According to national media reports, people in a house in the Anyoke area of Kogi state, Nigeria, showed signs of poisoning after consuming a traditional local dish called “amala”. Six of those poisoned died at the scene. Health authorities took the situation seriously and took immediate action.
Kogi State Commissioner for Health, AbdulAzzez Adams Adeiza, said in a statement that two other people in the house had complained of vomiting and abdominal pain and had gone to hospital. A health committee was set up to investigate the cause of the incident and samples were taken from the food. During this process, authorities stressed that they would take all necessary steps to thoroughly investigate the incident.
What is Amala?
Amala is a traditional dish of great importance in the southwestern part of Nigeria, especially among the Yoruba culture. Usually made from pounded yams (sweet potato) flour, this dish is served with various soups and stews, especially Ewedu, Gbegiri, Okra soup, Egusi soup, Efo Riro and Ogbono soup.
Amala is more than just a food item in Nigeria, it is a symbol of cultural identity. As a traditional dish of the Yoruba tribe, it is often served at important social events such as weddings and funerals. For many Nigerians, this dish is not just a food item, but also a symbol of social interaction and family unity.
Amala has a lighter texture compared to other popular Nigerian dishes, eba or fufu. This is because amala uses flour made from sun-dried yams. Although yams are high in starch, much of this starch is lost during the drying process, giving amala a lighter texture.
The texture of Amala is soft, smooth and slightly elastic. Its distinct earthy flavor makes it a dish designed to be consumed with soups or stews. When consumed alone, this flavor may not be satisfying enough for most people, so it is usually served with a variety of soups.
