Good day, Hivians. How has our day been. Today has been great. It is the last Sunday before Christmas. There have been ceremonies and merriments in the background from every angle to commemorate the season. Since the beginning of this month, almost all the Sundays have been one Carol service or the other. Today, I have one going on at my provincial headquarters. Christmas means joy to us.
I want to respond to the prompt from @ericvancewalton on the #memoirmonday initiative. The link to the one I'm writing this post on is here
What are your favorite dishes either to cook or to eat
Christmas is the season of eating various favorite dishes. The joy of the celebration is the delicious dishes were eat and share with friends and relatives. So, answering a prompt like this is really interesting now.
Let me tell you about some of my favorite Calabar dishes.
Rice and Beans
There are many ways to cook rice and beans in my culture. But I so much enjoy the traditional way of cooking the meal which my Mama usually cooked.
The ingredients for this delicacy are:
Rice
Beans
Salt
Seasoning
Pepper
Onions
Scent leaves
Palm oil
Dried fish
Crayfish
Water
When the ingredients have been made ready, the cooking pot is washed and some water is added and placed on the cooking fire. The beans is boiled first till it has soften. When the beans has soften, the ingredients are added together with the rice. The pot of food is allowed to cook. Then the meal is ready.
Afang Soup With Fufu
Another one of my favorites is _Afang Soup which could be taken with Fufu, eba, or Semovita. This delicacy is such a delicious one in my culture. Afang is a form of vegetables in my culture. The leaves are a bit harder than other vegetables. To prepare the soup we cut the afang leaves in small bits and grind it.
The ingredients for the Afang Soup include
Afang leaves
Water leaf
Cray fish
Dried fish
Seasoning
Salt
Pepper
Water
Palm oil
Beaf or any other form of meat
Pomo
To prepare the soup, we cook the water leaves for a few minutes and then add the dried fish and the meat. The meat would have been steamed before now. All the ingredients are added and then the soup is allowed to cook for a few minutes.
