SLC-S27 W6 "Traditional Desserts"

Have you ever tasted moi-moi before? If you have, you'll definitely know that such a dessert is best taken with soaked Garri or rice. In Uyo, to be precise, we overlook the big name of a dessert and rather choose to call it by its official name. We have various traditional desserts in my country. These traditional desserts can be prepared in a modern or local way. Let's take a look at one of the widely known traditional desserts in my state. Cocoyam and peto fries.

We have various types of traditional desserts in Uyo, but I choose to settle for this. If I'm to list a few, they would include the following:

• akara which is called bean cake

• moi moi

• puff puff

• roasted plantain and fish

These are the many, amongst others. Now I decided to choose the Cocoyam and Peto Fries because it's a rare traditional dish. Most Uyo people barely have such a dessert. It's mostly eaten in rural areas, as the locals consider using normal yam as a classic type of dessert. So they have to settle for less, and their less tends to be more crispy and sweet. Just imagine.

My traditional dessert is Cocoyam and Petos Fries, a dessert made from cocoyam and potatoes with sauce as a combo. It's traditionally inclined because most urban people don't eat cocoyam as yam. They find it difficult to replace their normal yam with cocoyam.

I've tried it twice, and yesterday was the third time I had to try the dessert. Oh my. I was sent to heaven in no time. I had a lot of combos with this dessert, which made it healthy and nutritious. I bet that the normal yam can't be compared to this type of yam used to make this dessert. It's way sweeter.

How is it prepared?

Any dessert gives me goosebumps because I get to taste new combos. Talking about my newly tried cocoyam and Petos Fries, I made use of the following products/ingredients.

So I spent just 1800 to purchase products and ingredients for my dessert. I didn't have to buy things for sauce, as I already have sauce, but I'll be sharing how to prepare sauce for this dessert. Before sharing, just know that you can eat these fries without sauce. It's still part of the traditional dessert, made exclusively.

• Gas cooker
• Fry pan
• Knife
• Grater for small slice
• Flat plates and bowl

These are the utensils used in preparing my dessert that won't stress you.

• Take out your raw potatoes and cocoyam and peel them. Remove the peels with a knife and then contain them in a basin for thorough washing. You may not need to slice it before washing to prevent excess water, as cocoyam knows how to draw water. After peeling and washing, you take your knife and begin slicing them thinly.

• If you find it challenging to cut small slices, use a potato grater if you have one. It will make your work faster. The shape of the slice matters a lot to most people, as if there's a certain way to bring up a certain shape and size, people refuse to eat your dessert. I usually make mine thin, round and long for potatoes.

• Once you're done, ensure water is removed from the bowl which the slices are contained in to avoid direct contact with the groundnut oil, which may splash on you. Then you spread salt, probably a teaspoonfulof salt. This will help improve the taste of the slices when fried. You then shake it to mix properly.

• Place your frying pan on heat and allow it to heat for at least a minute before adding your groundnut oil. This is to prevent absorption of oil. When the oil is very hot, it prevents absorption by the slices. For a start, frying my cocoyam slices was the best choice because it consumes more oil than the potatoes do. After frying my cocoyam, I switched to potatoes and then turned off my heat.

• Arranged beautifully on a plate, I sampled it for the camera. How enticing it was to be seen in such a way.

I don't feel if was challenging except slicing and peeling the Cocoyam. It made me uncomfortable with itches on my hands that I felt I should just give up and attend to myself. That was just my major problem if at all. This particular recipe is not difficult to prepare. It's very simple and fast.

I want to make it for a house party someday after trying this today. Most times I'll prepare it at night, as I'm usually very hungry at night, and this dessert tends to hold me till the next day. Just imagine. I ate this in the afternoon and wasn't hungry again till the next day. It's also a presentable dessert for a house party if I ever host such.

These are occasions I want to make this dessert because it's cheap and easy to prepare. I don't need to go extra miles to settle my guests in the party. The emotions this dessert conveys are giving clinging vibes. Once you taste it a first time, you'll definitely want to taste it every day.

I invite @lunasilver, @kouba01 and @artist1111 to taste my dessert.