Kwado simply means ‘salad’ in English. It is yet another cuisine, though it is rarely eaten but highly loved by people. Perhaps, it is rarely eaten because rama leaves are not as available as other vegetables such as spinach, lettuce, and the likes. In this article, we will be looking at how to make Rama Salad.
The major ingredient for this meal is grinded kuli kuli and the rama itself. It is important to note that is one of the several salads that is made with Kuli Kuli. Others include Zogale Salad, Lettuce Salad, Cabbage Salad, etc.
There are two ways to make this meal: using fresh rama leaves or dried rama leaves. The procedure in making this meal is for the fresh rama leaves. The dried one will be explained a bit later.
I remember the first time I was taught how to make Kwadon Rama by my mother while I was a little child. It was a meal I like quite alright but didn’t know how to make it until that day. The day I was taught, I decided to make mine. Although it was a little too damp because I didn’t drain the water from the leaves well, it still tasted wow.
That’s just by the way. Let’s get into it, shall we?
How to Make Rama Salad (Kwadon Rama)
|Knife||Yes||Get It||Get It|
|Mixing bowl||Yes||Get It||Get It|
|Chopping board||Yes||Get It||Get It|
|Blender||Yes||Get It||Get It||Get It|
|Colander||Yes||Get It||Get It|
Salt to taste
Powdered pepper (optional)
Procedure for Preparing Rama Salad (Kwadon Rama)
STEP 1: Cut the Rama leaves using a knife into desired shapes; either small or a little big.
STEP 2: Wash the Rama with just water and put it in the basket.
STEP 3: On medium heat, put the rama into the pot and cover it. Allow to cook for 25 or 30 minutes.
STEP 4: While the rama is cooking, wash the onions, bell pepper, and tomatoes and slice them using a knife or a chopping board.
STEP 5: Pour the kuli kuli into a mortar, add the seasoning cubes, a pinch of ginger, cloves, and salt to taste, and pound until it is coarse in texture and not powdered. Alternatively, you could also grate it or blend it. That’s all up to you. Pack it on a plate and keep it aside.
STEP 6: By the time the rama leaves are well cooked, turn off the heat and pour them into the colander to drain the water completely.
STEP 7: Now bring the bowl, pour the drained rama leaves from STEP 6 above into it, and add your sweet, grounded kuli kuli. Begin to mix using your clean hands. Using a spoon could serve the purpose, but for a better result, use your hand.
STEP 8: Again, add the sliced ingredients from STEP 4 into the bowl and continue to mix.
STEP 9: You could add grounded pepper if you want to as the final step, but that’s optional.
STEP 10: Ta-da! Your Rama Salad (Kwadon Rama) is ready.
How to Serve Rama Salad
Kwadon Rama can be served on plates with a chilled drink by your side. Trust me, you will need a drink of water because the groundnut will make you crave it.
Don’t forget to use your bare hands to eat it and not a spoon for the best experience. For a better experience, take it directly from the bowl you mixed if the quantity isn’t too much. Mmmmm… I’m salivating already.
Occasions to Serve Rama Salad
Kwadon Rama is not specifically reserved for any occasion to the best of my knowledge, as a result, it can be eaten any time of the day or as any of the three basic meals of a day.
How to Store Rama Salad
Rama Salad cannot be stored. It is best served immediately after preparing it for it cannot last for more than an hour in its best form.
If these steps are graciously followed, you should have a sumptuous rama salad right before you.
While mixing, some people prefer to add water but trust me, you wouldn’t need to do that as long as there is still a bit of moisture in the rama leaves. If you’ve been keeping the leaves for a long time and the moisture on their surface has completely dried, you may need to add a little water just to get the ground kuli kuli to mix properly.
Before I forget, I made mention of making this cuisine with fresh or dried rama leaves, right? Yeah. As earlier established, the above steps are for the fresh leaves but for the dried rama leaves, follow the same procedure as the one for the fresh leaves only that you will have to soak the rama leaves in water for 5 to 10 minutes before cooking. That’s all.
I hope you find this article helpful. If you do, please drop a comment in the comments section below.
And yes, you are always welcome to Northpad Nigeria for more amazing delicacies in simple steps!