Amala (food)

The particular yam species best for preparing àmàlà is Dioscorea cayenensis (Ikoro) because of its high starch content.

The flour can then be reconstituted with hot water to form a paste or gel called kokonte in Ghana and Togo, and àmàlà in Nigeria.

The low carbohydrate level in plantain flour makes it suitable for diabetics.

Unripe plantain is peeled, dried, and grated into boiling water, creating a light brown paste when cooked.

[25][26] Àmàlà can be eaten with various soups: Media related to Amala at Wikimedia Commons