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Roots and tubers from southwest Nigeria
White yam is peeled, sliced and blanched in hot water below boiling, then left in the water for about a day while lactic bacteria sour it and the slices brown. The slices are sun-dried, milled into flour and stirred into boiling water to make amala, a brown, stretchy paste. Made in 6 steps over 24 h. The longest step, steep in the water (fermentation), takes 24 h (Achi O.K 2000) and runs at 30 °C (Achi O.K 2000). Lactobacillus plantarum, L. brevis and L. delbrueckii and Bacillus subtilis do most of the fermenting.
| Main step | 24 hMeasured[achi2000][tanimola2026] | Steep in the water (fermentation) |
|---|---|---|
| Temperature | 30 °CMeasured[achi2000] | Steep in the water (fermentation) |
| Acidity | pH 6.2 → 5.4Measured[achi2000] | Steep in the water (fermentation) |
| Yam tubers · White yam (D. rotundata) or water yam (D. alata)[tanimola2026] |
| Water · For blanching and steeping; some makers add part of the previous batch[achi2000] |
| Starter: spontaneous; back-slopping with 10 % of the previous batch speeds it up |
Total time across the recorded steps: 24 h
What changes: Starting material: yam tubers, peeled and sliced
Output: yam slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Elubo is fermented as blanched slices sitting in their own water, then dried; the fermentation is short and the main visible change is browning. Lafun and fufu use cassava, not yam, and are soured for days.
Fresh yam chips and flour from processors carried no detectable mycotoxins in the studies a 2024 review collected, but some flour bought in markets held aflatoxins (AFB1 0.7–3.4 ppb). Dry the chips fully, mill on clean machines and keep the flour dry and covered.
Hazards the sources name: Klebsiella pneumoniae and Citrobacter freundii during steeping; Aflatoxin-forming moulds (Aspergillus flavus) and Staphylococcus aureus in market yam flour, much of it brought in at milling.
Every number is labelled with how it is known. How this atlas is made
Amala is one of the most eaten yam foods in southwestern Nigeria, second only to pounded yam among processed yam products.
