Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, egusi ijebu. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Egusi Ijebu is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Egusi Ijebu is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have egusi ijebu using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Egusi Ijebu:
- Make ready 2 cups tossed melon
- Make ready 12 pieces beef
- Take 1 cup shredded stock fish
- Prepare 1 large dry fish
- Get 1 cup palm oil
- Prepare Half bulb of onion
- Make ready 2 spoons crayfish
- Take Habanero pepper
- Take 1 tablespoon iru
- Take 3 stock cube
- Prepare 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:
- Season your meat with salt, stock and onion then boil till tender, add stock fish half way boiling
- While the meat is cooking, put the melon and pepper in a blender, add water and blend to a smooth paste.
- Top the meat in the pot with two litres of water then allow to boil
- Next add palm oil and the blended melon, then cook for ten minutes, at this point add the dry fish then cook till it starts to thicken
- Then add the crayfish, iru and the remaining stock cube.
- Taste and adjust with salt then allow to thicken to your desired consistency then put off the heat
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.
So that is going to wrap this up for this special food egusi ijebu recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
