Tarok people are a popular tribe in Plateau State located in Langtang North and South LGAs.
They are hardworking people, they also have a traditional dish called Amuam which they prepare during marriages, cultural days, and coronations.
Read Also: The Tarok People of Plateau State
Amora or 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 that 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 to it.
Amora or Amwam is prepared in a similar way to 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.
- 3-cup starch
- 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, and 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 it into tiny pieces, and set aside.
- Add one cup of water to the meat water and bring to a boil, add palm oil, chopped onion, pepper, and stock cube and let the oil dissolve.
- Add the dried fish, liver, carrots, and 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, and 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.