Welcome to my blog once more and I am sharing this nice recipe with you all in the spirit of Easter.
This is my native delicacy and the major ingredient for this meal is found in our locality (Isege leaves)
This is the main ingredient of this soup, as without it, the soup will not have its uniqueness.
Ingredients
Isege leaves
Meat (Desired quantity)
Snail
Dry (Fresh) fish
Cray fish (A handful)
Onion (1 medium bulb)
Pepper
Salt (To taste)
Seasoning (To taste)
Procedure
- Wash your Isege leaves thoroughly to remove dirt and sand.
*Put the leaves in an empty pot and add a little water and bring to boil for 15 minutes. - Put down the leaves and sieve out the water then pound the leaves in a mortar (Don't allow it to be too smooth)
- After pounding, set aside and pound your crayfish and onion.
*Add the pounded Isege leaves in an empty pot, add a little water, allow to boil or 2 minutes. - Add your parboiled and well seasoned meat and Dry (Fresh) fish
*Then add your crayfish and onions - Add salt and seasoning to taste.
*Add palm oil and allow to boil for 5 minutes then set down.
Your delicious Isege soup (Ofe Isege) is ready to be eaten with your choice of swallow.
All pictures are mine and taken with my FujiFilm camera
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