Elubo Ogede vs Elubo Isu: What’s the Difference?

Do you enjoy amala? Did you know amala is made from different types of elubo? There is elubo isu (yam flour) and elubo ogede (plantain flour), and while both can be used to prepare amala, they are not the same.

For many people, the choice simply comes down to what they are used to eating. Some prefer the familiar taste and texture of yam amala, while others enjoy plantain amala because of its slightly different taste and nutritional value.

So, what exactly is the difference between elubo ogede and elubo isu? Which one should you choose?

Let’s break it down.

What is Elubo Isu?

Elubo isu is traditionally made from yam. The yam is peeled, cut into pieces, processed, dried and milled into flour. Depending on the traditional processing method, the yam may be blanched or soaked before drying. The dried yam is then ground into the flour commonly used to prepare amala.

Elubo isu is the type many people traditionally associate with amala. When prepared, it produces the familiar brown or dark-coloured amala, with a soft and stretchy texture when properly made.

It is particularly popular when served with soups such as ewedu, gbegiri, egusi soup, okro, vegetable soup, ogbono soup,  or other Nigerian soups.

Because it is made from yam, elubo isu is also primarily a carbohydrate food and provides energy as part of a balanced meal.

What is Elubo Ogede?

Elubo ogede is made from unripe plantain. The unripe plantain is processed, dried and milled into flour. Plantain flour can also be used to prepare amala, giving you another option when you want something different from the traditional yam version. 

Compared with yam-based amala, plantain amala is generally lighter in colour and has a distinctive plantain taste. The exact colour, taste and texture can vary depending on the plantain and how the flour was processed.

Elubo ogede is also commonly chosen by people looking to include more plantain-based foods in their meals.

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Elubo Ogede vs Elubo Isu: The Major Differences

The easiest way to understand the difference is to look at where each flour comes from and what you can expect when you cook it.

1. They come from different foods

This is the biggest difference.

• Elubo isu is made from yam
• Elubo ogede is made from unripe plantain

So, even though both are called elubo and can be used to make amala, they naturally have different characteristics.

2. Their taste is different

Elubo isu has the familiar taste associated with traditional yam amala. It has a relatively mild taste, which makes it easy to pair with different soups.

Elubo ogede has a more noticeable plantain flavour. If you enjoy the taste of unripe plantain, you may find plantain amala quite different from the usual yam amala.

Neither has to replace the other. It really comes down to the taste and type of meal you prefer.

3. The colour of the amala is different

Yam amala is usually darker, often brown or dark brown, depending on the yam and processing method.

Plantain amala is generally lighter in colour.

So, if you place the two side by side, the difference can be quite noticeable.

4. The nutritional value is not exactly the same

Since they come from different crops, their nutritional composition differs too.

Elubo isu is made from yam and is mainly a source of carbohydrates and energy. 

Elubo ogede, being made from unripe plantain, also provides carbohydrates, fiber, some proteins and minerals. 

It is worthy to note that the amount of nutrients retained can vary depending on how they are processed into flour.

However, it is important not to look at either flour in isolation and assume that one is automatically “better” for everyone. What you eat with the amala also matters. Adding vegetables, fish, eggs, meat or other protein-rich foods can make the overall meal more balanced.

5. The texture can differ

The texture of amala is influenced by the type of flour, the processing method and how the amala is prepared.

Yam elubo is known for producing the familiar soft, smooth and stretchy amala that many people love.

Plantain flour can produce a different texture and mouthfeel, giving you a slightly different amala experience.

This is one reason why some people enjoy having both types in their kitchen rather than choosing only one.

So, which one should you buy?

There is no need to make it a competition.

Choose elubo isu if you want the traditional yam amala experience, the familiar colour, taste and texture that many people grew up eating.

Choose elubo ogede if you want to try plantain amala or simply enjoy the taste and characteristics of unripe plantain.

And if you enjoy both, why choose just one?

Having both at home gives you the option to switch things up depending on what you feel like eating.

Whichever one you choose, the quality of the flour matters. You want flour that is fresh, properly processed and free from unwanted mixtures or contaminants?

Want to Enjoy Quality Elubo Without Overspending ?

At Iyaloja Direct, you can source both fresh, quality and un-mixed elubo isu and elubo ogede at wholesale prices no matter how little you need. We help you get your foodstuff at direct Mile12 and Oyingbo market wholesale prices without the stress of going from market to market.

You save money, time, stress and enjoy the convenience of doorstep delivery in Lagos. 

Contact us today or, visit www.iyalojadirect.com and start shopping