This most common type of àmàlà is derived from yam. Yam, the common name for species in the genus Dioscorea, grows in Africa, Asia, Caribbean, Oceania and Latin America, but 95% of it is cultivated and harvested in West Africa. Yam can be barbecued, roasted, fried, grilled boiled, smoked and grated. Àmàlà isu is made of dried yam; this gives it a black/brownish colour when added to boiling water. Amala is high in carbohydrates and packs a lot of calories.