Photo credit: Bates College
Some people fervently believe that I can’t cook. Some are even of the belief that I can’t boil common water. They say if I attempt to, the kettle will burn to cinders. What nonsense talk is that?
There is even an outspoken lawyer who happens to be the beautiful wife of a fellow Grammarian, she’s fond of disturbing us with well prepared dishes. And she will end up jogging off the excess fat she may have accrued during her fajiing!
So, I woke up this morning with the avowed intent to cook me some delicious soup.
Good enough, I had bought two packs of chicken breast and one of ground pork. I hoped to get the other materials at home.
However, when I checked the fridge, tomatoes were not there. OK, fresh tomatoes were there.
Thanks to a guy who came to stay with me for a few days. I would have been disgraced. This guy has a knack for African foods, as in ‘swallow’. He even knows where African supermarkets are located.
Since the meat items have been in the freezer for some days, I had to let them thaw. A process which took me little time to do.
I then put both the chicken and ground pork in a pan and added water to the combination. I subsequently put it on the fire to boil. In a little time, I cut an onion into two and proceeded to slice the onion. After slicing, I added it to the boiling cauldron. I then sprinkled some salt.
The guy I mentioned earlier had bought some curry and thyme powders. I found them useful. Although when I used them, they weren’t giving that mummy like scent.
I then discovered a maggi cube, I equally added it. I then added some vegetable oil.
Meanwhile, I had been cooking some rice on another burner. What I normally do is that I cook rice which would be enough for three heavy eaters. Since I don’t eat much anyway, I would then put the remaining in the fridge so that it would serve for at least, three days.
Back to the soup. I discovered a problem, it was watery. I then discovered I should have reduced the water after boiling the meat. The fresh tomatoes didn’t help matters either.
So, what to do now, especially as the rice was ready and I was already feeling hungry. If not for anything, at least, to taste my own culinary ability.
A further search in the food cabinet showed me some egusi, and in the freezer I found some vegetables. Of course I allowed the frozen veggies to thaw before adding it to the egusi and subsequently adding them to the solution.
I added some measures of thyme and curry powders. The whole thing became thickened.
Even where I was, I could perceive the aroma of the stew. I knew I got it right.
Maybe it would be pertinent to state here that none of the African food ingredients came from Nigeria. Most of them came from Ghana and even Togo. I won’t say anything about Nigerians’ entrepreneurial ability!
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