For a boy from the northern part of my country I guess this shouldn't look like a close option. Well, it is what it is.
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Ideally, I would have loved to say fried rice or well garnished beans, and the host of others. But no, not after the day I tasted a sumptuous meal of ponded yam and "egusi" soup that will make my choice less or even different from this. I presume one good reason that holds me to this choice is due to the fact that it is a food (the pounded yam especially) that we don't get to eat much of from where I come. Beyond the expenses of purchasing yam, I think the pounding also holds one of such reasons it doesn't get readily available on our tables and plates. You know that economics principle about demands and scarcity, where scarcity makes a thing more valuable, I bet it plays a role here. Nevertheless, I would still choose this option even if I ate it every week or every three days to say even - chuckles. Who would pound it all the time though?
Beyond the sumptuous, exquisite and rich nature of this dish, the nutritional value is of no little amount. Of course, this is particularly with the rich and tantalizing "egusi" soup. This soup endeared by the mouths and stomachs of many has a lot of health benefits owing to the major constituent of the soup; the egusi or as internationally and agriculturally recognized as melon. I don't need to mention the botanical name too right, because I don't even really know. Haha. It has an enriching protein value, healthy fats, fiber and some vitamins.
To prepare this dish, one basically needs first of all, a good and strong hands that will pound the yam in a mortar with a pestle. Yeah, it's usually the bone of contention in preparing this meal. And yes, when it involves the matters of strength is the men, at least from my side of the world. So, strong hands to pound the peeled and boiled yam. Heard these days that some make yam flours and use it to make the "pounded yam". I think that's a version called "poundy". It doesn't beat the pounded one though I consider.
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For the soup, first item of need is the melon which would be peeled and then grounded. This will be welcomed into the pot alongside the basic ingredients of tomatoes, onion, pepper, crayfish, seasoning...and what you can add, don't forget the goat meat though. It is mostly and acceptably prepared with palm oil, yes. Also, some good vegetable leaves would follow. I bet you're yearning this meal already, if so that makes it two of us.
This dish particularly has proven to be of rich and cultural heritage to many. When particularly prepared and served with the meal, know you are highly respected, and of course favoured as well.
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Regardless of how costly it is to afford pounded yam, i wanna have it more and more times. That delicacy is just one of the best..
You're absolutely right bro. Would love to have it any day.
Waoh This is so delicious.plenty of this in Idoma land
Wow I think I'll like to move to Idoma land then. Haha