I am glad to be here again for this cooking edition. It is a privilege to be participating in this cooking contest as a member of the Nigerian local board. It is good to see that this contest has finally caught the attention of the Forum Administrator and other Executives to put in support in funds and kind for the success of this contest, making sure that the winners of the competition are rewarded handsomely.
Notwithstanding, this contest provides the opportunity to showcase the Nigerian delicacies to the world to know how enticing and delicious they are if attempted. However, participating in it is a thing of privilege and excitement for me because it helps to further bring out the cooking capabilities in me when it comes to events such as this.
Nevertheless, last year I made
VEGETABLE RICE AND CATFISH PEPPERSOUP and this year, I cooked
OHA NATIVE SOUP AND FUFU/GOAT MEAT PEPER SOUPName of Dish: OHA NATIVE SOUP AND FUFU/GOAT MEAT PEPER SOUPIngredients: Soup ingredients: Periwinkle
Dried catfish
Palm oil
Goat meat
Kpomo (cow skin)
Ofor (thickener) (Detarium microcarpum)
Oha leaf (African Rosewood leaves; Pterocarpus mildraedii)
Stockfish
Crayfish
Onions
Fresh pepper
Salt
Maggi
Water
Pepper Soup Ingredients: Fresh pepper
Crayfish
Onions
Maggi
Salt
Goat meat
Scent leaf (Ocimum gratissimum)
Water
Preparatory and Cooking Procedures:At first, before I started cooking, I wrote down my list of items I would need to cook the oha native soup and goatmeat pepper soup. After writing them down, I went to the market to buy the ingredients needed for the cooking. Oha native soup has its importance in the health and body of humans, it improves digestion(fibre), it boosts immunity (vitamin A, C, antioxidants), better blood health (Iron), and strong bones (calcium). It also helps control blood sugar, reduces inflammation, supports heart function (potassium, magnesium), and can aid in weight management due to being low-fat and high-fibre, making it a very healthy traditional meal.
REF 1 REF 2 Goat meat also has its own health benefits, which are as follows: it serves as a lean red meat, low in fat, cholesterol, and calories compared to beef. It provides high protein, iron (great for anemia), zinc, and potassium, B vitamins, supporting heart health, weightmanagement, body building, metabolism, and imunity making it more nutritious compared to other red meats.
REF 1
I chose to cook it because of its natural health benefit and I think people out there in other parts of the world who are viewing this contest thread could see it, read it, and also try it out for themselves if they are interested. I believe viewers now understand that it is not only about the enticing look or the taste of our African dishes, but also the medicinal aspect of the health benefits that is also being considered before cooking them.
Cooking Process:
I started by washing all the ingredients necessary to be washed, sliced the leaves, kpomo, and onion, and also grinded the fresh pepper. I used hot water to soak my dried catfish and stock fish separately to remove germs from them and also to make them soft and quick to cook. I also washed the goat meat with salt to kill any germs on it. I steamed the goat meat with blended onion, pepper, and crayfish, also added Maggi (1cube), Salt (half table spoon small size), and another unblended onion. I put it on fire without adding water for it to steam with the water from it for 5 minutes.
After which, I added 2 and a half medium-sized cups of water and palm oil for it to cook, and allowed it to boil for 2 minutes. I add my sliced Kpomo and stockfish, and allow them to cook for 15 minutes. After allowing to cook for the time interval, I add ofor and dried catfish and allow them to cook for 3 minutes. I add periwinkle and allow it to cook for another 3 minutes. I added the oha leaf and allowed it to cook for another 3 minutes, and after which, I removed my pot of soup from the fire. While adding the ingredients sequentially, I made sure I stirred them as I added the ingredients at intervals.
For the goat meat pepper soup, I used the portion I separated for the pepper soup. I spiced it with Maggi (half cube), onion, pepper, salt (half small-sized table spoon), and smashed crayfish, all blended together, put it on fire, and allowed it to cook for 10 to 15 minutes or till I notice the meat becomes soft. After which, I added a little palm oil to give it a good colouration. After I had done this, I allowed it to cook again for 3 minutes, then I added scent leaf and stirred it, and allowed it to simmer for 1 minute, then I brought it down from the fire. My goat meat pepper soup is ready.
Fufu is a staple starch food made from fermented cassava, which is boiled and pounded. Although it takes a lot of time to prepare, it can be processed in the market, so I bought it to ease the preparatory process. Before consuming it, I had to reboil it again and allowed it to cool a little before the meal or consumption.
See below the pictorial excerpts from the cooking exercise for your viewing.
Food ingredients in their unprocessed form
Food ingredients in their processed form
Spiced food ingredients
Goatmeat steaming on fire
Oha soup and goatmeat pepper soup are ready
Oha soup/fufu and goatmeat pepper soup dished
Like I always say, "appreciate those who take their time to prepare and serve you a good meal. It is not as easy as you think to prepare a meal, considering the time and effort put into the exercise."
Thank you for this wonderful exercise. Looking forward to taking part in the next cooking contest this Christmas.
