NIGERIA TO GREATNESS (NITOG) Vol 2 by Mr. NIGERIA

NIGERIA TO GREATNESS (NITOG) Vol 2

Published by Mr. NIGERIA

_The time has come to make our Nation great again🇳🇬_

NIGERIAN FOODS

Nigeria as the giant of Africa is a western African country on the Gulf of Guinea which boasts of a population of about 174 million. Nigerians are proud of their culture, especially their food. It is hard to meet a Nigerian who isn’t big on food.

Nigerian dishes are the best, comprising of rich mineral contents and a full dose of balanced diet. It is time for the Nigerian people to market the rich food heritage deposited in the country by God.

Our foods should be made ready for exports, packaged and distributed around the world as a blessing from Africa.

The hundreds of ethnic groups in Nigeria make it more colourful to our dishes, increasing the species of our foods and delicious delicacies.

We are therefore calling on the international community to come to Nigeria and partake of the 'many food blessings' found in the country; to eat, and also take to their various countries these delicious delicacies can only be found in Nigeria.

We are also calling on the Federal Government of Nigeria to bring their focus down to our food sector, encourage local food vendors, create opportunities whereby they can send these foods and cuisines to the diaspora. If the FG can observe a day for a National food exhibition, where all the world will come and see the varieties of foods we have in our dear Nation, it isn't a bad idea.

‘Swallow’ is a term used in Nigeria to describe the starchy foods that accompany soups. They are called so because they are not chewed but are swallowed in small balls after scooping some soup into it with your fingers. Some popular swallows in Nigeria include eba, starch, fufu, pounded yam, tuwo shinkafa etc.

In today's edition, we will be looking at one of our delicious delicacy from the southern part of the Country. It is called *AFANG SOUP*

Afang Soup

Ingredients: Grounded Afang leaves, water leaves dry fish, beef, ukazi leaves, snails (optional), extracted periwinkles, stock fish, seasoning cubes, palm oil, fresh pepper and salt.

How to prepare: Wash the meat and stock fish and cook till it soft. Put the stock fish, periwinkles, dry fish and beef in the main soup pot and boil for about 2-5 minutes using the water that was used to prepare the beef and stock fish. If the water isn’t enough just add a little. Afang soup taste well when it’s rich and not overly diluted.

Add enough palm oil, crayfish, seasoning cubes, grounded pepper, snails, salt to taste and stir allow cooking for 3-5 minutes. pour in the water leaves in the pot, allow it to simmer for 5 minutes before adding the ground ukazi. Stir altogether and cover the pot. Allow the soup to simmer for about 5 minutes and then bring it down from fire. You can eat it with fufu, eba or pounded yam.

God bless Nigeria!

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