amala
English edit
Etymology edit
Noun edit
amala (uncountable)
- A thick paste made from yam or cassava flour, eaten chiefly in Yoruba cuisine.
- 2002 September 20, Steve Dolinsky, “All Over the Map”, in Chicago Reader[1]:
- The amala, or fermented yam, is an acquired taste, arriving in a grayish steamed mound, wrapped in plastic; it's neither sweet nor sour.
Translations edit
See also edit
- Amala (food) on Wikipedia.Wikipedia
Asturian edit
Verb edit
amala
Manchu edit
Romanization edit
amala
- Romanization of ᠠᠮᠠᠯᠠ
Romani edit
Noun edit
amala
- nominative plural of amal
Spanish edit
Verb edit
amala
- second-person singular voseo imperative of amar combined with la
Yoruba edit
Pronunciation edit
Noun edit
àmàlà
- amala (thick paste made from yam or cassava flour)
Derived terms edit
- alámàlà (“amala seller”)
- àmàlà ọ̀gẹ̀dẹ̀ (“amala made from plantain”)
- àmàlà láfún (“amala made from cassava flour”)
Descendants edit
Zulu edit
Etymology edit
From Proto-Bantu *màdà.
Pronunciation edit
Noun edit
amála class 6
- hollowness in the stomach due to hunger
Inflection edit
Class 6 | ||||
---|---|---|---|---|
Singular | Plural | |||
Full form | — | amala | ||
Locative | — | emaleni | ||
Singular | Plural | |||
Full form | — | amala | ||
Simple form | — | mala | ||
Locative | — | emaleni | ||
Copulative | — | ngamala | ||
Possessive forms | ||||
Singular | Plural | |||
Modifier | Substantive | Modifier | Substantive | |
Class 1 | — | — | wamala | owamala |
Class 2 | — | — | bamala | abamala |
Class 3 | — | — | wamala | owamala |
Class 4 | — | — | yamala | eyamala |
Class 5 | — | — | lamala | elamala |
Class 6 | — | — | amala | awamala |
Class 7 | — | — | samala | esamala |
Class 8 | — | — | zamala | ezamala |
Class 9 | — | — | yamala | eyamala |
Class 10 | — | — | zamala | ezamala |
Class 11 | — | — | lwamala | olwamala |
Class 14 | — | — | bamala | obamala |
Class 15 | — | — | kwamala | okwamala |
Class 17 | — | — | kwamala | okwamala |
References edit
- C. M. Doke, B. W. Vilakazi (1972) “-la”, in Zulu-English Dictionary, →ISBN: “-la (6.3.9)”