Elubo Yam Flour – 5lb


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Processed from carefully sourced African Yams, this flour is used to make the Nigerian staple “Amala” popular with the people of Western Nigeria. 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.

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How To Eat Yam Flour

Àmàlà is a Nigerian food made out of yam flour and/or cassava flour. Yam flour is yam that has been peeled, sliced, cleaned, dried and then blended into a flour.  It is also called elubo. Yam is white in colour.  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).

The yam flour is the most common type of àmàlà. The flour used is derived from yam. Amala can be easily prepared and eaten with any soup of your choice (Egusi, gbono soup, Efo Riro, etc.). Widely eaten in all parts of Nigeria but prominently served in Western part of Nigeria. Also used as a thickening agent in preparation of some soups.Yam flour is yam that has been peeled, sliced, cleaned, dried and then blended into a flour. It is also called elubo.

Elubo, also known as yam flour or yam powder, is a popular staple in Nigerian cuisine. It is made from yams, a starchy root vegetable that is widely consumed in West Africa. Elubo is used to prepare various dishes, including yam porridge and amala, a traditional Nigerian swallow.

Here’s how elubo is typically prepared:


Yam (as much as needed)


Peeling and Washing the Yam:

Begin by peeling the yams to remove the skin. You can use a knife or a yam peeler for this task.

After peeling, wash the yams thoroughly to remove any dirt or impurities.

Slicing the Yam:

Cut the peeled yams into small chunks or slices. This will make it easier to blend or grind.

Blending or Grinding:

You can either use a blender or a traditional grinding stone (especially for larger quantities) to process the yam slices.

If using a blender, add the yam slices and blend with a little water until you get a smooth paste. The paste should be thick and smooth, similar to a dough.

Cooking the Yam Paste:

Transfer the yam paste (elubo) to a clean pot or saucepan.

Cook the paste over medium to low heat, stirring continuously. It will begin to thicken and turn into a stretchy, dough-like consistency.

Continue to stir and cook for about 10-15 minutes until the paste is fully cooked and stretchy. The consistency should resemble pounded yam.


Once the elubo is fully cooked, it can be served hot as a swallow with various Nigerian soups, stews, or sauces. It serves as a starchy accompaniment to complement the main dish.

Elubo is a versatile and essential component of Nigerian cuisine, enjoyed for its unique texture and ability to pair with a wide variety of savory sauces and soups. It is a fundamental part of traditional Nigerian meals and is also commonly used in cultural celebrations and gatherings.

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Weight 5 lbs
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