It's my first time of posting here and I'm delighted to do this on hive. I'm very much greatful for the opportunity I'm given here.
Well cooking isn't what I love to do, not because I can't cook or I wasn't showed how to prepare any meal but because it's not just what I love doing. Maybe I should say that chance at times isn't favourable enough for me to prepare meals.
But surprisingly I did, I prepared AFANG SOUP, it's one of our favorite traditional meal and it is mostly served in occasions like Traditional Marriage, obituary ceremony, birthdays, naming ceremonies, child dedication, amongst others and other regular traditional ceremonies.
Here are things I gathered up to make Afang soup. First after I came back from the market where I went to buy food stuffs to prepare the soup. The items I bought are as follows:
- Waterleaf
- Afang leaves
- Perewinkle
- Fish
- Cow skin
Other ingredients like crayfish and the rest were in the house.
Waterleaf here is very important and very useful in preparing different dishes especially soups. It helps the soup get thick and it carries lots of water. So this help in support of water so that your soup won't be watery.
All I did was to wash it thoroughly and slice it into small pieces just the way I like it. It takes lots of time but if it is something you have been doing regularly, you will definitely get used to it. There are actually some people that likes it smaller than this but ah.... at least I have tried jor to slice it to this extent. lolllllll.
Next is the periwinkle; I just bought it like this and I washed it thoroughly. This can also serve as in the cases of some people who are not previlleged to have meats or fishes in their soups but the periwinkle takes the place of the meat and fish.
Next is the ice fish and canda:
Before this is used in any meal it must be seasoned, so that it won't be tastless and unlike the canda it is to get soft so that it can be eaten. These are my meats or should I say the chewables in my soup.
The most important of them all is the mother of the soup the AFANG LEAF: It is a very important leaf that ibibio people value especially used in preparing the AFANG SOUP. this is after it's grinded using the grinder or pounded using mortar and pestle.
Now back to how I prepared my delicious AFANG SOUP, after everything is been put in the pot, probably the pot on fire.
Well this is everything including the maggi, salt, oil pepper and cray fish. I got it on fire and few minutes it was already time to include the AFANG LEAF, which I did and left it for some minutes to be done.
And finally it was done.
You see it is very simple and easy,
here comes my afang soup already done, Now I'm gonna serve it to my senior sister and two siblings. Perhaps they will be surprised seeing me cooking and serving them, it has been a while I cooked and am happy that I finally prepared a meal.
This is my own share of the food and it is served with fufu in our dialect. Yes I finally did it, after a long time, and guess what 🤪🤪 only God knows when next I will be doing this.
Thanks for having me....
Feel free to come join me, thanks.
