Recipe: Eating on a Dime Igbo Local yam(0na)
Recipe: Eating on a Dime Igbo Local yam(0na) Delicious, fresh and tasty.
Igbo Local yam(0na). Nguzu Edda is proudly one of the few communities in Igbo land that still celebrate new yam festival with passion, gusto and great excitement. The community shares boundary with Ohafia in Abia State. Yam occupies a special place in the heart of the Igbo man the stocky, brown tuber being the staple food of theirs and other West African peoples for thousands of years.
There are also various types of Yam that are produced in the largest quantity.
White Yam is usually planted from January to March.
At the same time, Yellow Yam can be planted only in December.
You can cook Igbo Local yam(0na) using 4 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Igbo Local yam(0na)
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You need of Local yam(ona).
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It’s of Red oil.
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It’s of Salt pepper.
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Prepare of Ogiri(Local Maggi).
They are known to have many delicious local dishes made with native ingredients.
A staple common in most igbo cuisine are cassava, Uziza leaves, Dry fish, Stock fish and cocoa yam.
Other food items include palm oil, water yam, garden eggs and bitter leaf.
In addition, each town has its own local festivals.
Igbo Local yam(0na) instructions
- Boil the local yam(ona) for 0ne hour. Prepare your oil by heating it on fire. Add pepper/salt/ogiri your food is ready best for keto.
Those in the spring or summer are held to welcome the new agricultural cycle.
The New Yam Festival of the Igbo people (Orureshi in the idoma area, Iwa ji, Iri ji or Ike ji, Otute depending on dialect) is an annual cultural festival by the Igbo people held at the end of the rainy season in early August.
The Iri ji festival (literally "new-yam eating") is practiced throughout West Africa (especially in Nigeria and Ghana) and other African countries and beyond.
If you can't live without the flavor of yam and beans, then you will certainly like Ayaraya Ji.
It may sound like one of the simple Igbo local dishes, but it certainly has its taste.
