Yam Flour (Elubo) 1.5Kg

Àmàlà isu, the most common type of àmàlà, and it is yam-based. The particular yam species best for preparing àmàlà is Dioscorea cayenensis (Ikoro) because of its high starch content. Because of its perishability, yam is often dried and made into flour. 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. Àmàlà isu i…