饾惣饾憽'饾憼 饾憦饾憭饾憭饾憶 饾憴饾憸饾憶饾憯 饾憼饾憱饾憶饾憪饾憭 饾惣 饾憴饾憥饾憼饾憽 饾憪饾憸饾憸饾憳饾憭饾憫. 饾惣 饾憽饾拤饾憱饾憶饾憳 饾惣 饾拤饾憥饾懀饾憭 饾憫饾憸饾憶饾憭 饾憽饾拤饾憥饾憽 饾憴饾憱饾憳饾憭 饾憮饾憭饾懁 饾憽饾憱饾憵饾憭饾憼 饾憼饾憱饾憶饾憪饾憭 饾憽饾拤饾憱饾憼 饾懄饾憭饾憥饾憻, 饾惣'饾懀饾憭 饾憦饾憭饾憭饾憶 饾憦饾憿饾懄饾憱饾憶饾憯 饾憸饾憿饾憽饾憼饾憱饾憫饾憭. 饾惖饾憿饾懄饾憱饾憶饾憯 饾憮饾憸饾憸饾憫 饾憮饾憻饾憸饾憵 饾憭饾憥饾憽饾憭饾憻饾憱饾憭饾憼 饾憥饾憶饾憫 饾憽饾拤饾憥饾憽 饾憪饾憸饾憼饾憽 饾憥 饾憴饾憸饾憽 饾憭饾憼饾憹饾憭饾憪饾憱饾憥饾憴饾憴饾懄 饾憫饾憸饾憱饾憶饾憯 饾憽饾拤饾憥饾憽 饾憸饾憶 饾憥 饾憫饾憥饾憱饾憴饾懄 饾憦饾憥饾憼饾憱饾憼 饾懁饾拤饾憱饾憪饾拤 饾懁饾憱饾憴饾憴 饾憫饾憭饾憮饾憱饾憶饾憱饾憽饾憭饾憴饾懄 饾憪饾憸饾憵饾憹饾憻饾憱饾憼饾憭 饾憽饾拤饾憻饾憭饾憭 饾憽饾憱饾憵饾憭饾憼 饾憱饾憶 饾憥 饾憫饾憥饾懄. If there's one thing I learned from momma I think 'it's how to cook but since I started living on my own due to work stress I think that has been a harder thing to do but today I decided to try out my skills and see how that goes, lol. Please don't laugh too much, I'll really try best and it's gonna be yummy, hopefully.
I decided to prepare a native soup or "Ofor soup" as it's called in our native language. So I decided to get all the ingredients required and some start the process. The items available are:-
Meat
Stock fish
Canda(kpomo)
Red oil
Seasoning (knorr cubes)
Ofor (for thickening)
Salt
Crayfish
Uziza leaf.
Pepper
Onions
I started with the washing of the meat and soaking the stock fish with warm water .
After soaking the stock fish for few minutes, I washed it and slice the canda with the meat. Add some pepper, onions, salt and seasoning before steaming.
I steamed it for few minutes with a little water so that the spices can soak into the meat to give it a better taste. I allow it to boil for some time then I measured enough water that'll be enough for the soup this is the water that'll be used to cook the soup. I poured the oil so everything will boil accordingly. I covered the pot to allow the soup to heat. After boiling for few minutes, it's time to add the Ofor for thickening
Then allow to boil for like three minutes then add the uziza leaf finally and cook for two minutes or less the your native soup is ready to serve
