My Love For This Particular Meal Part 2

I wrote a post a few days ago about a particular swallow I adore, discussing its health advantages and promising to share the method I use to prepare it in a future article. Here is that method, and I hope you enjoy it. So now I'll be starting with the Casava Flour (Amala)

Preparing The Amala

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Now, this is how I make this great supper, which is also quick and easy to make, let me begin.
First things first, I'm going to start with the Amala (cassava flour). Get a clean pot, add some water, and then set it on the burner. Make sure your flour is close by, and if the water has started to boil, take a little out of it so that your mixture won't become too soft. Start adding your flour and stir consistently with a spatula; by this time, a paste has already started to form. Add a little water to the paste, cover the pan, and cook the mixture for a few minutes; then return to the pan, bring it down, and thoroughly stir the mixture. Because the Amala is now ready to be placed inside your cooler.

My Superb Stew

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Next, I prepare the stew by gathering the ingredients as indicated in my previous post, washing them thoroughly, and blending them. Place the blended ingredients in a clean pot on the stove. Allow to simmer for 10 minutes.

I prefer to parboil it first before I begin making the stew because it is healthier and has a different flavor that way.

Here's how I go about it: after parboiling the stew, I put it in another clean pot and let it dry off. I then add some vegetable oil, after it's hot, I add some onions, some tomato puree, and some spices, and I let it cook for a little while before adding the parboiled stew I add my stock water from boiling the meat and give it a quick stir before covering it and letting it simmer for a while. Then I stir it and taste it to see if I'm satisfied before returning to add more seasoning, salt, and maggi. Add the beef, chicken, snails, fish, Pormo(Cow Skin), and any other ingredients you choose to include in the stew at this point. The stew is prepared when you have it cooked for 5 more minutes on low heat and then turned off.

The Amazing Okro

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The final section describes the process I employ to make the Okro, which I believe is the simplest to make. All that is required is to obtain the okro, wash them, and grate it with a grater. You take your clean pot, add some water, and then allow it to begin to boil before adding salt, maggi, and finally okro. The okro is ready when it starts to bubble up. Stir and taste it before bringing it down. You might choose to include shrimp or locust beans, known as "iru" in Yoruba, which are very medicinal and improve vision.

So I'm hoping this article will be great for as many that'll love to try out this amazing and nutritious meal.