping around the bowl so dry flour does not stay tucked at the edges. It is easier to deal with lumps at this stage than after the mixture has thickened.

Microwave and stir

Covered bowl: use a microwave-safe bowl with enough room for the mixture, and cover it for the five-minute cook.

Final mix: stir well after microwaving to combine the cooked mixture evenly. The recipe does not specify a microwave power setting, so check that the amala has cooked through before portioning.

Portioning and serving

Portions: divide the amala while it is warm, then wrap each serving in cling film as directed.

Soup pairing: serve it with a soup of your choice. Its mild, starchy character works as a base for the accompanying soup.

Timing and texture

The stated microwave time is five minutes, with a few more minutes needed for mixing and portioning. Microwave ovens vary, so use the final stir to check that the texture is consistent throughout.

Recipe notes & tips

• Use a bowl large enough to leave room for stirring.
• Whisk or stir the flour into the water gradually to help prevent lumps.
• Make sure the mixture is smooth before covering the bowl.
• Use a cover that is suitable for microwave cooking.
• Stir thoroughly after the five-minute cook before dividing it.

Variations

• Choose a soup: serve with a soup you enjoy alongside amala.
• Make smaller portions: divide the cooked amala into more servings.
• Make larger portions: divide it into fewer servings for a heartier serving.
• Serve promptly: unwrap each portion when ready to eat.

Common mistakes to avoid

• Starting with lumps: stir until the mixture is smooth before microwaving.
• Using an unsuitable bowl: choose one labelled microwave-safe.
• Leaving the bowl uncovered: cover it for the five-minute microwave step.
• Skipping the final stir: mix thoroughly after cooking so the amala comes together evenly.
• Wrapping before dividing: portion the amala first, then wrap each serving.

How to store

Wrap the portions and refrigerate them promptly, then use within 2 days. Reheat in a microwave-safe covered dish until hot throughout; add a small splash of water if the amala has firmed up.

Frequently asked questions