Greetings everyone, this is my entry to India United contest
On seeing this week's theme I got interested. Ah! Food hmm🤦🤦.
I wouldn't really want to say that I'm a foodie but believe me I love good food.
You know I am quite selective but when it comes to food nah! I tend not be, I try all food from different tribes so far it won't give me a running stomach 🤦🤦🤦.
Despite the fact that I love food I still have a best and it will surprise you to know that even If I were to be given this food three times a day for one week I won't get tired thats how much i love it.(But I have to be careful, because eating one particular diet or class of food regularly leads to malnutrition)
Well Afang and fufu is my best food.
Afang is one out of the numerous local dishes we have in my state, it's taste is way of this world depending on who prepares it.
A brief on how it's being prepared
It may interest you to know that the Botanical name of this my favourite leaf is called Gnetum Africanum although it could be called wild spinach or Okazi by my Igbo brethren of South-East Nigeria 🤗, it still remains Afang to most of us here in the southern part of Nigeria.
Harvest or pluck it from the farm or better still purchase it from the market. Wash it thoroughly to send out the debris. Put it in a bag and sprinkle the water out from it after that you sun dry it for some time using umbrella, tray or a broad and clean surface.
After that You shred the leaves into tiny pieces, pound or grind it.
Wash your water leaf( Talium Fruiticosum), shred it to into tiny pieces.
Prepare your fish, cow skin, periwinkle, and other ingredients.
Get your put, wash it, put all your already prepared condiments except periwinkle, add clean water, add your palm oil, then place it on the fire. Allow it to steem for some time say 10 to 15 minutes then you add your periwinkle, the periwinkle is usually added when the condiments has boiled properly well making the water hot, so that it will be easy to suck it out of its shell.
Allow the periwinkle to steam as well, then you add your water leaf, stare it a bit, then allow to steam, remember you are not supposed to cover your pot immediately you add the water leaf because it may change to black color due to heat, so the best way is to leave the pot wide open.
Now when the water leaf has steemed for some seconds, you can add the Afang, then pepper and stare for sometime, then bring it down.
Before this time you must have prepared your eba(fufu gotten from cassava, procesed cassava), massage it, dish the soup and get ready to consume.🤗🤗🤗
Try this recipes and thank me later😊😊😊
There's a saying that goes thus; Too much of everything is a disease. So in as much as I love this soup, eating it too much causes internal heat, so one has to regulate how he or she eats it.
Ps:- All pictures are owned by me. Its was taken with my phone Tecno Camon 18
Thanks for having me
I appreciate 🙏
