EGUSI SOUP IN OLIVE OIL
INGREDIENTS
Meat – according to your budget or if you prefer Chicken or Turkey
1 cup of shelled Egusi seeds
1 medium-sized dried fish.
1 medium-sized smoked fish (catfish or any suitable variety)
1 medium cod
1 large onion
6 red peppers (chili) – blended.
3 large red bell peppers – blended
1 cup of Prawns – blended
2 tablespoons of Goya brand olive oil.
2 maggie
Salt
1 bunch of Ugu
Bitter leaf (washed and the bitterness completely squeezed out).
PREPARATION
All disinfection, cleaning, and preparation of kitchen ingredients prior to cooking is duly observed. Toast the Egusi seeds on a tray in the oven for about 20 minutes (this helps to reduce the greasy effect) and leave to cool and mix with the Rhodo, the tatashe and a little onion.
Heat the olive oil in a clean pot and add a mago cube and a pinch of salt, stir to blend and add the blended pepper mixture. Fry for a while and reserve.
In another clean pot put the washed meat, the fish broth, the magos and the salt and a little onion, boil until the meat is a little tender.
Heat the fried pepper again, add Egusi and continue frying for about 3 min to mix and blend.
Add the cleaned smoked fish and crawfish and cook for about 3 minutes, then add the beef broth and stir well to blend (some people would remove the meat from the beef broth and add it to the soup when almost done, but I prefer to cook everything together, so I cook only for a few minutes or when it’s a little tender and I use the meat and broth for the rest of my preparation together). Add the washed bitter leaf and cook for a few minutes.
Add the crushed ugu leaves and simmer for about 1 minute and remove from heat. It can be served with low-calorie root vegetables like amala and pounded yam.
Nigerian tuber food dishes are prepared by boiling the variety of tuber food – yam, cassava, cocoyam, plantain or rice in water for a specified period of time and then pounded in a wooden pestle and pounded with a pestle. wood. Let me show you how to make this root vegetable dish of ours that stands out everywhere. It can be eaten with a variety of soups and stews.
Now let’s make our root vegetable dish to go with the soup, I will make each of the ones mentioned above because they are quick and easy to prepare.
ABE (GARRI)
INGREDIENTS
Water
Cassava flour (sold as garri in the market)
PREPARATION
Depending on the number of people you are preparing the dish for, pour in a measure of water which should be enough for the number of people (you have to be sure or else when doing the Eba don’t use all the water if you feel it is too much). ) in a teapot and heat to the boiling point.
Take a large bowl or container that will hold the amount of Eba you are making and pour the measured water into the bowl.
Sprinkle the cassava flour gently into the bowl until the mixture is thick, take a spatula or large wooden spoon (if you don’t have a spatula) and swirl the mixture until well blended and fluffy (you would need to flip it). several times to get the right consistency) and “Voila” the dish is ready to accompany the Egusi soup.
FUFU (IGBO-AKPU)
INGREDIENTS
Water
Cassava mix (sold in the market as akpu) usually white and moist
Mortar
Plague
PREPARATION 1
Fill a saucepan halfway with water and heat to the boiling point.
Pour the cassava mixture into the mortar and mix with water until a smooth paste forms; break into miniature ball using your hands to form the balls.
Drop each ball gently into the boiling water and cook for 5 minutes.
Remove each ball from the pot carefully in the mortar and pound with the mallet until a thick paste forms, reshape the balls and bring the pot to a boil again.
Drop each ball gently into the boiling water and cook for 5 minutes.
Remove from the pot and reserve the pot, mash again until you have a thick paste that looks well cooked and ready to eat.
PREPARATION 2
Fill a saucepan with water and add the cassava mixture until you have a smooth paste, make sure not to use a lot of water, instead start small until you have a smooth paste.
Heat the mixture over medium heat, continuing to stir periodically as the mixture thickens.
It will take 25-30 minutes for the mixture to fully cook and during this period you need to keep stirring or the mixture forms thick curds which are unsightly and make the final meal unpalatable. You may need to lower the pot at this stage and hold it firmly between the soles of your feet to get a firm grip and stir vigorously, or you can enlist the help of another person to support the pot while you stir.
The mixture will become very thick and hard as you continue to stir until you have a thick consistent batter before you, then it is done.
You can find ready-made ones on the market available to eat instantly, but personally, if I don’t know the vendor and can’t guarantee general hygiene in the course of preparation, then I don’t buy. This is because most of the ones sold in the market have unpleasant smell and taste and you may be rejected, but if you can handle it, that’s fine, but some are also very good and clean, and moreover, they will help you. they save a lot. of time.
GROUND YAM
INGREDIENTS
yam tuber
Mortar
Plague
PREPARATION
Take the yam tuber and cut it into small pieces so that it softens over time.
Cook until soft and remove from heat.
Gently one by one remove from the pot and put in the mortar with the exception of the yam head because it would form irritating balls in the overall soft mass to be produced.
Strike gently and as if to form the dough or a lumpy mass which thickens as you continue to beat keeping the consistency add a little hot water to form a uniform mass after a while when you notice the lump is thick and hard and we want the dish to brown. be – smooth and consistent. Once the lump is soft and thin, it is ready to serve/eat.
semolina/semovite
INGREDIENTS
semolina/semovite
Water
Spatula
PREPARATION
Pour water into a pot and place over the heat and sift the semolina/Semovita to remove any coarse particles.
Bring to a boil and gently pour the Grits/Semovita into the pot using a small cup while stirring the mixture as it thickens until no more Grits/Semovita remains over low heat.
Continue stirring until the mixture is fully cooked and during this period, you must keep stirring or the mixture forms a thick curd which is unsightly and makes the final meal unpalatable. You may need to lower the pot at this stage and hold it firmly between the soles of your feet to get a firm grip and stir vigorously, or you can enlist the help of another person to support the pot while you stir.
The mixture will become very thick and hard as you continue to stir until you have a thick consistent batter before you, then it is done.
I’ll stop here from now until we meet again. I hope you learned something from me today nigerian recipes.