Yam flour is yam that has been peeled, sliced, cleaned, dried and then blended into a flour, also called elubo. Yam is white in colour but it turns into a brownish colour after it has been dried; this gives àmàlà its thick brown colour. Àmàlà is derived from Western Africa and is eaten mostly by the Yoruba people in Nigeria. It could be served with a variety of ọbẹ (soup), such as ẹfọ, ilá, ewédú,ogbono or gbegiri (black-eyed beans soup).
Processed from carefully sourced African Yams, this flour is packed with fiber and has less calories than other staple flours. When cooked to instructions, this dark fufu will be light and fluffy and will pair deliciously with hearty West African soups or stews