If you don ever take abula, amala and ewedu soup with stew or u still dey take am, u get to questions to ansa:
1. Which color of amala u think set be the best?
2. You remeber that abula or amala and ewedu soup way you chop that time wey sweet your bele die . Wetin you think make that amala sweet like that?

I go start. I think amala wey dey almost white, like that kin light-brown color be the best. (Some people go shock sey amala wey dey almost white dey; I no go blame dem )
Wetin make me think sey the amala sweet be de sey the amala dey come out fresh and hot and then I dey like the texture.

No look ooo, chook mouth for inside this matter!

Thread for Afonja skull miners.

I'm out of here.

Daniel7543:
Thread for Afonja skull miners.

I'm out of here.

Come back.

Black Amala wey hot is the best with abula with ewedu and better ogu fe or efo
Then step am down with cold 33 or Heineken

I miss amala with plenty orishirishi inside…

Wetin Dey always trip me that year na how they go put the amala and ewedu soup inside the same plate with the plenty meat.

Na the first time wey I chop am be that during my nysc days for Oyo state. But I come fall in love with the food so tay I even Dey salivate as I Dey think and write this comment now.

I like am because e dey always fill me then next thing na sleep. Me and that my rugged man chibike chop amala without mercy sha. We Dey always transverse the whole area looking for new amala joints.

Time really travels fast o. And the rest na history!

I Neva chow amala before and I go like chow han see how e dey taste