Published via Ecency

Life as we all know is sustained by food. We were taught in social studies in school at the earliest time of our lives in school that the three most undeniable essential things man needs to survive are;
*Water
*Food
*Shelter.
Though, dividably many other things are also needed in this sequence but these three are foundation of living and growth which can now attract every other essentials of life.

In every locality, people have what they are known for, what they eat as a people and the special ways of preparing those delicious delicacies.

We cook and eat yam in so many ways that represent our life style and whom we believe we are.

Today, I would like to present to us another method of preparation and eating of yams locally known as ; Ji nmanu nri

I just picked a tuber of yam.

Peeled the yam. As you can see the peeled off back.

These are the peeled and sliced yam, washed and ready for frying.

Here are some ingredients for the source*

I have here in my ingredients list;
*Red palm oil to deep fry my yam.
*A bunch of saint leave to prepare the source.
*A bunch of a local bitter leave known as utazi for making the source too.
*A sizeable oil beam seed, slized,
*Three balls of onion.
*A seasoning of my choice to taste.

A sizeable fresh red chili pepper.

I deep fried my sliced yam in a hot red oil from my frying pan. See what they have become after the fry.

I have set my frying pan on the cooking gas.
Added a little quantity of red oil into it, added my blended red chili pepper and my sliced onions, I'm turning it here to boil.

Here, I added the two different types of vegetables. The saint leave and the bitter utazi leaves, turning them altogether to mix up and cook.

I have added the oil beam seed, the ugba in Igbo language. They all have mixed up. I added my seasoning and some little salt to taste.

My deep red oil fried yam is ready and the source to enjoy it is ready too to be enjoyed