CLBA JOURNAL

 

AMIBO

For Babalu Aye

 

 

INGREDIENTS

 

One guinea fowl

4 to 5 cups of water

½ cup of unsalted dry cooking wine

2 medium size onions

1 tablespoon of salt

2 tablespoons of ground pepper

4 to 5 garlic cloves

½ cup of ginger

4 to 5 hot peppers

2 tablespoons of Palm Oil

½ package of Yellow Corn Meal

 

RECIPE:

 

Begin by cutting the meat into portions and boil in water along with the salt, dry wine, onion, garlic and ginger. Cook for about 45 minutes or to a tender point. Remove from the stove. Extract the meat and place it in a separate bowl. Allow a few minutes of cooling time for the meat and soup. Add the peppers, palm oil, and yellow corn meal to the soup. At low heat setting, begin to stir. When the corn meal thickens into a paste add the meat and continue to stir until completely cooked. Place the amibo in a medium size gourd and allow to cool. When ready offer it by placing the gourd in front of the orisha. Include another small gourd with dry wine and place it next to the amibo. Remember to light that candle!