This tribe is known for several cultural heritages, farming and they are hardworking people, they also have a traditional dish called Amuam which they prepare during marriages, cultural days, and coronations.
Amwam sometimes spelled Amuam or Amwuam is prepared like yam porridge, this simple porridge is prepared from a starch plant, the starch plant, which resembles cocoyam corm, is usually peeled, sundried, and ground into powder.
Amwam is the Tarok name for this food. However, the Hausas called it Amora.
Amora is indeed a mouth-watering porridge which you can never get enough and it is one of the simplest dishes so far, if you have eaten Ikokore (water yam porridge) before, you will definitely love Amora because it has a similar taste and texture like it.
Amora or Amwam is prepared in a similar way like Tuwo or Native jollof rice, the process is always very simple but requires much carefulness because, without that, you are going to end up with a lumpy porridge which is not what want.
To prepare Amora, what you need to do is to combine all the ingredients in one pot and bring the stock to a boil, then add the dried starch to the boiling stock a little at a time and stir consistently in an anti-clockwise direction while you watch the content thickened into a yummy porridge-like.
500g of Liver/heart
3 medium-sized dried fish
1 medium onion
3 scotch bonnets
2 tablespoons ground crayfish
2 stock cubes
cup green peas
3 medium carrots chopped
1/2 cup palm oil
Salt to taste
How to Prepare Amora or Amwam
Rinse liver into a pot and season it with onion, pepper, stock cube and salt and place on heat to cook.
Diced the carrots, onion, dress the dried fish and pound peppers, and set all of these aside.
Once the liver has cooked, separate it from the broth, cut into tiny pieces, and set aside.
Add one cup of water to the meat water and bring to a boil, add palm oil, the chopped onion, pepper, stock cube and let the oil dissolve.
Add the dried fish, liver, carrots, and the peas and cook the stock for 5 minutes so that the carrots become soft.
Reduce the heat to medium-low; use your hand to fetch the starch into the content while stirring with the other hand. A spatula is best for this process.
Keep adding the starch to the stock until it starts to thicken. Once it has thickened, stop adding the starch and keep mixing until the white starch is longer visible in the pot.
Leave the Amora to cook for five minutes with the lid closed, come back to it and stir, take it off heat.
Amora (Amwam) is ready, serve it warm just as it is.
Have you ever heard of Amora (Amwuam) or prepared it before, what did it taste like? Share your experience with us below.