Good day my steemians friends from @steemit food, I want to present my well prepared food of which I told you is a traditional melon soup.

How I prepared my melon soup with pumpkin leaves.

Let me explain to you how I finally prepared my delicious soup.

Ingredients

grinded melon

usu and akparata

pepper

one cube of maggi

salt

crayfish

meat

oil

stock fish & dry fish

pumpkin leaves

#Procedure
I used hot water and salt to wash my stock fish and dry fish thoroughly.

After washing, I added my already steamed meat and set it on a fire to spice up with salt, maggi and onions.

I closed the pot and allow it to steam for 5- 7 minuites.
After steaming and test taste of the fish had shown, I had to put my oil and allow it to steam together with the meat for extra 5 minutes.

I added oil

stirring my oil

I had to add my desirable amount of water to the soup. I added about and extra 0.7 litre of water for the soup not to thicken much.
After adding the water I close the pot for it to give me a uniform look.

Waiting for the soup to boil together with meat and oil, I was busy pounding my crayfish.

Pounding crayfish

After pounding till it gets pasty because I wash the crayfish with water and salt due to some dirts in it.
I started to wash my pumpkin and slicing it to wait for the soup.

sliced pumpkin

I like managing time when cooking, The crayfish and pumpkin is ready.
So I added my pounded crawfish and stir.
I decide to put sweeteners before thickeners because I use to hear some Granny's saying that thickeners seize the taste of sweeteners.
But I don't do that always anyway, I have not proved that to be true because sometimes I like the taste of my crayfish in the soup if it's added few minuites before vegetables.
But in this particular soup, I chose Granny's style and I feel is tasty as well.

adding the pounded crayfish

After s while, I see that the taste and look if the soup is uniformed, I decide to put the thickener and that was akparata.
I put that first before melon because I don't want melon to be the main thickener.
I considered my parent's health. Melon is full of fats.
But akparata is more proteinous and has more nutritional value.
So I prefer eguisi to be my last thickener for me not to put much if it.
In as much as I like tasty food, I mind and take roll of the nutritional value of whatever meal I'm preparing inorder not to prepare a health Hazzard.
After the akparata thicken my soup, I now added the melon.

adding melon to my soup

I don't turn melon inside soup immediately I put. I prefer leaving the melon to steam together inside pot inorder to leave some small yumsy ball inside the soup.
So I leave the melon for about an extra 25 mins, before adding my last ingredients and that was a vegetable.
Before adding the vegetable, I spiced it with small onions on top of it.

After adding up the pumpkin vegetable, it stayed about two to three minutes before I took if off from the fire.
Woow 💃💃 my soup is ready.

soup is ready

I left it to cool off for some minuites to avoid souring.

presenting my soup

So I boiled water to stir my whole wheat flour.
I prepared it and dished out my parents meal.

** my parents share**

my share with the remaining wheat inside the pot

This is the end of my story.

Cc

@ steemcurator01 and @steemcurator02