Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, egusi ijebu. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Egusi Ijebu is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Egusi Ijebu is something which I’ve loved my whole life.
Egusi Ijebu never looked so good. Curl up on the sofa on an Autumn evening, lightly grill your bread, and dip happily into your bowl of Egusi Ijebu. I want to share some of the woes of web development.
To begin with this particular recipe, we must prepare a few components. You can have egusi ijebu using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Egusi Ijebu:
- Prepare Melon seeds (Egusi)
- Get Pepper
- Get Meat
- Prepare Dry fish
- Get Palm oil
- Get Onions
- Make ready Ponmo
- Get to taste Salt
This Egusi soup is very delicious. Egusi Ijebu is made with melon seed. Egusi soup made in Eastern Nigeria is always made with Vegetable so mentioning the vegetable in the soup is not necessary for the Igbos of Eastern Nigeria because it's a giving. Egusi (also known by variations including agusi, agushi) is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd).
Steps to make Egusi Ijebu:
- Boil meat with seasoning and salt till half cooked. Add the dry fish, ponmo and allow all to get soften. Turn off the heat and save the meat stock
- While meat et al is boiling, grind your egusi and pepper with water. You can grind smoothly using a blender or take it to the mill.
- In a separate pot, pour palm oil in a pot once hot, add chopped onions fry it a little then add the blended egusi and pepper. Allow it to cook thoroughly you will begin to notice the oil floating on the soup. Next, add the meat et al,seasoning and add the meat stock you saved earlier, let it cook just for a little while. Turn off the heat
- Simmer for 5 mins and serve. It is best enjoyed with any swallow of your choice.
Lola Sobowale-Harris loves toasting her egusi seeds before use. She says: "I love to toast (dry roast) my egusi before grinding it and using for any cooking. It gives it a nutty aroma and taste different. Garri when mixed with hot water, becomes 'Eba', and can be served with almost all kinds of stews and soups. Be the first to review "Egusi Hand peeled" Cancel reply.
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