Ancient-Modern Cuisine

This evening, I got back from the salon and picking up the laundry and had this craving for a very simple but well known meal prepared in Nigeria. This meal goes way back to the days of our forefathers who were farmers and masters of Agriculture. Yam and Palm oil.

The women would prepare this in different ways. There was roasted, pounded and the star of today, Boiled.

One thing I love with this dish is that despite its simplicity, it’s a go-to especially when SAPA hold you at some point but that’s not the case here. I just wanted to have me a beautiful meal.

What did I use to make this dish? Considering it was for I and my family…

• Two small yams
• A cup of Palm oil
• 3 large onion bulbs
• Fresh peppers
• Pumpkin leaves (Ugwu)
• Salt (to taste)
• Curry
• One cube of Maggi/Knorr

First, I washed the yams with their back because I wanted the whole experience. Like we do in the East, I wanted to boil it with the back. I made sure to get rid of all the sand and all before cutting them to desired pieces and placing them in a pot of water and a pinch of salt.

While they boiled, I proceeded to wash and dice the onions.

I love onions. Not only because they give food a unique taste but because they are great antioxidants. Did you know that onions don’t just provide us with Vitamin C but also helps our skin? Yes! And they also aid in digestion.

Then I washed and blended the pepper using our manual blender.

And also washed and chopped the vegetable… after thoroughly washing it to rid it of sand…

When the yam was ready, I sieved out what was left of the water and brought out the yam to cool off a bit. Then I placed my pan on the stove to heat up the red oil.

I made sure the heat was burning moderately so as not to bleach the oil. I need the nutrient after all. When it was hit enough, I added my onions.

We all know that palm oil seizes the hotness of pepper, which is why I used this much and decided to fry it a little bit after the onions.

I let them cook over the heat for about five minutes before adding curry and a pinch of salt.

Are you noticing the transformation? This ancient meal slowly taking on the look of a BEEG WOMAN food. Lol.

The Ugwu went last. It doesn’t need much heat and so it’s best that it is the last thing that is added.

As you can see, this palm oil has been turned into a very enjoyable sauce!

Tada!

Dinner is served! And I really enjoyed it and so did my Mom. Do you cook this? When last did you eat this in your house?

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