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Best soups to eat D-Amala with.

DPV Series: Best Soups to eat D-Amala with.

BEST SOUPS to enjoy your Amala with using our D-Amala Brown Yam Flour.

Hello! Merry Christmas in advance!
As the season gets chiller, we feel like wetting your tongue and imagination with a need to eat our product as soonest as you can lay your hands on one.

  Simple and plain to gorgeous and fully garnished, whatever you afford.

If you try it with a special delicacy of yours and it didn't go well, trust us, it  
just means you need to search for what works for you because, we have
come to discover one soup doesn't work for everyone.

But to help you jump-start, we share a few of the common soups the core
eaters (Yorubas) tend to use. Enjoy!

Àmàlà can be eaten with various soups:

Egusi soup: soup made of thickened melon seeds and leaf vegetables.

Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans.

Okro soup: made from okra

Efo riro: made from vegetables and a mixture of meat, fish, etc.
Ogbono soup: made from ground ogbono seeds and a mixture of stock fish and locust beans added as garnish
Gbegiri soup, made from dried beans
And so much more...

Do you have other soup ideas for people to try? Please share in the comments. Thanks!

Is D-Amala really amala, the Nigerian food?

DPV Series: D-Amala as amala, a Nigerian Food.

Today, we are excited on D-Amala Product Value Series to put some lens on and review this amazing staple food peculiar to the Nigerian community which as a matter of fact is the brand of product we produce, only made better.
We updated some facts gotten from wikipedia with our realities and product contents, so nothing can be truer than this for our product.
Enjoy the piece.

Basic Facts about Amala as a Nigerian food.

Àmàlà is a Nigerian food made out of yam and/or cassava flour.
Yams are peeled, sliced, cleaned, dried and then blended into a flour, also called elubo. Yams are white in colour but turn brown when dried; this gives àmàlà its colour. Àmàlà is from Western Africa and eaten mostly by the Yoruba people in Nigeria. 

What We Added: 
We have considered other people outside the Yorubas to be favored too in the making of our product. With a 100% free chemical composition and very low glycemic index with strict processing protocols.
D-Amala is a recommendable and safe meal across all cultures and backgrounds.

There are three types of àmàlà: àmàlà isu, àmàlà ewura and àmàlà láfún.

= Yam flour (àmàlà isu or àmàlà ewura)
This most common type of àmàlà is derived from white yam or water yam.
Àmàlà isu or àmàlà ewura is made of dried yam or water yam respectively; this gives it a black/brownish colour when added to boiling water.
Ordinarily, this traditional method of Amala is high in carbohydrates and packs a lot of calories.

What We Added: 
Our unique brand of D-Amala product particularly addresses the high carbohydrate challenges from its starchy end as it blends these 3 types of àmàlà together as one.

Cassava flour (àmàlà láfún)
The third type is àmàlà láfún, made from cassava flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Cassava flour when used as a dry powder makes àmàlà láfún.
What We Added: 
D-Amala is touched with a very low starched variant of cassava which is the new naturally fortified vitamin A cassava specie.

D-Amala is emerging as a great alternative to locally made amala and other Nigerian staple foods or swallow.

Truly a complete package. You should have no reason not to turn to our product for your health and delight's sake.

D-Amala brown yam flour seeks to be available nationwide. You might be interested in being part of how that happens. Click here to see if you can.

Note: We picked up some excerpts here.

Benefits of eating vegetables with D-Amala

DPV Series: Benefits of eating vegetables with D-Amala.

While celebrating our D-Amala Brand, Today on D-Amala Product Value Series, let's take a quick glance around supporting condiments that makes your D-Amala experience a 'whao' one.
Major support is the soup you use in enjoying the meal. Of them all, we would discuss vegetables today. You can't hear too much of it. Read and share!

Health Benefits of Vegetables

Eating vegetables provides health benefits - people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of your body.

Some of these benefits are:
  1. Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for stroke and perhaps other cardiovascular diseases. 
  2. Eating a diet rich in fruits and vegetables as part of an overall healthy diet may reduce risk for type 2 diabetes. 
  3. Eating a diet rich in fruits and vegetables as part of an overall healthy diet may protect against certain cancers, such as mouth, stomach, and colon-rectum cancer. 
  4. Diets rich in foods containing fiber, such as fruits, vegetables and D-Amala may reduce the risk of coronary heart disease. 
  5. Eating fruits and vegetables rich in potassium as part of an overall healthy diet may reduce the risk of developing kidney stones and may help to decrease bone loss. 
  6. Eating foods such as vegetables that are low in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake. 
  7. Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.)
  8. Potassium rich nutrients: Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, vitamin E, and vitamin C. 
  9. Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas. 
  10. Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. 
  11. Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate folate, including folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.
Extra Notes: 
Vitamin A keeps eyes and skin healthy and helps to protect against infections.
Vitamin E helps protect vitamin A and essential fatty acids from cell oxidation.
Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption.

Excerpts from Natural Food Benefits.