Amala is a traditional Nigerian cuisine that is popular in the southwestern part of Nigeria, particularly among the Yoruba tribe. It is a type of swallow made from yam flour, cassava flour, or unripe plantain flour). The yam species best for preparing amala is Dioscorea cayenensis (Ikoro) because of its high starch content). Yam tubers are peeled, sliced, cleaned, dried, and then ground into flour. The flour can then be reconstituted with hot water to form a paste or gel called kokonte in Ghana and Togo, and amala in Nigeria).

Amala is usually served with a soup stew, such as Ewedu, gbegiri, Okro soup, Egusi Soup, efo riro, and Ogbono Soup, obe ata. It is a lightweight swallow compared to pounded yam, eba, or fufu because a lot of the starch is lost during the drying process. The texture of Amala is soft, smooth, and slightly elastic, with a distinct earthy flavor. It has a neutral earthy taste, so it must be served with the soup of your choice.

Amala is rich in carbohydrates and is an important source of carbohydrate, especially in the yam zone of West Africa). It has higher water content than most of the other swallow foods, which means less cholesterol and less starch, making it a better choice compared to other swallow foods. Amala is a symbol of the Yoruba tribe and is often served at important events such as weddings and funerals.