Introduction

Huh! Huh!! Hurray!!!💃💃💃
What a great privilege it is to post in @steembangladesh for the very first time. I'm inviting all steemians in the community for a very good delicacy. I really appreciate @rokonn for this beautiful contest.
Though the delicacy is very native but it's really tasty. Eba is usually Garri or Fufu . But I'm using Garri because we don't eat Fufu in our house.
Join me and cook first😄😄

Eba with ukazi/water leaves (Afang)soup

This is a Nigerian soup introduced by the indigenous tribe of Cross river state and Akwaibom state and it's usually known as Afang soup.
Before it was introduced, water leaf grass is one of the weed-away grass in Nigeria because we don't know the nutritional value. My fellow will Igbos will agree with that.
Consequently, this native soup of the Akwaiboms has become one of the major soup in Igbo land. It's basically prepared with water leaves (talinum triangulate), Ukazi/Afang leaves (Gnetum Africanum) and periwinkles.

source

Ingredients

• Eba which is usually Garri or fufu. But I'm using Garri.

garri

• Waterleaves
• Okazi leaves
• Periwinkle
• Fish
• Crayfish
• Pepper
• Kpomo/ meat
• Ogiri/ native Maggi

collective food ingredients

Procedure

Step one
Let me start with the preparation of Eba.
Guess what?... I turned white Eba to yellow Eba. In our house, we don't eat white Eba.
So I thought of alternative,🤔🤔 I mean.... improvise!!😄😄
We have become managers to circumstances, If you can't manage life or adapt then you're gone🤨🤨
So let me tell you how I did it👇
After boiling hot water, I poured it inside my turning pot. I added some drops of palm oil before measuring my garri inside the pot.

preparation of garri

Step two
After Eba preparation, I spiced my fish inside a pot with Onions, Maggi, salt. I used only three small onions because of the high cost of onions. If not the cost, my mum taught me to use plenty onions in cooking. I would have used tripple of the one I used.
But I divided the onions into three, one for spicing the fish.
I put my periwinkle and native Maggi and allow the whole ingredients to mix up heated. So I added my palm oil. I don't like frying palm oil first because of health issues. I added enough palm oil.
Do you know I added the whole of palm oil I showed you. Palm oil gives vitamin A and it's good for my eye.
Moreover, I love oily soup.

Step three
After heating up the oil, I washed my waterleaves three times with salt, slice it and put inside the pot. That was when I put my second onions. So I allowed it heat.
Guess what?.... This is the best time I like putting my crayfish prior to taking my soup off the fire.
But to make my soup tasty, I grinded my crayfish with pepper and the third onions. I did it like this to give me a favourable taste since the onions is not plenty enough.
I put my crayfish mixture and stir it very well.
Remember, I don't overcook my Vegetables.

Step four
I had to put my last vegetables and that was afang leaves. But before that I washed with salt and grinded my afang leaves a bit to give it a yummy taste and a tantalizing look.
I stir the grinded afang very well and give it few minutes to take it off the fire.
It's healthy to wash my veggies with salt because salt neutralizes the chlorophyll and kill some microbes that are harmful to the body.
My soup is ready below👇

The soup is ready

I had to dish out . I only like eating swallow with this kind of soup. If not I don't like swallowing.
So I eat a small portion of garri with plenty soup.

My portion of food

I owe my special thanks to @steemcurstor01, @steemcurator02, @steemcurator03, @steemcurator07, @steemitblog for your loyal support. I appreciate you all.
Please My fellow Bangladesh steemians, wash you hands to join me.
Then my white fellow steemians, we have spoon and fork o.... I invite you all to join me eat the soup..... it's so yummy.😄😄