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

Hello Teachers,

Thank you again for the opportunity to gain knowledge through this class. I am still pleased to be part of this class as it helps me improve in my cooking. The first half was quiet interesting...

Here's my homework below.

Of the two types of hot starters mentioned, which is your favorite? Tell us. Have you prepared a hot liquid or solid starter for any menu?

I am a fan of hot liquid starter especially when it's soups and tasty stews. Soups in my country contains a lot of vitamins that nourishes the body and puts one in good health. Although we have various soups and stew, but each one has their patterns of preparation.

I grew up eating soup with my family and it suddenly became my favorite that I can't stay a whole week without tasting soups. It's nutritional value has made me enjoy it all the time. I have also prepared hot liquid starter and hot solid starter at home, for parties and also weddings.

We would like you to prepare 1 type of starter (quantity for 1 person) of those explained in this course (hot liquid or hot solid). It is important to explain the preparation process and present it in an appropriate way for an starter.

I choose to prepare hot liquid starter for the class, preferably, soup

I have prepared a local soup called Melon (Egusi) soup. Egusi Soup is a finger-licking delicious Nigerian soup made with varieties of grated pumpkin seeds. It is spicy with exotic African flavors! .

Let's get the cooking going...

Mise en place

Ingredients

Vegetables
Palm oil
Crayfish
Spice
Pepper
Fish
Onions
Melon (Egusi)

Steps

• Add a good amount of water into a pot, set it on the fire to boil. Add crayfish, spices and cover to boil.

	Ingredients boiling on the fire

• Wash the fish carefully with lukewarm water and salt add to the boiling pot on fire and cover to keep cooking.

• peel and wash the onions and slice, pour in the red oil, and cover the pot to cook.

In a bowl, pour in the thickener (melon) and stir with a little amount of water. The helps make it creamy. Stir properly to mix up well. Add it little by little into the pot and cover to cook.

• Wash the vegetable with clean water and salt. The salt helps to wash away germs easily. Place it on a cutting board and slice.

• It's time to stir the pot of soup and add the veggies, do not stir immediately. Allow it to steam for a while and then taste for salt.

• Our soup is ready!

	Hot liquid starter

What cooking method did you use to prepare your starter?

I used moist heat method to prepare this hot liquid starter. Moist heat requires water and here we have liquid visible for the soup, so moist heat is preferred and beat to cook it.

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

3- course Menu

Starter- Egusi soup

Main dish- Boiled plantain, or boiled yam, or boiled rice, or any starchy dish can go as main dish.

Dessert- A glass of home made pineapple juice.

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I invite @goodybest @mariami @pandora2010