By now you must know, I am a foodie! While growing up, I have had different names that came from my love for food, not only because I loved good food but I am passionate about cooking the food, seeing people eat it,explaining the details that went into the whole process and learning new dishes. My brother use to and still calls me meat priest, MrPossible says my body shakes when I see food (that’s not true by the way), in university, while they allowed us cook, I could cook four dishes in a day and I even made starch and banga(palm nut soup with the clay pot and all and that earned me the name glutton by few roommates…loll The reason I am giving this history is not because I am any of these things but I really love good food and love cooking and in my quest to know, I recently decided to make amala.( yeah, you heard that right, from the scratch) I am in the middle east( Oman) at the moment and I am running out of amala supply which is almost all we eat when it comes to swallow especially babyJ and just know that, it is going to be hard to get it here, in short, it is close to impossible. My friend called me up and told me she was about to make amala and was asking how to make it, that’s when the inspiration hit me that I could make my own amala and sincerely it is not that hard IMG_2599   Ingredients
  • Unripe plantain (Indian banana)
  • Sun – natural gift
  • Tray- instrument
  • Peel unripe plantain like you want to fry it but not as thick as dodo neither should it be as light as plantain chip
  • Sun it daily
  • When it is very dry, then grind it in your dry blender or wet blender(that is the one you use for tomatoes but don’t add water
  • Your amala is ready!
  IMG_2919   I made this one because of babyJ…Plantian Amala is very good for kids and diabetic patients. It has good health benefits compared to Garri or pounded yam IMG_3117     Things to know about my amala Plantain is also called Indian banana , the amala was not so smooth because I used a blender and it was not as brown but had good elasticity(draws) which is a good thing. I learnt amala gets darker the longer you dry it, especially when there is no good sun…In Oman, we have great sun and the weather can get up to 50 degrees I have heard, so my amala dried in a day and half, hence the colour. it also turned out very nice and had the fine smell of plantain…Above all I was sure of the process and enjoyed making it. PS… It is important to know that blending your Amala can spoil your blender. So if you need to eat amala and you are out, MAKE IT!