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Yam Flour Blue Bay 1 kg
42,99 lei
Àmà là is a local indigenous Nigerian food, native to the Yoruba ethnic group in the western states of the country. It is made out of yam and/or cassava flour, or unripe plantain flour. Yams are peeled, sliced, cleaned, dried and then blended into a flour, also called elubo
Quick Comparison
| Settings | Yam Flour Blue Bay 1 kg remove | HAUSA KOKO FLOUR remove | Harina PAN White Mais Flour remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Pepper Hot Pili-Pili Red (Uganda) 100gr remove | Golden Morn 300g remove |
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| Name | Yam Flour Blue Bay 1 kg remove | HAUSA KOKO FLOUR remove | Harina PAN White Mais Flour remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Pepper Hot Pili-Pili Red (Uganda) 100gr remove | Golden Morn 300g remove |
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| SKU | 5060125680209 | 9614000363006 | 12167 | 6151100035646-1 | ||
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| Price | 42,99 lei | 18,99 lei | 27,99 lei | 14,99 lei | 16,99 lei | 45,99 lei |
| Stock | Out of stock | |||||
| Availability | Out of stock | |||||
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| Description | Àmà là is a local indigenous Nigerian food, native to the Yoruba ethnic group in the western states of the country. It is made out of yam and/or cassava flour, or unripe plantain flour. Yams are peeled, sliced, cleaned, dried and then blended into a flour, also called elubo | Ewedu (Cochorus olitorius) is one of those green leafy vegetables rich in minerals, vitamins and antioxidants. It contains loads of iron, calcium, sodium, phosphorus, potassium, proteins, fibers, Vitamins A, C and E, riboflavin, niacin and folate. Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans). Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side. | ||||
| Content | It is made from millet with a few local spices added to give it a particular taste and color. It is called Hausa koko because of the notion it was created in the Northern areas of Nigeria and Ghana. | Scotch bonnet pepper | ||||
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