I Practiced A New Method Of Cooking As Displayed By @chichieze In This Community

What would we have done on this earth without food? And mostly, we Africans, how many of us can survive without eating swallow (garri, akpu or pounded yam)? Thank God for he sees beyond limit. And he is always ready to satisfy his creatures with their needs even beforehand.

The truth is that am the type that can stay for months without eating garri or any type of swallow. But, I can't withstand the seduction of Afang soup and Edikong-ikong soup. I really love them. Both seduces me into eating of swallow. But I hate eating one prepared by a stranger. Why? The truth is that I hate dirt. So, when I looked at your environment, your dressing and grooming and found out that you're a dirty type, God forbid, I can't eat anything presented to me by you. Especially, any food prepared by such individual. In fact, I can't even take water from your hand. Do you know that I faced such temptation today? Thank God, I didn't succumb. Let me brief you about it.

THE TEMPTATION

Today was my first time of visiting a good friend of mine. On reaching their house, the family welcomed me but their environment is somehow irritating. The girl said to me, I know that you don't like eating swallow, but can I bring it along with Afang soup? What a supernatural temptation!. The truth is that I was feeling hungry. But, can't eat in such an environment. So, I chanced the girl. When, I came back home, I decided to prepare something similar. Permit me to show you all how.I prepared it.

PREPARATION PROCEDURES

I went straight to my vegetable farm, cut some amount of water leaf(as desired). Washed it and cut or sliced.

Then, I bought Afang leaf(Ukazi) from my neighborhood. I also sliced, washed and pounded it with mortar and pestle (under normal circumstance, I should ground it with grinder. But, right now, no time for that. Therefore, I chose a substitute) after pounding, I set aside.

Next, I cut my periwinkle, put inside pot, along with fish and meat.

meat, fish and periwinkle

Then, I pounded ginger, garlic, onion, crayfish, and pepper together and set aside.

COOKING PROCEDURE

First and foremost, I placed the pot of meat, fish and periwinkle on fire with little water(a cup).

Then, I scooped all the grounded ingredients I pounded earlier inside it and also added 2 cubes of maggi(seasoning cube) and salt(to taste) Then, I allowed it to boil for like 15minutes.

while scooping all the ingredients inside the pot

After 15minutes, initially, its time to add red oil. But base on @chichieze post on how she cooked this same soup
I decided to follow her pattern because, I want to taste and see the difference. So, I added the sliced waterleaf and allowed to steam for few minutes. Then, i added the already sliced Ukazi (Afang)leaf and stirred.

After few minutes (2 minutes), I added the red oil, stirred and brought the soup down. Wow, the soup is ready!

At this juncture, I enjoyed it with iba(garri). What a sweet taste with pleasant aroma! To prove the taste, please, could you believe that I finished almost all the garri? It's unbelievable!

WHY I PRACTICED @chichieze COOKING METHOD

I @marajah strongly believe that Learning is a special gift from God which should be valued as something precious and honourable. Also, its good and advisable to practice a new method for its not good to rely solely on a particular method. Thanks to @chichieze for displaying this method here on steemalive community. But my greater happiness and thanks goes to the founder of steemit and the founder of steemalive community (@focusnow). Am leaping for joy seeing that steemit has taught me a different cooking style.

This is my introduction post