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Yam flour is the product of peeled yam, which is dried and ground into brown flour. This is made by peeling yam, sun drying succulent pulp until it becomes almost crisp and then grinded in a milling machine. Sometimes, the skin or peelings of yam is used. This would even be richer in fibre content with less starch.
It is processed by adding it to boiling water and then stirred under gentle heating. It then forms a smooth dough which is called Amala.
Amala is one of the main staple foods amongst the Yoruba speaking people of West Africa and it is eaten with traditional african soups like egusi soup, ewedu, gbegiri or okro and stew. These soups and stews are vegetable and fish or meat based.
Amala is rich in starch and protein. It also provides a high fibre diet like most african foods.