Hi everyone, hope you are all doing good. Today’s recipe is a very quick one. Lol. That’s because I almost did not blog it. I just wanted to make my egusi soup differently, but then I later thought why not share it. I am very good like that. I like this version because it combines two types of vegetables. Both vegetables are high in vitamins, minerals and iron. What a better way to enjoy a soup.
Well balanced don’t you think.
Ok, I promised No long story today, let’s get started shall we
- 1 large bag of kale
- 1 1/2 cup of egusi
- Assorted meats
- 1 cup of palmoil
- Knorr cube
- Dried catfish fish
- 1 1/2 tbs of Iru
- Stock fish
- 2 large tatashe
- 1 small White onions
- 2 medium sized pots
- 1 wooden spoon
Prep time: 10 minutes
Cooking time: 45 minutes (thatbis of your meat’s already pre cooked)
Blend the pepper and onions with little water. Blend until smooth.
Boil the pepper on low heat in a small pan for 12 minutes. Once boiled remove from the heat.
Next heat up the pamloil
Once hot, but not smoking or bleached, add the boiled pepper. Fry for 6 minutes
Then add the Iru. Allow to mix well into the stew for 4 minutes
In the mean time, Mix 1 cup of stock with the egusi until it forms a smooth paste.
After that add it to the fried stew base. Mix well and allow it to fry. Make sure it fried not cook
Now add the remaining stock to the egusi. Mix well and allow it to cook for 5 minutes
Remove from the heat and let it rest for a few minutes .
That’s it from me today
I’ll see you all in my next post
Love Duchess O