Amala or oka is made by slicing yam, drying and grinding it into yam flour which is then sieved and processed into amala by mixing the powder into boiling water and stirring it to a desired texture.

Yams are a good source of dietary fiber, potassium, vitamin C, manganese and vitamin B6.
It is eaten inWest Africa, primarily among the Yorubas of Nigeria. 

Potassium is a mineral that helps to control blood pressure. Vitamin C protects against heart attacks and strokes. Manganese is a trace mineral that helps with carbohydrate metabolism and high intakes of vitamin B6 have also been shown to reduce the risk of heart disease.

I love amala so much because of its texture and smoothness. When taken with stew just go straight without gallop.

Amala primarily contains carbohydrates and as a result does not provide adequate nutrients. Amala provide you with energy. In fact 100 g provides around 120 calories.

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