The food I learnt how to cook while traveling, "Orha Soup" Akwa Ibom delicacy By @nyaknoumoh [10% to hive-111293]

Greetings my wonderful people of steemit. I am grateful for all the support, words of encouragement and corrections I have receive from you people. I say a big Thank you. God bless you all.

I'm here once again to take you on trail on how to cook this sumtous meal called "Orha Soup" which I learnt While travelling to one of the Local Government in Akwa Ibom State. I'm sure you will enjoy it.

REQUIRED INGREDIENTS

Orha Leaf (Fresh)
Palm Friut
Ibaba (for thickner)
Crayfish
Smokefish
Fresh Fish (Optional)
Stockfish
Perewinkle (Without Shell)
Osusa Leaf or Osusa Seed
Seasoning cubes
Salts
Cow Skin
Fresh paper (Blended)

Items Used in Cooking Orha Soup

PROCEDURES

Firstly, I get all my items for the soup ready and placed them on the table so I won't forget anything.

I washed my fresh fish with hot water and set it aside.

Washed my cow skin and set aside.

Washed my periwinkle and set aside at this point I'll quickly get my cooking pot ready then I'll add my already washed fresh fish, cow skin and my periwinkle, pour my blended red paper, my chops small onions bulb, seasoning cubes, and salt then I'll cover the pot and shake for the ingredient to mixed well then set aside so that the ingredient can steak to it in order to taste.

When I'm done with that, I will washed and remove my Ibaba from the water and boiled it until it is very soft, then I bring mortar and pestle and start pounding them. Note: I didn't bring down my pot from the fire rather I lowered the heat to avoid it getting cold, Because If it get cold, I might found it difficult to pound it well.

While I remove the Ibaba Seed three at a time and pound it carefully until it looks fluffy, then I added crayfish and pound it together. Lastly, I added red Oil and stir it very well. Then I set it aside.

I Pluck my Orha leaf and cut it with my fingers to my desirable size and put them in a basin, add water
and washed it well before I then set it aside.

I pluck my Osusa Leaf and cut it with my fingers to my desirable size and put them in a basin, add water
and washed it well before I then set it aside.

I washed my palm fruit with cold water then boiled it until the outer shell is soft, then I brought my pot down, I divide the boiled palm fruit into two places and pound it one after another. After pounding, I pour it into a basin, add cold water, washed and extract the juice to my satisfaction then set it aside.

At this point, I will steam my fresh fish, stock fish, periwinkle and cow skin for five minutes depending on how strong my cow skin are.

Immediately I'm done with that, I'll bring my pot down, pour my already extracted palm fruit juice inside the pot, add my thickener and cooked for two minutes then I add my blended paper, seasoning cubes, salts and my smoke fish and cooked for three minutes.

Lastly, I add my Orha leaf, Osusa leaf and cooked for only two minutes then I will stir it, taste it to see if my ingredient is balanced, it not I'll balanced it.

Wao! My Orha Soup is ready

Note: I didn't add any extra water rather I used my palm fruit extracted juiced because it's watery.

Sample Specimen of my Orha Soup. It taste real good

Isn't that easy enough? You can try it yourself.

Indeed travelling is part of education.