Gluten-Free Nigerian Àmàlà (Yam Flour/ Cassava Flour/ Plantain Flour)

Ingredients:

1 cup yam flour, cassava flour, or plantain flour (choose one)
2 cups water
1/4 cup palm oil (optional, for added flavor)
Salt, to taste
1 scotch bonnet pepper (optional, for heat)
2 cloves garlic (optional, for extra flavor)
1 teaspoon ground crayfish (optional, for flavor)
1 tablespoon groundnut powder (optional, for richness)
Water, for boiling

Instructions:

In a large pot, bring 2 cups of water to a boil.

While waiting for the water to boil, measure out the yam flour, cassava flour, or plantain flour into a bowl.

Once the water is boiling, reduce the heat to medium-low, and gradually add the flour to the water while stirring continuously to prevent lumps from forming.

Continue to stir vigorously until the mixture thickens and starts to pull away from the sides of the pot. This process can take about 10-15 minutes.

If you're using palm oil, heat it in a separate pan until it becomes clear and add it to the cooking Àmàlà. Stir well to incorporate the palm oil into the mixture for added flavor and color.

Season the Àmàlà with salt to taste, and add optional ingredients like garlic, scotch bonnet pepper (for heat), ground crayfish (for flavor), and groundnut powder (for richness). Stir to combine all the ingredients thoroughly.

Continue to cook and stir the mixture for an additional 5-7 minutes until it reaches your desired consistency. Àmàlà should be smooth, stretchy, and elastic.

Once your Àmàlà is ready, remove it from the heat.

Serve your gluten-free Nigerian Àmàlà with your choice of Nigerian soups or stews, such as Egusi Soup or Okra Soup. Enjoy your delicious and gluten-free meal!

This recipe allows you to choose between yam flour, cassava flour, or plantain flour, depending on your preference and dietary needs.