EGUSI SOUP

Recipe 25

Serves As Estimated

6 oz. Egusi 150 g

1 tbsp. iru

¼ pt. Palm oil 125 ml

8 oz. Fish ( fresh or dry ) 200 g

10 oz. Green leaves 250 g

8 oz. Stockfish 200 g

8 oz. Tomatoes 200 g

½ oz. Pepper 10 g

½ oz. Meat Stock 250 ml

Salt

- Season and boil meat and stockfish till soft, about 45 mins.

- Blend or grind tomatoes, onions and pepper.

- Heat the oil. Add meat, stockfish and ground ingredients.

Cook for 25 mins.

- Add ground egusi, iru, fish. Cook for 10 mins.

- Wash the shredded vegetable leaves with salt, rinse and add to

The soup. Cook for 5 mins.

- Stir and taste for salt.

- Server with ebriripo or pounded yam.

Green Plantain Pottage(Iwuk-Ukom-Ikong Ubong)

Today we take a look at a very beautiful meal the "Green Plantain Pottage" please try it out and let me hear your comments on this.

Recipe 1

Serves 6

12 oz. Green Plantains 300g

1/2 pt. Palm Oil 250 ml
1/4 oz. Pumpkin Leaf(optional) 50g

2 oz . Ground Crayfish 50g

6 oz. Smoked Fish 150g

1/4 oz. Ground Fresh Pepper 5g

1 lb. Dry Meat or Stockfish 1/2 kg

4 oz. Fresh Shrimps 100g

2 oz. Finely Chopped Onion 50g

-Peel and wash the plantains well. Scrape sides slightly into the pot.

-Cut tha Plantains into small cubes. Barely cover with water or stock.

-Add half of the oil, salt and pepper. Cook gently for about 10 minutes.

-Wash the Fish, meat or Stockfish (partly boiled). Cut into small pieces.

Add to the pot.

-Add the shrimps. Simmer for about 20 minutes.

-Add the crayfish and Onions.

-Add the shredded vegetables and the remaining oil.

Simmer for 7 - 10 minutes.
-Correct the seasoning.

-Serve hot.

Try out this recipe in different variants and let us know how you enjoyed every moment of it. This recipe is a delicacy from the South Eastern part of Nigeria.