It brings me great joy and delight that I'm privileged to present to @steemitfood my simple made meal. Steemit world has given me opportunity to show the world how I prepared my local traditional meal.😃😃😃

Introduction

You might wonder what I'm about to prepare now in steemit food. It's a Nigerian popularly food eaten among Nigerians especially the south eastern part of Nigeria.
Cassava flakes is an English name for one of the major cassava based swallow here in Nigeria. We wonder what the English name of eba is😂😂 The roasted cassava floor. My fellow Nigerian may wonder what I'm talking about.
Well, the English name of the garri we usually eat is known as cassava flakes.
It may be shocking to hear that among some Nigerian. But the white may understand better because garri is no English word.
While groundnut seed which is botanically known as Arachis villosullicarpa is one of the popular thickener used in soup cooking here in Nigeria.

Ingredients

The following ingredients are used in the preparation of this Lovely soup. See them below 👇

• Cassava flakes
• Groundnut seed
• Palm oil
• other thickener.
• Crayfish
• Dried and stock fish.
• Periwinkles
• Salt
• Maggi
• Okazi leaves. (Gnetum africanum)
• Meat
• Pepper

Procedure

Step one
The first thing I do is preparing my pounded cassava flakes.
I put water inside a pot and allowed it to boil. Then I out my Gari to pound very well with pounding wood.

Eba is ready

Step two
I used hot water to wash my stock and dried fish very well to put inside my cooking pot then add the money to spice up.

steaming the fish and meat

It steams for sometime giving me a natural taste. Then I add my Palm oil to heat up, a moderate quantity.
After the oil stirs very well inside the pot, it gives a reddish colour then add some water according to the size of the soup.

Step three
After a while, the soup gets ready for thickener. I put sweeteners first before thickener.
The soup sweeteners are salt, maggi & crayfish. These must steam together to give me soup a good taste. I put my pepper as well with the periwinkle.
Now it's time for thickener. I put my thickener to thickens the soup. The main thickener is achi seed, then native akparata and ero usu.
These are our native soup ingredients. Achi and akparata is found in legumes family (fabacean).

Step four
I'm putting my last ingredients and that's okazi leaves. Okazi leaves is best out after ponding it a bit.
Because it's a vegetable, it doesn't stay long in heat. I put, allowing the soup to heat up for sometime before I put it down the fire.

my soup is ready

Conclusion

My soup is ready. Now I'm dishing out, I wish you'll come to have your own share because I'm already dishing out.

After math

My fellow great Steemians, white and blacks please come and join me eat this nutritious yummy soup.

Great! Great!! Great Steemit!!! Love you'll 🥰🥰