Okra Soup
50 min · 498 kcal · African
Amala
The soft, smoky brown swallow of the Yoruba people, made by turning dried yam flour (elubo) into boiling water and working it with a wooden turning stick until smooth and stretchy. Eaten with the fingers alongside ewedu, gbegiri or any rich stew.
Instructions
- Sift 90 g of yam flour into a bowl to break up any lumps, and measure out 350 ml of water. Have a strong wooden turning stick (omorogun) or a sturdy wooden spoon ready.
- Pour 250 ml of the water into a small heavy-based pot and bring to a rolling boil over high heat. Keep the remaining 100 ml to one side for steaming. Add the pinch of salt now if using.
- Turn the heat to low. Sprinkle the 90 g of sifted yam flour into the boiling water in small handfuls, letting each one sink and darken for a few seconds before adding the next, so the flour does not clump.
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343kcal
4gprotein
81gcarbs
1gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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