I stretched feeling the coolness of the day and slowly got out of bed, I kicked off my blanket which had wrapped around me during the night and started my usual morning routine and rituals. had my morning text and prayed, I brushed my teeth, washed my face after that took a moment to reflect on the day ahead.
As I moved around the house I felt the morning routine of the day was settled in, I made a hot cup of tea to start my day on taking my tea I felt relaxed as I sipped it and I became feeling the warm spread through me again.
|
|
Me going to the market to get my soup ingredients |
|
|
|
Oh yeah!!, the day was looking promising and I was already excited about the my plan which was cooking Afang soup a beloved dish from the Ibibio people here in Nigeria my trip and origin.
the afang soup has always held a special place in my heart a reminder of home my home and tradition, As a student the reality of managing a tight budget always means settling for quick and light meals like biscuits and tea and something similar.
Those meals though while sometimes convenient but lack the satisfaction of the hearty dishes I truly love, but there's something about the craving for a taste of home that pushes me beyond the everyday routine.
so I determine to bring a piece tradition to my small humble kitchen, I decided to do it myself, The ingredients was not easy to come by and the preparation was a bit time consuming, but I nevermind😄.
After finishing my tea I set and head to the market to gather everything I needed for the Afang soup which I made a quick list in my head Afang leaves, waterleaf, stockfish, pomo (cow skin), crayfish, palm oil and the rest of the seasonings.
INGREDIENTS
. Waterleaf
. Fish
. Afang leafs (grinded)
. Pomo (cow skin)
. Oil 1 bottle
. Fresh Pepper
. Maggie 6 pieces
. Salt 1 sachet
Once I had everything ready I started by boiling and stockfish, allowing them to settle in a pot while I was busy preparing the vegetables.
The rich aroma of the season started to fill the kitchen, and I couldn't help but smiled knowing that the meal would soon come together. As the stock fish and fish cooked I carefully shredded the Afang leaves and washed the waterleafs making sure they were all in perfect condition and clean enough.
|
|
My granded afang |
|
|
My Water leaf before slicing i first of all wash it before sliced |
|
|
After sliced |
|
|
My fish and pomo(cow skin) in the pot |
|
|
My fish and pomo on seasoning |
|
|
After putting my water leaf |
|
Addition of oil |
|
|
Adding my afang |
|
|
Now my afang soup is ready for consumption |
That moment I added the Afang leaves in the pot I could feel my anticipation growing, there was something magical about seeing the beautiful green leaves blend with the other ingredients which makes the soup come alive, was if dead before?, oh!! I mean looks yummy 😄👅.
The final touch was to add the palm oil already the crayfish grind together with the Afang leaves this combo brought everything together, the smell was so intoxicating and I could already imagine how it would taste even before eating.
By mid afternoon, the Afang soup was ready and indeed looked as good as it smelled, I served it with a side of three wraps of fufu and I couldn't wait to dig in. smile!, I savored each swallows and the combination of flavors filling me with satisfaction and a deep sense of home made.
It was a quiet fulfilling and productive to say, peaceful and delicious as well, I ended the evening feeling content, grateful for the simple pleasures and the joy of cooking my favorite moving in mind that tomorrow will bring new challenges but as of the moment I was at peace with my little victory in the kitchen.
When i was done cooking i went out with my neighbors to watch football match that was premier league match were chelsea played against Manchester city
And Liverpool played against Ipswich,
It was fantastic Liverpool my best club won Ipswich 4-1, and those my two neighbors were all chelsea fans and manchester city defeated chelsea 3-1. that was i how my day
Thanks for visiting my blog
