Taste As Good As Your Meal.

Hello Beautiful POOKIES 😍, Trust y'all are doing great today? While I was a kid and even up till now, there's still this controversy on which tribe/culture in Nigeria specifically own Melon soup as a native dish. Some has it that, Igbo does, some say Yoruba while others say Ibibio culture. Well we might probably get to find out at the end of these blog. Once again it's your girl @mercigold here on @steemit.

Earlier yesterday, I woke up craving everything but something. This sounds confusing right?. It's exactly how I felt when the what to eat, how to eat and when to eat feeling began. I knew this was coming from a place of not wanting to step out of the house because I had a whole lot to fix-up at home, so stepping out would be a form of distraction. So I decided to make do with what I have available at home.

I knew for a fact that this meal was going to be as quick as possible because there's no much cooking procedures. Here I have my dried skinned meat, stockfish,dry fish,crayfish,pepper,onion, melon,periwinkle, vegetable and some seasonings. First I had to steam my available proteins( the fish, dry skinned meat and periwinkle). I had to go back to reply to some messages on my mail while I allowed this to cook for a while.

After this was properly cooked, I placed another cooking pot on fire. This time, I had to stir-fry the onions in a hot red oil and a bit of salt alongside some pepper. Everywhere got smoky as expected and trust me to have sneezed more than five times in a roll. I watched the onions and pepper fry for a while. The onion had started turning purple shades, so I knew it was time to top-up something else.

Before now, I had properly mixed my melon with a little quantity of water, seasoning and a bit of onions to give it a taste on it own before the frying process. I turned in my melon into the hot oil mix and stirred properly. This needed a close watch because it's tends to burn easily due to the oil effect. I stirred and stirred to avoid having any burn.

Next, I turned in my already steamed protein, added more seasoning and made sure it had a balance taste. This steamed protein contained water but to achieve a thicker soup result it's advisable to add little or no water depending on the quantity of water present in your steamed protein. I stirred properly until the seasonings were evenly distributed.

Immediately, I added my vegetable. I'm using Bitter-Leaf. I'm still wondering why our ancestors chose Bitter Leaf as a cooking recipe. My major concern about this particular leaf is that, it can't be used or enjoyed if the bitterness is not properly washed off from the leave. Now I'm left with the question, What's the need of using this leaf if one can't enjoy the bitterness?

To avoid overcooking, after I added my vegetable and stirred. In less than 2min turned off the cooking gas and allow the heat from it to do the rest.

Here's the final result guys. Served this melon soup with what is popularly known as "Garri" extracted from cassava. Some persons eat this with other kinds of balls like starch and the likes of it. "Whose Native/Tribe Dish Is This in Nigeria?" My Answer: Who ever cooks this to the best of it taste. His/Her tribe takes the accolades. For now, My Tribe leads and Own this Dish. Just this being sarcastic here guys!! I need your answers too. Thank you so much guys for engaging. See you in my next post.