Some guys (students, corpers, bachelors etc) may have been looking for these tips for years just like me, lol. But after i got equipped with the skill by a friend, i thought i shared it with a few out there.
There are various methods of making Egusi but the one I enjoy most and can make very well is the one Mrs Kambiri taught me. Egusi with pumpkin leaves.
Ingredients: Meat (you can choose from a variety- beaf, shaki, towel even canda, as your pocket can carry)
Dry fish
Stockfish head
Egusi (a cup)
A cup of crayfish or a cooking spoonful of ground crayfish
Fresh pepper (5 pieces)
Red oil (a cooking spoon or 2)
Okpei (dawadawa) - a small piece
Onions (a medium sized ball)
Knorr (a pair)
Salt
A handful of Ugu leaf
OYA LETS GO THERE>>>
Prepare your meat, get your stock ready. I assume you know how to do that.
In a dry pot, pour your oil and allow to heat not bleach.
Add the diced onions in a bowl, make a paste with the egusi. Not watery. Just a little water to smooth the ground egusi, pour into the oil and fry .
You will know it is done and ready when it begins to separate and dry.
Pour in your meat stock, Add knorr, Okpei, crayfish, pepper and salt
Allow to boil for about 15 minutes, add the meat and its accessories.
Leave to boil for another 10 minutes add the leaf and reduce the heat.
Allow for 5 minutes.
Your Egusi soup is ready.... Hope this would be helpful.
2 comments:
Good one
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