Warming Up With Gbena Yei And Tapioca

TO experience the cold season is an inevitable part of mankind. Just as the clock ticks, taking us to new horizons and experiences, weather changes are one of those things we get to experience with the changing times.
Depending on the location, different customs and traditions use various means to combat cold when the occasion arises; and in their own unique ways send cold flying.
Presently, we are at that time of the year when getting up from the bed in the morning is pretty difficult. Sometimes one would wish to take a day off for sleep  after one might have experienced a down pour over the night
But in a typical western home during the winter, when the weather is all cold and frosty, a guest is usually entertained with a hot cup of coffee or tea to do the magic after having been out for quite some time.
In a traditional African setting, keeping warm goes beyond just wrapping ones self up or sitting by the fire. Special delicacies which are usually spicy help to do justice when feeling cold. Such spicy soups come in different flavour and texture and they are quite effective.
Getting such spicy delicacies in Delta State is pretty much easy because, every ethnic tribe has its own recipe to achieve just that and can be found in restaurants across the state especially at this season. Depending on the area visited, different kinds of pepper soups like Ofe Nsala and Ofe Osen by the Delta North; Igbagba-Ofofo and Gbana yei/Egena Flou for Delta South and served with the traditional beverage of palm wine and any choice of drink, are sure to give you the warmth you need.
For the fact that some of these dishes have been treated on this column we would take a look at Gbena Yei.
Gbena yei/Egena Flou (Fresh fish pepper soup) is one amongst the variety of food that is locally prepared and consumed among the Ijaw people. It can also be described as a general meal that is prepared regularly among these people. It is usually served with Foniya or Kpokpo Garri (Tapioca) as it may be called.
The dish which is easy to prepare and is not capital intensive serves as an antidote to cold.  It is believed also to be medicinal. The condiments used for the meal are easy to come by across the state.
Because it is mainly an Ijaw recipe, it can be commonly found around the Warri axis of the state and a Delta south restaurant in Asaba.
Fresh fish- Catfish (Aloumo), Fresh pepper (Egena), Onion, Crayfish (Opru), Spices: Azeze, Arigogo, Apoupou; Native salt, Water and Scent Leaf are what is needed to get this meal on your table.
Clean out the fish; place it in a pot of water and add the grinded fresh pepper, crayfish, onion and spices all at once. Allow to boil for 25-30 minutes. Taste for salt and then add the already diced scent leaf then it is ready to serve.
Tapioca or Kpokpo Garri, which is white in colour and made from cassava; is hard and dry in texture and can be eaten with Gbanayei, by soaking it with the pepper soup .