Introduction

I appreciate the fact that am a participant to the second week of this interesting challenge that has boasted our engagement and communication so far, am so grateful to the steemit team and the curators for this arrangement.

I love cooking and I learned how to cook from my mother, even tho am married she remains my favorite chef in my house.

The is an adage in my culture that says "no one can ever say he's or her mother's food is not sweet"

why my mother is my favorite chef

My mother is my best chef because of some important reasons.

Cooking skill.

My mother knows how to prepare our Native soup called "Ofe achara" very well, I have tried my best in cooking our Native soup but have not gotten that original taste that comes out when my mother cooks.
My mother thought me how to cook one type of food but with a different style that will give the food a different taste.

Management:

Sometimes there might be a little foodstuffs and I will think we can't make anything from it but my mother will prepare a sweet and healthy meal with any amount of foodstuffs sometimes I will ask her if she's a magician.

Old time cook / creativeness.

My mother is in her late 60's and she can prepare all old time recipe like some foods that are not even in today's menu and those old time recipe are so healthy and good for the body.
I could remember one day we were thinking of something different we will have as dinner my mother came out with the idea of preparing jollof beans and corn it was one of her best recipe I have enjoyed.

Our favorite food (Ukazi soup)

Ukazi and achara soup is the best native soup in Ngwa culture, this soup is the recipe served to anyone who visits Ngwa land and it is my favorite recipe.

Follow me as my mother cooks Ukazi and achara soup.

Ingredients	Quantity
	A bowl of achara
	Crayfish any quantity.
	Dry fish of your choice and this will make the soup so sweet.
	Cow skin (kpomo) any amount of your choice.
	Beef 2kg
	Palm fruits, palm fruit is used in replacement of palm oil and it gives the soup more native taste.
	Sliced Ukazi leaf which is where the name of the soup is constructed from.
	Pepper for taste.

Then Maggi and salt for seasoning.

Cooking	process
	After washing the palm fruit and sieving out the water,
	My mother washed and steamed the beef.
	My mother washed the dry fish with hot water to take off all sand and dirt.
	Mummy washed the cow skin with salt to clean all the dirt.
	Our pot of soup is boiling.

She adds some quantity of thickener called achi,
She adds the achara and blended pepper and watch the soup cook after some minutes she adds blended crayfish and allow the soup cook for 10mins then adds the Ukazi leaf at last.

Wow 😳 just watch 👇👇