Hello Hive Family...
Good day everyone. I hope you are all doing well. Today I want to share a little moment from my kitchen. It wasn’t any big occasion or visit, just me at home trying to make something good for myself. At the end of the day, the food came out so well that I couldn’t help but smile and feel grateful.
That morning I woke up without any special plan for food. I kept thinking of what to prepare — okra came to mind, egusi too, and even ogbono. But my spirit was not agreeing with any of them. I just wanted something thick, something filling, and something I don’t cook every day.
Then I remembered I still had some Achi seeds in the kitchen. Immediately, I knew that was what I was going to use. I don’t prepare that type of food often, so whenever I do, it feels special. I looked around and saw I still had meat in the freezer, some smokedfish,kpomo and dry fish too. That was enough for me.
I washed the meat well and put it on the fire with onions, salt, and seasoning cubes. The smell started changing almost immediately. That boiling aroma of meat is always enough to raise your appetite even before the main food is ready.
While the meat was cooking, I tackled the stockfish. Honestly, that one always stresses me because of how hard it can be, but I just soaked and cleaned it patiently. The dry fish was easier to handle.
The most interesting part was when I roasted the achi seeds a little and pounded them into powder. The earthy smell that came out was something else, and it made me excited about how the food.
When the meat was soft enough, I added palm oil, crayfish, and pepper. The whole kitchen became lively with the color and aroma. Then I mixed the powdered seeds with a little water and poured it gently inside the pot while stirring.
It didn’t even take long before the whole stock thickened up smoothly. I just stood there watching and smiling, because it always feels magical when it transforms like that. I added the smokedfish, dry fish, and a handful of vegetable leaf to balance everything.
After covering the pot for a short while, I opened it again, and the aroma that welcomed me nearly carried me away. I knew the food had already crossed from ordinary to special.
Now let me be honest, I was not in the mood for pounding yam that day. I decided to go for fufu instead because it was easier and faster. Luckily, I had some already prepared earlier. I warmed it, and by the time the soup was ready, the fufu was also hot and waiting.
When I served myself, the sight alone gave me joy. The smooth fufu sitting beside that thick, rich soup was enough to make me forget every small stress of the day.
The first swallow was heavenly. The way the fufu went down smoothly with the soup coating it perfectly was something else. That balanced taste not too spicy, not too oily, just right made me pause and nod to myself.
You know that type of food that fills your stomach but also warms your heart? That was exactly how I felt. Unlike some light meals that leave you hungry after a short time, this one carried me well and left me satisfied.
As I was eating, I started thinking about how much beauty is hidden in our local foods. These same seeds have been used for generations before me, and they are still working wonders today. The process is not even stressful, yet the taste and satisfaction can compete with anything fancy.
It also made me realize again how food connects us to culture. Even though I was just sitting quietly in my kitchen eating alone, it felt like I was closer to my roots. I could picture the times I watched elders cooking this same type of food back then, and it gave me a warm feeling.
That was how my day went — nothing too big, just a simple meal that turned out better than I expected. I really enjoyed it with fufu, and it reminded me once again that happiness sometimes hides in ordinary moments like this.
Thank you so much for reading my little food story. I would love to hear if you have ever prepared this kind of meal yourself, or if you also enjoy it with fufu the way I did.
Sending love and warm greetings to you all.
