Eba and amala: swallows made from cassava and yam flour

Alongside pounded yam, our main dishes come with a choice of eba or amala. Both are quick to make from dried flour or grains, and both have their fans.

Eba

Eba is made from garri, which is cassava that has been peeled, grated, fermented, pressed and toasted into dry grains. To make eba, garri is stirred into hot water until it forms a firm dough.

• Colour: white, or yellow if the garri was made with palm oil
• Texture: firmer than pounded yam, with a slight grain
• Taste: a little sour, from the fermenting

Eba is eaten across Nigeria, and many people grew up eating it every day.

Amala

Amala is made from yam flour, called elubo in Yoruba. Yam is peeled, sliced, dried and ground into flour, which turns the flour brown. The flour is stirred into boiling water until smooth.

• Colour: dark brown
• Texture: soft and smooth
• Taste: earthy

Amala is a Yoruba favourite, and the classic partner for gbegiri and ewedu.

Which one to choose

If you like a firmer bite, choose eba. If you want soft and smooth, choose amala or pounded yam. Our guide to what swallow is compares all three.

On our menu

Eba and amala come with the main dishes on our menu, and you can order either as an extra.