Living life to the fullest and being at rest means we are in a good state of health in the first place. It’s not such a big deal to eat right , it only takes a bit of consciousness to know that what we sow into the body is what we will reap.
We can eat quite a large variety of foods in moderation and still be healthy. Health by the way is not weight loss. I have seen the slimmest person panting after climbing just one flight of stairs. What we put in us by way of food and drink is responsible for; clear,smooth, good looking skin, head full of hair,strength to work and play,and feeling good.
A simple guide to ensuring eating well is to drink plenty water, eat lots of vegetables and fruits in your meals, moderate carbohydrates intake and use little fat in cooking.
As a reminder also moderate your food portion per time. Using small sized plates to eat helps to control your food portion.Make an effort to establish some healthy habits that can prolong your youthfulness. Dream of your older years in good health still able to jump on a skipping rope.
Otong and AyanEkpang
Recipe
8 medium pieces Beef
8 small pieces Ikpa( Pomo)
10 pieces smoked Shrimps( dressed)
Hand full shredded Stockfish
1 medium size smoked Cat fish( optional)
40 fingers Okro( chopped and pounded with 1/2cup water)
1 medium bunch Ugu( fluted pumpkin leaf)
1 very small bunch Uziza leaf( etinkeni)
1tbsp ground Crayfish
4 red peppers (scotch bonnet) or 1 teaspoon dry pepper (optional and dependent on tolerance level)
2 cooking spoons Palm oil
1 beef seasoning cube
1 crayfish seasoning tablet
5 cups Water
Salt to taste
Method
1. Wash and season the beef with beef seasoning, pepper and salt. Steam until water dries up.
2. Add 2 cups of water and cook till meat is almost soft
3. Wash and add the smoked Fish, Shrimps and Stockfish and boil for eight minutes. If using the harderStockfish, cook this straight with the beef.
4. Add the remaining two and half cups of water, ground Crayfish, crayfish seasoning and bring to boil for about 5minutes after which you should taste for salt.
5. Pour in the Okro and uziza leaves and allow to boil for about 3minutes. Stirring and folding up to increase the Okro resilience.
6. Add the Palm oil and Ikong Ubong and stir, still folding up to increase Okro resilience.
7. Allow to cook for five minutes.
8. Serve with AyanEkpang, Pounded yam or Eba.