Hello everyone. Welcome back to another week of the contest. Today, I'll be teaching us how to prepare pounded yam, and white soup. So sit pretty and let's learn together.
Would you join me now in the kitchen?
We will be needing some pieces of yam to begin. First is to slice this yam in sizes we're sure would cook very fast, and then boil it. It has to be very soft to make a smooth swallow. After putting it on fire, we have to get our mortar and pestle ready to pound. After the yam is done cooking, (it has to be very soft, remember?), we begin to pound.
Take the yam one after the other,that is, one piece of yam at a time. This is to help mash the yam to complete smoothness. It is simple to cook, the only struggle here is with the pounding of yam which needs all your energy to make it smooth for eating. We have to keep adding water and garri to the yam to make it strong.
After pounding the yam, the next step is to cook the soup.
First, you have to know what you want to use to fix this soup. Here, I have chicken and that's what I'll be using. You can choose to use anything, be it goat meat, cow meat, or any kind of beef at all.
And right now, I have my chicken steamed already, nicely seasoned and waiting to be used.
So what I do next is to pour in a little quantity of water into my pot and cook my stock fish. When this is soft, I can add my perewinkle and cow skin. This can be cooked within 5minutes, and we can start the main thing.
Again, I will put another little quantity of water, this time, to cook the soup. It will begin to heat up and boil out, at this point, I can add my ingredients such as: crayfish, pepper, salt and maggi. I will as well add my fish and leave it to continue cooking. The pot must bot be covered again. It should be left open to avoid the soup from being watery.
From the yam we had pounded earlier, we'd take some from there to add to the soup. We'll do this by cutting it in small sizes and putting it in the soup, just to make the soup thick, or thicker depending on how you want it.
Since I am using chicken here, it'd be the last thing to come in. Why? I don't want my soup to be watery.
Me pounding the yam
If I was using goat meat or any other beef, I would've used it long before now. That's why most people avoid using chicken for their white soup because they don't know the right time to bring it into their soup. At this juncture ladies and gentlemen, our pounded yam and white soup is ready to be served.
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face of my pounded yam and white soup
When can you have this?
You can have this mostly in the afternoon, for lunch.
Health benefits
This food is heavy and apart from being sumptuous can satisfy very well. Chicken of course is good for the body.
It is rich in protein, and has vitamin B12.
Yam is a great source of fibre. So this is a good meal to have.
I'm inviting @coolj2, @monz122 and @anthony002 to participate in this contest.
