Elubo 'Yam flour' for preparing Amala

The most common type of flour for Amala is the Yam flour, which is also known as the 'Amala Isu'. Fresh tubers of yam are peeled, sliced and put into boiling water over a period of time, depending on how thick the yam slices are. The yam slices are only partly cooked, then dried in a dryer. The dried yam slices are then milled directly into flour. Uneven particle sizes are sieved out of the flour, 'Elubo', before being processed into 'Amala'.