My béwolè / folong / amaranth salad
Some say that this folong name comes from the Spanish (to dig)
|1||(plant) lettuce, endive; and s. salad.|
|2||salad; s. fruit fruits macedonia;|
s. russe Russian salad.
|3||fam (mess) stink;|
Called folon in southern Cameroon, béwolè on the littoral coast, cradle of my childhood,
Fotètè Togo and Bitéku Teku-in 2 Congo , amaranth leaves have many benefits. (See article). Indeed, everything is good in amaranth whose edible seeds are processed ( flake, flour…)
In Cameroon, it is a delicacy that is often skipped with tomato, some onions, Garlic, spices, dried shrimp, gambas, sometimes smoked fish, chicken or beef.
As you know, without turning back to the tradition, I do not say no to innovation. Here is our béwolè / folong salad.
For 1 nobody
– A few leaves of béwolè / folong quickly blanched in boiling water to which I added a pinch of edible baking soda (cleans, softens the leaves, fixed chlorophyll)
– A small red onion
– A dressing of your choice , peanuts, some beautiful tomatoes, for me the garden and voila
Enjoy your meal…