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| Mary Nyateng |
Atipa is a long leafy plant found any place where soil is accommodating.
It is a plant that spreads all over and mostly found within river-banks. It is
a very sweet Indigenous vegetable mostly used by Luos and Luhyas. In Nyanza, it
can be taken as one of the most annoying weed especially during weeding
seasons.
PREPARATION
Our old mothers
did not have what we now call bi-carbonate, but had ash which was prepared
by burning the remains of bean plants. This was kept in a pot to avoid burning now
and then as the plants after harvesting leaves the Shamba for another
season. This Atipa was mixed with (poth) to make it became more slippery and
softer that even a toothless person could enjoy it with Ugali as you'll not struggle
to chew. It can be mixed with alot-boo to serve the same.( cow-peace)
Take atipa, wash with clean water, light the fire,
using firewood on a 3 stone. Take ash or thudho as it is called. Using
cowrie-shell, scoop 2* to mix with water. Give it time to settle down. Check on
it after 5min. You will find after it has purified. Sieve the mixture of about
2cups, pour in the pot and wait for it to boil, put your atipa and wait for it
to cook as you keep on stirring. Wait for about 15min and it will be
ready.
Atipa was not to be fried, instead they were to use cow
milk to make it more softer and tastier. The salt they were using was called
kadosero and was found at the lake.
USAGE:
It is very good
for somebody with constipation.
Pregnant mothers
whose apetite is low.
A sick person
who cannot eat well
That is the preparation
of Sweet atipa.
By Mary Nyateng'
NMK
Database Section
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