Amala
Àmàlà abinci na musamman wanda ya samo asali ne daga Najeriya wanda kabilun Yoruba na Kudu maso Yammacin Najeriya da sauran sassan Yorubaland suka shahara.[1] yi shi da yam, garin cassava, ko garin plantain mara kyau. Ana cire tubes na yams, yanka, tsaftace, bushewa sannan a niƙa su cikin gari. kuma kiranta èlùbọ́ . suna fari a launi amma suna zama launin ruwan kasa lokacin da aka bushewa wanda ke ba da àmàlà launi. sanannen abincin da aka yi amfani da shi tare da Ewédú [1] da kuma aljihu (soup na wake mai baƙar fata), amma kuma ana ba da shi tare da wasu nau'ikan ọbè (soup), kamar su ẹ̀fọ́, [2] Ilá, da ogbono. [2]
| Amala | |
|---|---|
swallow (en)  | |
 | |
| Kayan haɗi | Alibo |
| Kayan haɗi |
doya da cassava flour (en) |
| Tarihi | |
| Asali | Najeriya da Najeriya |
| Mai tsarawa | Doya |
Nau'o'in
gyara sasheTa garin Flour
Àmàlà isu, mafi yawan nau'in àmàlà, ya dogara ne da yam. Kyakkyawan nau' yam mafi kyau don shirya àmàlà shine Dioscorea cayenensis (Ikoro) saboda babban abun ciki na starch. Saboda lalacewa, ana bushe yam sau da yawa kuma ana sanya shi cikin gari. 'a iya sake gina gari tare da ruwa mai zafi don samar da paste ko gel da ake kira Kokonte a Ghana da Togo, da àmàlà a Najeriya. An yi Àmàlà da busassun yam. yana shi launin baki / launin ruwan kasa lokacin da aka kara shi da ruwan tafasa. [1] [2] tana wadataccen carbohydrates kuma muhimmiyar tushen carbohydrate ce, musamman a yankin yam na Yammacin Afirka.[3]Cite error: Invalid <ref> tag; refs with no name must have content
Ta garin Cassava yi Àmàlà láfún ne daga garin maniyyi. An san gurasar cassava da lafun a Najeriya da konkonte a Ghana
Manazarta
gyara sashe- ↑ https://archive.org/details/rootstubersplant0000unse
- ↑ https://web.archive.org/web/20190603013854/https://habeebolonje.com.ng/2018/09/05/preparing-okro-soup-obe-ila/
- ↑ https://scholar.google.com/scholar_lookup?journal=Trop.+Sci.&title=Physical,+chemical+and+sensory+evaluation+of+dried+yam+(Dioscorea+rotundata)+tubers,+flour+and+amala+%E2%80%93+a+flour%E2%80%90derived+product&volume=41&publication_year=2003&pages=151-156&#d=gs_qabs&u=%23p%3D36FZS9PuO20J