TODAY WEDNESDAY, AUGUST 31, 2022, IS IHYIGILE
Every region or tribe, particularly in Nigeria, have their food way and is slightly different from each other, as the case may be. The difference ranges in the condiments, combinations and method of cooking.
Regarding food, the Igede people have one of the best varieties of food. Their chief food is pounded yam and sesame seeds, or what we popularly know as beneseed soup (ọhọ nya ehya). They have other delicacies when prepared that you need extra care to avoid biting your fingers while eating.
A lot is done with yam–Iju ojuju, ọda- ẹchụ, ọgaaga, ịkaa, ịpọọtọpọtọ etc. Not only yam but food crops like cassava, beans, millet, maize, Guinea corn, water yam, and rice are also planted and used as the source of food with varying preparation methods. Let me not bother you with food like ịhyịlẹ, ịkịra nya achị, ịkịra nya egbeyi, egbee, ịkaa nya imana and so many more.
Igede people like preparing their soup with natural spices like okpehe, ugbehye, égihyè, ịtẹẹ, angọhọ, which gives their soup a natural taste. They make soup with assorted leafs such as apwụ nya iwowo, apwụ nya ịtụrụkpa, apwụ ẹpwọ, apwụ ejuju, apwụ okiledu, etc. They also sometimes use pawpaw flakes known as ịkparenge to combine with either Benessed or Groundnut soup. Some of their other soup include bitter leaf soup, melon soup, groundnut soup, etc. They use okra in a fresh or dried form to prepare soup, and fresh okra can be used to prepare Atanjèè.
Atanjèè is a kind of soup that old and experienced women usually prepare, and much of it is done outside the regular fire, some experts can even use ịtụrụkpa or okiledu leafs to prepare Atanjèè. The Igede women are so skilled that they used water from boilded yam to cook soup–ọhọ nya enyi-ayila.
As the countdown to Igede Agba 2022 is getting lower, May God preserves us and bless us with a large appetite.
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