Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, egusi ijebu. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Egusi Ijebu is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Egusi Ijebu is something that I have 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 get started with this particular recipe, we must prepare a few ingredients. You can have egusi ijebu using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Egusi Ijebu:
- Take Melon seeds (Egusi)
- Get Pepper
- Prepare Meat
- Prepare Dry fish
- Prepare Palm oil
- Prepare Onions
- Prepare Ponmo
- Take 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).
Instructions 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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