Greetings to everyone in this wonderful community, hope we're all good. For the week 28 of the kids foodchallenge, I bring us a guide on how to prepare native soup with uziza leaf.

Cooking The Soup

Ingredients Required

Fresh Periwinkle/ Isam (2 cups)
Cube season (Add to taste)
Sliced Onions ( This is optional)
Salt (Add to taste)
1/6 liter of palm oil
Uziza leaf
Ground crayfish (Add to taste)
Fresh Pepper
Kanda/ Meat (Whichever is preferred)
Stocfish/ Smokefish (Not compulsory)
Thickener/ofor( add to your desire)

fresh pepper & crayfish blended together

Kanda

Thickener and cube seasoning

Sliced Onion

sliced uziza leaf

Already washed stockfish and smoked fish

Palm oil

Fresh periwinkle & Snail

PROCEDURES

Step 1.

Place your cooking pot on the fire and allow to heat for a while, then gradually pour in your palm oil and put in the onion. Turn continuously to avoiding burning, do not fry for too long and pour in water.

Pouring palmoil into my heated pot

Turning continuously after adding onions to avoid burning

Pouring in water

Step 2.

Put in cube seasoning, grounded crayfish and fresh pepper. Cover the pot and allow to boil for 3 mins.

Adding the crayfish and pepper blend

Adding cube seasoning

Step 3.

Put in the Kanda, stockfish, Periwinkle, salt and whatever extra ingredient you have to add, except the thickner and the leaf. Then turn properly afterwards and allow to cook for 15 minutes.

Putting in the Kanda

Putting in stockfish & smokefish

Putting in periwinkle/isam

Adding salt

Turning properly

Step 4.

Add your thickner and cook for 5 mins. Then turn soup properly.

Adding the thickner

Step 5.

After the 5 minutes of cooking add the uziza leaf and allow to cook for 5 minutes.

Adding the leaf

Allow to cook for 5 minutes

Step 6.

When your soup cooks for 5 minutes, turn it properly and turn off your cooker. The soup is ready. It be eaten with garri, semovita or whatever you desire.

Soup served hot with garri.