Waiting four hours to enjoy a good Creole soup is priceless. During that time, we shared various topics with the guests, drank Creole corn chicha, drank Super Coca-Cola, ate almonds, and when it was time to taste the soup, we realized that the container was a little small, but our stomachs were already a little full of liquid.

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The soup was created with local ingredients, very Creole-style, with unmistakable flavors: cilantro, plantain, sweet and tender corn, fresh meat, the ocumo (ocumo tree), and other spices with delicate aromas. The moment of eating the soup involved mastering the wooden utensil that served as a spoon, fork, and knife.

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We held the entire event on a terrace, where there was quite a breeze. The surrounding area was protected with plastic netting to mitigate the sun's heat and strong drafts. There was also a large nursery of various ornamental and medicinal plants. This whole description gives the terrace a very special atmosphere.

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In describing the tasting of this typical Creole dish, I can't help but mention casabe, a biscuit made with the unforgettable yuca. The pleasant music and the enthusiasm of all the participants also played a part.

All photographs, images and designs that appear on my blog belong to me, they were taken with my cell phone camera, screenshots and design software, I am contributing 60% of the profits to social works (10% @wox-helpfund and 50% @elkezaksek).

Let's all go for Uganda!: https://steemit.com/world-of-xpilar/@elkezaksek/news-about-our-fundraiser-for-uganda-neuigkeiten-unserer-spendenaktion-fuer-uganda-255