Egusi soup can be made and enjoyed in different ways, adding this Uziza vegetable to Egusi soup brings a unique kind of flavour to this soup. You should try it! Now I add Uziza to Okra soup, and Ogbono soup....it's always so yummy! As a yoruba babe I mainly grew up with leaves like Soko, Tete, Ugu, Ewedu etc...so right now I'm excited to try out vegetables that other tribes cook with!
INGREDIENTS
1 Cup Blended Melon
1 tbs Palm Oil
Uziza
1 tbs Locust Beans
1 medium sized Onion
2 cups Water
2 Seasoning Cubes
2 Chopped habanero Pepper
1 cup Stock
Ugu vegetable
1 tsp Salt
1 tbs Crayfish
Chicken
Turkey
1 tsp Yellow Pepper
4 medium sized Smoked panla fish
PREPARATION
- Add melon, onion, water and fresh pepper in a blender. Blend till it forms a thick paste.
- In a pot, add water, chicken/turkey, ponmo,yellow pepper, stock, smoked panla fish, crayfish, chopped pepper, palm oil and allow to boil for 15 minutes.
- Now scoop little bits of the melon paste into the pot, don't stir it together, cover and allow to cook for 10 minutes.
- Next add the ugu leaves and uziza, mix together and allow to cook for 5 minutes. You will notice the oil starts to float a bit to the top. That's when it is ready to eat!
Serve and enjoy with Eba, Semo, Pounded Yam or even Rice!
That looks really appetizing Yemisi!
ReplyDeleteBerry Dakara Blog
Looks yummy! Am going to try this.thanks sisi yemmie
ReplyDeletehttp://healthylivingandmore.wordpress.com
Yeah, Uziza gives a very unique taste. Love it. This soup looks yummy.
ReplyDeletewww.bubusboulevard.com
Well done. I will be trying this method. I always look out for your simplified cooking tips. I have tried a few. Thanks.
ReplyDeleteI have not cooked egusi with uziza leaves before, but i've tried it with uziza seeds. I will give it a try. I usually cook my egusi longer than 10 minutes though.
ReplyDeletewww.neloshalo.blogspot.com How to Prepare Garden Egg Sauce
only flaw i see here is your assumption that you viewers know what Uziza looks like. it is advisable to show the ingredents in their initial state also before meal prep.
ReplyDeleteWhen I watched the tutorial it felt like I could perceive the aroma of the soup,so I knew I just had to try it. Successfully did that yesterday and i must confess there's a difference in the taste from my regular version. I believe i'l give credit to the yellow pepper and the Uziza Leaf and also blending onion in the egusi.
ReplyDeleteThank you Sisiyemmie for sharing this simply delicious recipe and more.