Shango’s favorite dish can only be made by a woman. Stir it with a wooden spoon as his tools are made of wood.

Follow this two-part recipe to cook a meal for Shango.

[Pronounced “Ah Mah La Eee La”]

Amalá

The base is a corn porridge that is placed on the serving plate in a ring to hold the ilá. Some people prefer the base to be white and use white corn flour or corn meal. Others use yellow corn flour or meal and add palm oil which further turns the color golden.

Ingredients

• ½ cup corn flour
• 1 cup water

Optional Additions

• A tsp butter
• A tsp palm oil
• Additional water
• Corn meal instead of corn flour (may require additional water)

Cooking Instructions

1. Add the ingredients to the pot.
2. Stir frequently while it comes to a boil
3. Reduce heat and stir frequently until it achieves the desired thickness.
4. Add additional water if needed. Porridge may harden if left to cool and require additional water if reheated.
5. Place porridge on a plate in a circle with a hollowed center to hold the ilá.

Ilá

The topping resembles a chunky spaghetti sauce. It is usually served in the center of a bowl created by the amalá. This part of the dish freezes well.

Ingredients

• One medium onion
• 1 Tbs of chopped garlic or 6 cloves of garlic
• 12 oz can tomatoes crushed or diced
• 1 cup of sliced okra
• Cooking oil for sauteing
• Salt
• Pepper

Optional additions

• Palm oil for sauteing
• Additional chopped veggies such as sweet, banana or hot peppers
• Crushed red pepper flakes for seasoning
• 6 nicely sliced okra pieces for garnish

Cooking instructions

1. Chop and saute onion and garlic in oil
2. Once the onions are cooked but still crunchy, add additional ingredients
3. Season to taste
4. Cook over medium heat, stirring occasionally until the okra is cooked