Ingredients with Measurements:
- Àmàlà flour: 2 cups
- Water: 6 cups
- Salt: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Onion: 1 medium-sized, chopped
- Tomatoes: 2 medium-sized, chopped
- Bell pepper: 1 medium-sized, chopped
- Scotch bonnet pepper: 1, chopped
- Eggs: 4 large
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil: 2 tablespoons
Special equipment needed: None
Step-by-step instructions:
- In a large pot, bring the water to a boil.
- Add the salt and vegetable oil to the boiling water.
- Gradually add the Àmàlà flour to the boiling water, stirring continuously with a wooden spoon to prevent lumps from forming.
- Keep stirring until the mixture becomes smooth and thick.
- Reduce the heat to low and cover the pot. Let it simmer for 5-7 minutes.
- In a separate pan, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Add the chopped tomatoes, bell pepper, and Scotch bonnet pepper to the pan. Stir and cook for 5-7 minutes until the vegetables are soft.
- In a bowl, beat the eggs with salt and black pepper.
- Heat the vegetable oil in a non-stick pan over medium heat.
- Pour in the beaten eggs and scramble until cooked through.
- Serve the Àmàlà with the egg sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Àmàlà flour should be added to boiling water.
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 12g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Scotch bonnet pepper can be substituted with any other hot pepper.
Variations:
- The egg sauce can be replaced with any other sauce of your choice, such as tomato sauce or vegetable sauce.
Tips and tricks:
- Stir the Àmàlà continuously while adding the flour to prevent lumps.
- Use a non-stick pan to prevent the eggs from sticking.
Storage instructions:
- Àmàlà can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Àmàlà in a pot over low heat, adding a little water to prevent it from drying out.
Presentation ideas:
- Serve the Àmàlà and egg sauce in separate bowls, with the egg sauce on top of the Àmàlà.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
- Àmàlà and egg sauce can be paired with any vegetable dish or soup.
Suggested side dishes:
- Fried plantains or yams can be served as a side dish.
Troubleshooting advice:
- If the Àmàlà is too thick, add a little water to thin it out.
Food safety advice:
- Make sure the eggs are cooked through to prevent foodborne illness.
Food history:
- Àmàlà is a traditional Nigerian dish made from yam flour or cassava flour.
Flavor profiles:
- Àmàlà has a neutral flavor, while the egg sauce is savory and slightly spicy.
Serving suggestions:
- Serve the Àmàlà and egg sauce with a side of vegetables for a balanced meal.
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Region: Nigerian