Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, egusi ijebu. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Egusi Ijebu is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Egusi Ijebu is something which I’ve loved my entire life. They are nice and they look wonderful.
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 have to prepare a few components. You can cook egusi ijebu using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Egusi Ijebu:
- Get 2 cups tossed melon
- Prepare 12 pieces beef
- Prepare 1 cup shredded stock fish
- Get 1 large dry fish
- Make ready 1 cup palm oil
- Prepare Half bulb of onion
- Make ready 2 spoons crayfish
- Make ready Habanero pepper
- Take 1 tablespoon iru
- Make ready 3 stock cube
- 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:
- 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.
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