Elubo Lafun (White Amala)

Elubo Lafun is a traditional Nigerian flour made from fermented and dried cassava. It is primarily used to prepare Lafun, a beloved, smooth, and stretchy swallow dish that pairs perfectly with rich, flavorful soups like ewedu, egusi, and ogbono. The origin of Elubo Lafun is deeply connected to the Yoruba people of southwestern Nigeria, where cassava became a staple crop due to its resilience and high yield. The process of making Elubo Lafun involves peeling and soaking cassava tubers for a few days to allow fermentation — a step that not only enhances the flour’s distinct, slightly sour taste but also makes it more digestible. The fermented cassava is then dried and ground into a fine powder, creating the light-colored flour known as Elubo Lafun. Lafun holds cultural significance among the Yoruba, often served during family gatherings, festivals, and celebrations. It is a practical, nourishing meal that offers an alternative to other swallows like amala or pounded yam, especially in regions where cassava is abundant. Today, Elubo Lafun remains a cherished part of Nigerian cuisine, not only for its rich, traditional taste but also for its ease of preparation — just mix with hot water, stir, and it transforms into a smooth, hearty meal. It stands as a testament to the Yoruba people’s ingenuity in turning local crops into satisfying, culturally significant dishes.