"A Simple and Delicious White Soup Recipe"

I welcome you all to another edition of Creative Sunday in the Hive Learners Community.

It's a privilege for me to be with you all today.

I am very happy to be here. At some point, I felt I wouldn't be able to participate even though I had my pictures and videos ready.

I'm glad I'm publishing it already.

You all know that there are different types of cooks, those who are primarily involved in commercial cooking, and those who are primarily concerned with making food to satisfy their hunger.

My blog and vlogs about cooking aren't for the public but for personal consumption.

Cooking is one of my ways of earning a living. It is not to make money from it but rather to keep myself nourished and strong so I can be able to handle my daily activities.

In today's post, I will show you how I prepare White soup and pounded yam. My tastebuds and stomach desired that particular dish, so I did my best to prepare it well.

As you know, white soup is known as Ofe Nsala in Igbo, and Afia Afere in Akwa-Ibom. It is unlikely that the Yourubas would prepare such a dish.

White soup and pounded yam are traditional dishes from Igbo and Akwa-Ibom cultures. They are well-known for being savory and flavorful and are the perfect comfort food for any occasion.

Preparing them is also a great way to keep up with one's cultural heritage, as well as to ensure that one is getting all the essential vitamins and minerals needed for a healthy lifestyle.

This soup is usually prepared with catfish, but it can also be prepared with chicken and that's what I will use.

The ingredients I used for the soup are:

• Chicken

• Stockfish

• Dried fish

• Onions

• Uziza leaf

• Ground Crayfish

• Ground pepper.

• Ground Utazi seeds

• White soup Spice

• Ofor (a thickener)

• Salt

• Seasoned cubes

Chicken, Stockfish, Dryfish, Uziza leaf

Salt, seasoning cubes, onions, White soup spices

There are different options for thickeners. The thickeners I know are Ofor, Cocoyam, or pound yam.

The steps to making white soup are as follows:

• I washed the chicken, the stock fish, and the dry fish.

• In a clean pot, I poured the chicken, stock fish, and dry fish

• The next thing I did was add some seasoning cubes, salt, pepper, and onions. This is to ensure it has taste.

• As soon as I mixed them up, I placed the pot on the fire.

• I allowed the chicken, stockfish, and dry fish to cook for 5 minutes on medium heat with the chicken water.

• The next thing I did was add more water to the pot and let it cook until everything was cooked.

• After about 20-30 minutes, I added the white soup spice, ground crayfish, pepper, and Utazi seed.

• At the same time, I added some to pof the Ofar in the pot. It was the option I chose.

• I let this heat for another 20 minutes.

• After that time had elapsed, I added the sliced Uziza leaf and left it to cook for 30 seconds.

Pictures were taken during the preparation of the soup

This soup didn't take so long to prepare as you can see. I also didn't add more water because I felt the thickness was okay.

This soup can be enjoyed with any swallow of your chchoicesike fufu or pounded yam. Honestly, those are the only swallows I can recommend because I have tried them. However, if I am to rate the best among them, it would be the pounded yam and that was what I used in enjoying this soup.

Initially, I planned to use yam as my thickener but it wasn't available in time. I couldn't even take videos or pictures of the yam until the next day. This is because I had a flat battery and it was late at night.

The steps I followed to make the pounded yam:

• Firstly, I cut out the portion I needed for the pounded yam

• Then I peeled off the yam skin.

• The next thing I did was cut the yams into cubes.

• I washed the yam with clean water and transferred them to a clean pot.

• In the pot where I transferred the yam, I poured water to the level of the yam.

• I let the yam cook until it was very soft.

• When it was well cooked and soft, I put some in the mortar and pounded it with the pistol.

• Pounding the yam to get a good result requires strength. This is because we don't want the pounded yam to have lumps in it. Some people don't like it.

• After it is well pounded, you can now dish out the food on a plate and enjoy it.

The boiled Yam is ready to be pounded

In the video attached to this post, I did a vlog of myself before going to the market, when I was at the market, and after I returned from the market. I also did a video of the cooking process. I hope you enjoy watching the video.

Thanks for reading and watching. See you next week.