If food could speak, Amora (or Amwam as the Tarok people call it) would be a storyteller. This rich, hearty dish is more than just a meal; it is history, identity, and celebration served steaming hot from a single pot.
For the Tarok people of Plateau State, Amora is not a random kitchen invention. It is a heritage food, lovingly passed down through generations, and it carries the warmth of home. Weddings, festivals, naming ceremonies, or simple family gatherings there is almost no Tarok occasion complete without a generous bowl of Amora at the table.
So, what exactly is Amora? Imagine starch transformed into a luxurious, savory blend of palm oil, liver, dried fish, carrots, peas, and crayfish, all simmered together until they become a smooth, golden treasure. Every spoonful is a burst of comfort: the depth of the fish, the richness of the palm oil, and the silky-smooth softness of the starch that makes it unforgettable.
Amora isn’t just food you eat; it is food that eats into you filling both belly and heart. In Tarok homes, preparing it is a communal ritual: someone chopping vegetables, someone pounding pepper, another stirring starch into the bubbling broth. The process itself is an act of togetherness, the kind that turns kitchens into storytelling rooms.
And here’s the best part: Amora is served just as it is. No need for soup on the side or fancy plating. It comes complete, nourishing, and unapologetically wholesome.
If you’ve ever thought Plateau cuisine was plain, Amora is here to surprise you. It is bold, it is hearty, it is proudly Tarok. So, if you ever find yourself in Tarok land, don’t miss the chance to taste this dish. And if you can’t make it there yet, why not try cooking it in your own kitchen? The recipe is simple, the ingredients are local, and the experience is unforgettable.
Here is a simple, yet elegant recipe on how to make Amora (Amwam) at home:
Ingredients
● 3 cups starch
● 500g meat (preferably liver)
● 3 medium dried fish
● 1 medium onion
● 3 scotch bonnets
● 2 tablespoons ground crayfish
● 2 seasoning cubes
● 1 cup green peas
● 3 medium carrots, chopped
● ½ cup palm oil
● Salt to taste
The step by step procedure
1. Cook the meat: Wash and season with onion, pepper, seasoning cube, and salt. Boil until tender.
2. Prepare add-ins: Dice carrots and onion, clean the dried fish, pound the peppers.
3. Dice meat: Remove the meat from the broth, chop into small pieces, and set aside.
4. Make stock: Add one cup of water to the broth, bring to a boil, and stir in palm oil, onion, pepper, and stock cube. Let the oil dissolve.
5. Add protein and veggies: Mix in the dried fish, liver, carrots, and peas. Cook for 5 minutes until carrots soften.
6. Add starch: Lower the heat. Gradually add starch to the pot while stirring continuously.
7. Thicken: Keep stirring until the mixture thickens and the white starch disappears into the broth.
8. Simmer: Cover and let cook for 5 minutes on low heat. Stir one final time.
9. Serve and enjoy: Dish it out warm Amora is ready to be enjoyed just as it is!
There you have it Amora! The special delicacy that carries the soul of the Tarok people. Give it a try, and you’ll understand why this heritage food continues to hold its place of pride at every Tarok gathering.