SEC-S20W2 | 1st Half: Hot Liquid and Solid Entries

Hi it is my privilege to take part in this week, gastronomy challenge. I enjoyed this season challenge as it helps me to identify food starter, main dish and dessert which make it easy to identify which dish to prepare for my family or any party.

This week, I've been able to identify hot liquid starter and hot solid starter. I now know how to differentiate between the two with their ingredients and methods of preparation.

I do prepare both the hot liquid and solid starter in different times, on several occasions.

Have you prepared a hot liquid or solid starter for any menu?

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Yes I've prepared both hot liquid and solid starter for some menu.

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Preparation

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For this contest I'll like to prepare hot liquid starter.
I like to prepare chicken soup but in my country we call it chicken pepper soup.

It is one of the hot liquid starter that is that goes with any menu. It is often prepared in any gathering or even at home. It is very easy to prepare and it is mostly eaten by everyone so definitely repay it for an occasion everyone will like to take it as a starter.

So to prepare it I'll need chicken as my main ingredient and other spices to make the pepper soup flavour enough and appetising.

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Ingredients

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• Chicken
• Pepper
• Salt
• Seasoning
• Spices
• Onion
• Ginger
• Garlic

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Steps

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The steps are very easy it's just a matter of getting your ingredients ready to marinate your chicken then steam it, add a little water to it and add scent leaf to it, then once your chicken is done, the chicken pepper soup is also ready to be eaten.

Mis en place ingredients

I used some local spices for chicken pepper soup which makes the soup flavour very appetizing. I blended uyayak, iru, atah and clove.

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This plate is a very small soup plate, Therefore the content in it is also small even though it is full to the brim It contains a very small content Just a quantity for one person to consume at a time.

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What cooking method did you use to prepare your starter?

I used moist heat method in preparing my chicken soup. This moist heat technique requires liquid for preparation. Then since I used water in making my chicken soup, thus, it is moist method.

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Which main dish and which dessert would go with the starter you just prepared? Imagine a 3-course menu that goes with your starter.

For main dish, I would prefer any type of rice to with my starter. Preferably, white rice. In an occasion where chicken soup is being served as a starter, other main food like swallow and soup is being served as main food then garden egg/groundnuts is served as desert.

Therefore, it depends on the person's choice So any main food can go with this chicken pepper soup. Yam, potato etc.

For this chicken pepper soup, I imagine a 3 course menu that can go with it, which is rice and moimoi (made with beans) as desert.

So from my imagination, I took some pictures from my phone gallery to represent how the 3-course menu will look like.

starter	main dish	dessert

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Depending on my region and food in my locality, I was able to identify the different types of starter. I so much appreciate this lessons as I have something I learnt for the week. And I would like to put it into practise Thank you so much for this looking forward to next week lessons.

I wish to invite @adylinah @lovinah and @nancy0