I so much cherish these recipes. So, I decided to share them here. I hope you try preparing them as well if you do not know about them already
The Nigerian Egusi soup
The ingredients
200 g of Egusi seed,
400 g of beef,
50 g of cooked and boned stock fish pieces,
3 Tbsp. (45ml) of ground dried crayfish,
1 small bunch of Ugwu or bitter leaves,
50 ml of palm oil,
2 Cubes of Maggie or Knoor (sweetner)
1 small onions,
4 large fresh tomatoes,
1 tsp (5ml) ground chilli powder.
Preparation Method
Cut the beef into small cubes, season with one chopped onion and one cube of Maggie
Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
Mix the ground egusi in half a cup of water. Set aside.
Blend the tomatoes, the second onion and the chilli. Set aside.
Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment.
Add the blend and stir well. Then Add the ground crayfish, second cube and stock fish.
Add 2 cups of water and allow to cook for five minutes.
Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.
Wash and finely slice the Ugu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften.
Serve with cassava fufu or garri.
Here comes another wonderful soup-The Afang soup.
The ingredients
Sliced fresh water leaves (1kg)
1/2 cup of ground crayfish
Ground fresh Ukazi leaves (200g)
3 cubes of Maggie or Knoor (sweetener)
1 stock fish head (medium size)
2 medium sized dried or roasted fish
1.5 cups of palm oil
1 cup of Periwinkles (optional)
Snails (optional)
Salt and Pepper to taste (red fresh pepper)
Pkomo (Optional)
1-2KG of any meat of choice.
And the preparation Method
The ground ukazi leaves act as thickener for this soup, but if you can not find fresh stuff in your location, go ahead and substitute with the dried alternative.
Just go ahead and start parboiling the meat with all the necessary ingredients. (2 cubes of knoor, half cup of sliced onions, salt and other spice of choice)
Some people wash the water leaves before slicing them while other choose to slice them before washing; Either way, same thing is achieved Slice and wash the water leaves and set aside in a plastic sieve to make sure that water is properly drained away.
Soak the dried fish with warm water, remove the center bones and wash thoroughly with just water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry.
Add the palm oil, crayfish and stir all together. Add the remaining cube of knoor, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
Add the water-leaves; allow to simmer for 5 minutes before adding the ground ukazi. Stir all together, cover the pot and allow another 5 minutes and you are done with a delicious afang soup.
Credit
#allnigerianfoods.com
I wish you much enjoyment as you try those out.
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