Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, egusi soup served with semo. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Egusi soup served with semo is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Egusi soup served with semo is something that I’ve loved my whole life.
Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with.
To get started with this particular recipe, we must prepare a few ingredients. You can have egusi soup served with semo using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Egusi soup served with semo:
- Prepare 1 derica of egusi(grounded melon)
- Make ready hand full dry crayfish (not the tiny once pls)
- Make ready 6 crabs
- Prepare 1 big oporoko head(stock fish)
- Prepare 4 round smoked panla(fish)
- Prepare 4 white ponmo (I prefer white ponmo to smoked ponmo)
- Prepare red oil
- Get 2 cubes knor chicken
- Make ready to taste salt
- Make ready 4 big red bell pepper
- Take 10 piece pepper
- Get 4 tomatoes(I like mine with tomatoes)
- Get 2 big onions
- Get 1 big bunch ugu leaf(pumpkin leaf sliced)
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied with swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Egusi Soup is a soup made with a white kind of pumpkin seeds (obtainable from African stores or Amazon.com). You could also serve Egusi Soup with garri (granules made out of cassava/yucca root).
Steps to make Egusi soup served with semo:
- Wash ur ponmo well cut it into small piece, wash the oporoko shred it,wash the crab well, put them all in the pot you are gonna use to cook the egusi with not so much water to avoid watery egusi add salt and 1knor chicken cube. Let it boil for like 30min
- While the ponmo and others are boiling. Wash ur smoked fish shred it and set aside, remove the head of the crayfish and set aside. Blend all ur pepper and tomatoes with one onions together not so smooth.
- Once your ponmo and others is soft turn in ur blended pepper let it boil for another 10 min then add 3big spoon of red oil taste if it needs one more cube of maggi and salt, let it cook
- Mean while your egusi is aside and your ugu leaf is washed. When your stew is ready, add the fish and the crayfish stir well and add ur egusi don't turn immediately u add d egusi cover ur pot for 2min let it simmer then open and turn. note: while adding the egusi the heat should be low to avoid burnt
- Once u turn in your egusi well add the fresh ugu leaf(sliced pumpkin leaf) still on low heat turn well then cover and let it simmer well for like 10min and then ur sumptuous egusi is ready
Serve with semo or pounded yam. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. Blend egusi seeds and onion mixture. Make the soup: In a large pot, heat the palm oil on medium for a minute and then add the Une. This egusi with vegetable soup can be served alongside Eba, Starch, semo, poundo or not too soft Amala.
So that’s going to wrap this up with this special food egusi soup served with semo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
