Trying to lose weight but tired of nibbling on grass and leaves aka salads? Miss your egusi soup with pomo and beef? This blog will help you eat your cake and have it - counting your calories the Nigerian way!
You'll need a food scale and yes, a bit of discipline. But it will definitely be worth it.
Hmm….Amala gloriously married to palm oil stew with Gbegiri and/or Ewedu. Goat meat peering up temptingly from the depths. Heavenly childhood memories. Deets at the jump.
Afang is a favourite of my husband, and so I was ecstatic when a friend sent the recipe to me in a delightful Maggi cookbook. It’s rich in vegetables, which is good for digestion although, frankly, I feel all the drying of the afang and boiling of the water leaves/spinach reduces the nutritional content. So try not to cook it for longer than necessary. The recipe and method are from the Maggi notes, with some of the measurements modified by me based on what I estimated the closest metric/universal measurement to be (you won’t find “mudu” or “congo” in any math book – except maybe Nigerian Macmillan’s!).
