Traditional Beef Amala and Okra Soup

I had never tried amala until my Nigerian neighbor brought it over during a neighborhood potluck last summer. Growing up, cornbread was the closest thing to a traditional African dish that made it to our dinner table. The dark, smooth amala paired with the rich okra soup opened up a whole new world of comfort food for me.

Now, don’t let the unfamiliar ingredients intimidate you – making amala is actually pretty straightforward once you know the basics. It’s like making a really thick porridge, and the okra soup that goes with it? Well, that’s just a matter of getting your vegetables and seasonings in the right order. Trust me, if I can master this dish, anyone can.

What Kind of Yam Flour Should I Use?

For authentic amala, you’ll want to use African yam flour (elubo), which is made from dried and ground white yam. Regular yam flour from Asian markets won’t give you the same smooth, stretchy texture that makes amala so special. The best yam flour should be fine, smooth, and have a light brown or grayish color – avoid any flour that looks too white as it might be mixed with other ingredients. When you’re shopping, look for packages labeled as “elubo” or “African yam flour,” and check that the flour feels smooth between your fingers without any rough particles. If you’re buying from a local African store, you might find both white and brown yam flour – either will work well for amala, though brown yam flour is more traditional.

Options for Substitutions

While some ingredients in this traditional West African dish are essential, there are several substitutions you can try:

• Yam flour: This is a key ingredient that’s hard to substitute since it gives amala its unique texture and color. However, in a pinch, you can use cassava flour (but the color will be lighter) or plantain flour (though the texture will be slightly different).
• Fresh okra: If fresh okra isn’t available, frozen okra works just fine. You can also use dried okra powder, but use only half the amount and add gradually to control the thickness.
• Crayfish: Dried shrimp or shrimp powder can work instead. If you need a vegetarian option, try using mushroom powder for a similar umami flavor.
• Palm oil: While palm oil gives the authentic taste, you can use vegetable oil with a pinch of paprika for color. Just know the flavor won’t be exactly the same.
• Beef: Feel free to swap with goat meat, chicken, or smoked fish. For vegetarians, mushrooms or firm tofu can work too.
• Habanero pepper: Scotch bonnet peppers work perfectly, or you can use bird’s eye chili. For less heat, try using red bell peppers with a dash of cayenne.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing amala is achieving the right consistency – adding too much water at once can create lumps, so it’s better to gradually add hot water while continuously stirring with a wooden spoon in one direction. When cooking okra soup, avoid overcooking the okra as it can lose its natural sliminess (draw), which is essential for the authentic texture of the soup – 5-7 minutes of cooking is usually enough. The third common mistake is rushing the beef preparation – for tender, flavorful meat, allow it to simmer on low heat with the spices and onions until it’s properly cooked through, usually about 25-30 minutes. For the best results, add the okra towards the end of cooking, and remember to taste and adjust the seasoning gradually rather than adding too much salt at once.

What to Serve With Amala and Okra Soup?

Since amala and okra soup is a traditional Nigerian dish, it pairs wonderfully with classic West African accompaniments. The smooth, doughy texture of amala goes perfectly with assorted meat choices like grilled fish, extra beef, or traditional shaki (tripe) on the side. I love serving it with some fresh sliced onions and diced tomatoes on the side – it’s a common practice that adds a nice fresh crunch to each bite. For an extra kick of flavor, you might want to include a small bowl of pepper sauce on the side, letting everyone adjust the heat level to their liking. If you’re serving guests who are new to African cuisine, consider adding some fried plantains (dodo) on the side to provide a familiar, sweet contrast to the savory soup.

Storage Instructions

Keep Fresh: The okra soup stays good in the fridge for 3-4 days when kept in an airtight container. As for the amala, it’s best to make it fresh each time since it tends to harden and lose its smooth texture when stored. If you have leftover amala, you can keep it in the fridge for up to 24 hours, though the texture won’t be quite the same.

Preserve: You can portion out the okra soup into smaller containers and keep them in the freezer for up to 2 months. Just remember that the texture of the okra might change slightly after freezing, but the taste will still be great. The amala itself doesn’t freeze well, so I’d skip freezing that part.

Warm Up: To enjoy your stored okra soup, just heat it up slowly on the stovetop, stirring occasionally. Add a splash of water if it seems too thick. For amala, you’ll want to make it fresh – it only takes about 15 minutes anyway! Just boil some water and gradually add your yam flour while stirring until you get that perfect smooth consistency.

Preparation Time	60-90 minutes
Cooking Time	60-90 minutes
Total Time	120-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

For the yam dough (Amala):

• Yam flour
• Boiling water

For the okra mixture:

• Fresh okra
• Ground crayfish
• Salt as needed

For the red sauce (stew):

• Fresh tomatoes
• Diced beef
• Seasonings
• Palm oil
• Onions
• Curry powder
• Habanero chili

Step 1: Prepare the Yam Flour for Amala

• yam flour

Start by peeling the yams and washing them thoroughly.

Cut the yams into small pieces and leave them out to sun-dry for 1-2 days, ensuring they are completely dry.

Once dried, blend the yam pieces into a fine flour and sieve to remove any coarse particles.

While this preparation is traditional and takes time, you may use store-bought yam flour to save effort.

Step 2: Cook the Amala

• boiling water
• yam flour (from Step 1)

Bring water to a rolling boil in a pot.

Gradually add the yam flour to the boiling water while stirring continuously with a wooden spoon.

This prevents lumps from forming.

Continue stirring as the mixture thickens, working it until it forms a smooth, dough-like consistency, similar to thick mashed potatoes.

Remove from heat and shape the Amala into balls for serving.

I like to add the yam flour in small batches so it’s easier to blend and avoid lumps.

Step 3: Serve the Amala

• cooked Amala (from Step 2)

Shape the Amala into balls of your desired size, traditionally about 30 cm long and 15 cm wide.

Place them on a large tray or plate, ready for serving or pairing with your favorite soup or stew.