My béwolè / folong / amaranth salad

My béwolè / folong / amaranth salad

Some say that this folong name comes from the Spanish (to dig)

salad

[salad] ƒ

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…)

https://www.gerbeaud.com/bio/amarante-bienfaits-et-cuisine-graines-et-feuilles,1358.html

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…