African Salad: A Food I Will Never Get Tired Of (#297)

What food or dish are you loyal to for life, and why?

Hello #ladiesofhive, I trust you are fine. Talking about food is like me talking about a special African food that is so dear to me. It is my favourite, and I can eat it in the morning, afternoon, and night. ![]() **Generated using ChatGPT**

Ladies and gentlemen, I am talking about no other food than the African salad. It is my go-to food. I am not only loyal to this food, but I can prepare it from start to finish. In a real African setting, this food can be served in a calabash with palm wine. But here in the city, because it's not possible to buy original palm wine, it can be served with red wine and other drinks as deemed fit.

I am loyal to this African Salad because it contains almost all the important nutrients needed in the body system, such as vitamins, protein, carbohydrate, minerals, water, fibre, and fats and oils. It is usually prepared during a traditional marriage in my hometown.

Furthermore, while growing up, it became a family culture to be prepared by my mother, and because I was always with her in the kitchen, I learnt how to prepare it very well. Today, the same culture is practiced in my home. I prepare an African salad every Saturday at home.

My Home-Made African Salad

Additionally, African salad speaks volumes about my hometown and my country of origin. It is not only regarded as a common food but also a food that speaks volumes in culture, which connects the different regions of my country because you can find Hausa and Yoruba people relishing the same food, either in an African bar or at an event. It has become a binding symbol between different lands and has also evolved over the years.

To prepare the African salad, you need condiments such as shredded cassava, palm oil, smoked or dry fish, pepper, potash, garden egg leaf, ukpaka, ehuru, crayfish, one maggi, and salt.

My Condiments

First, you soak the shredded cassava for 20 minutes, depending on how soft you want it, and sieve it. Prepare the ngo by adding the potash to the oil like a ½ milk cup, depending on the quantity. Add the ehuru and crayfish, stir properly until it turns yellow. Proceed to add the sieved cassava and every other ingredient one after the other. Then stir to mix very well, and then serve.

In conclusion, no matter where the journey of life takes me, today, tomorrow, or in the near future, African salad remains my loyal food with a rich cultural heritage on my table and my heart any time, any day.

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