Are you a lover of egusi and pounded yam,there is an better recipe to cook it,so that it can come out with a better taste and smell.
Below is the recipe
Chicken Egusi soup and pounded yam.
200g Egusi seed
1/2 kg chicken
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.
Note: The tomatoes gives Egusi soup a unique taste. It’s not necessary thou.
Serve with fufu, semo, wheat, amala, eba