Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, egusi ijebu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Egusi Ijebu is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have egusi ijebu using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Egusi Ijebu:
- Prepare 2 cups tossed melon
- Take 12 pieces beef
- Take 1 cup shredded stock fish
- Prepare 1 large dry fish
- Get 1 cup palm oil
- Take Half bulb of onion
- Get 2 spoons crayfish
- Prepare Habanero pepper
- Take 1 tablespoon iru
- Prepare 3 stock cube
- 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).
Steps 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 it up for this special food egusi ijebu recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
