Food challenge contest week #103|| For kids and parents| Teach The Kids/Kids Food Challenge| share Your Food Diary With Us

Hello!, good evening steemit kids and parents family. It's a pleasure participating on a contest Food challenge contest week #103|| For kids and parents| Teach The Kids/Kids Food Challenge| share Your Food Diary With Us organized and published by @steemkidss.

Different delicacy has different tastes and do require different methods of preparation. The taste of a food is based by various fact which includes ingredients, cooking techniques, spices and seasonings.
The method of preparation be different depending on whether the food is being baked, fried, boiled or steamed. These differences in taste and preparation methods can also base on traditions.

In my todays post I'm going to post a special delicacy in my locality known as (Afang soup).

Afang soup is deep rooted delicacy in the culture heritage of the Ibibio and Efik people which happens to be my culture. It is often prepared during special occasions and ceremonies which serve as a symbol of tradition.

Before preparing Afang soup it requires skill and knowledge to properly combine the ingredients and achieve the desired taste.
Below are the steps I followed to prepare mine.

INGREDIENTS

KEY INGREDIENTS	AMOUNT IN NAIRA	AMOUNT IN STEEM
Fish	N500	1.0027
Afang Leave	N400	0.71189
water leave	N300	0.5915
Cow skin (kpomo)	N500	1.0027
Stock fish	N500	1.0027
Palm oil	N200	0.3991
Crayfish	N200	0.3991
Maggie	N50	0.0994
Salt	little	little
pepper	N50	0.0994
Water	2 Cups	2 Cups

The above are the ingredients I used in the preparation of My afang soup Onion is excluded because I was taught it makes the taste of the soup fade quick so in that note onion in most case are not always applied.

HOW I PREPARED

I first of all make sure the basics ingredients was ready and kept in place, i started with thoroughly Washing and slicing them.

My grated afang leave and crayfish was ready same with cow skin and stock fish.

Putting all the necessary ingredients for steaming, i steamed it with a cup of water for about five(5) minutes to dissolve out the taste

After the previous step I proceed by pouring in my sliced water leave and palm oil at the same time, then covered it and let it steam for about three(3) minutes before adding crayfish and my grated afang leaves lastly before bringing it down.

Boom...!!! My Afang soup was ready for consumption. Afang soup can be consumed with Garri, Fufu or semoivita.

Thank you all for your time, love you all.
Here I'll love to invite @emmy01 @bossj23 @preshy001 to participate in this great contest