AMALA.PART 3

The fiesta was supposed to be annual food pilgrimage event every december.The commissioner Toye Arulogun unveiled the fiesta logo,that had symbols of amala and all favourite accompaniment of 'Gbegiri,ewedu,plus orisirisi or misclelaneous,also introduced the Amala Fiesta ambassador Mr Gboyega Latunji who was labelled Encyclopaedia Amalika a typical native with robust amala palate and with indepth knowledge of amala bukas and their specialities and delicacies.And for bringing international flavour intothe amala experience,buka owners called him Oyinbo.Apart from beingtaken with different soups like ewedu,gbegiri(blackeyed beans soup),orisirisi or assorted meat,it can also be taken by Ogbono and ila.Amala can be prepared from Yam flour,cassava flour.The one from yam flour is called amala isu,and the latter,amala lafun.Yam flour derived from yam is often peeled,sliced,cleaned,blended and dried into flour known as'elubo'.The amala is turned into brownish colour after preparation but initially yam is purely white.