Man kneading hot Amala in local pot, 'Kokorin'

Man kneading hot Amala in a local kitchen, with buckets and sacks of charcoal in the background. The most difficult stage in the Amala preparation process is the act of kneading the dough into a smooth paste. Boiling water and yam flour (in some cases, plantain flour or cassava flour) are the only two ingredients used in cooking the meal. To prepare Amala, pour water into a pot and place on a lit burner, once the water has come to a boil, reduce the heat and add flour, stiring it energetically until the water is completely absorbed. Add more hot water, and leave the dough to simmer for 5 minutes. Knead the dough until it is free of lumps and amasses into one in the pot.