Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, egusi soup served with semo. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Add a small quantity of cold water and allow to boil further. Mix thoroughly again until it becomes fine and smooth. Brings back the memories of childhood when mama calls out for dinner during the rainy cold evenings, so delicious! Ewedu soup is a popular Nigerian soup which can be served with either amala, eba (gari), semolina, pounded yam or fufu.
Egusi soup served with semo is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Egusi soup served with semo is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have egusi soup served with semo using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Egusi soup served with semo:
- Take 1 derica of egusi(grounded melon)
- Take hand full dry crayfish (not the tiny once pls)
- Get 6 crabs
- Take 1 big oporoko head(stock fish)
- Prepare 4 round smoked panla(fish)
- Take 4 white ponmo (I prefer white ponmo to smoked ponmo)
- Prepare red oil
- Make ready 2 cubes knor chicken
- Make ready to taste salt
- Take 4 big red bell pepper
- Get 10 piece pepper
- Make ready 4 tomatoes(I like mine with tomatoes)
- Prepare 2 big onions
- Prepare 1 big bunch ugu leaf(pumpkin leaf sliced)
I decided to make egusi soup with catfish in this recipe; you can also make egusi soup with any one of the many other Nigerian fishes or meats. Most people can easily figure out how I made this soup, or not. If you do it the wrong way, you will end up scattering the fishes. Our Edikaikong soup is made from different vegetables garnished with pomo, stock fish, dried fish and assorted meat.
Instructions to make Egusi soup served with semo:
- Wash ur ponmo well cut it into small piece, wash the oporoko shred it,wash the crab well, put them all in the pot you are gonna use to cook the egusi with not so much water to avoid watery egusi add salt and 1knor chicken cube. Let it boil for like 30min
- While the ponmo and others are boiling. Wash ur smoked fish shred it and set aside, remove the head of the crayfish and set aside. Blend all ur pepper and tomatoes with one onions together not so smooth.
- Once your ponmo and others is soft turn in ur blended pepper let it boil for another 10 min then add 3big spoon of red oil taste if it needs one more cube of maggi and salt, let it cook
- Mean while your egusi is aside and your ugu leaf is washed. When your stew is ready, add the fish and the crayfish stir well and add ur egusi don't turn immediately u add d egusi cover ur pot for 2min let it simmer then open and turn. note: while adding the egusi the heat should be low to avoid burnt
- Once u turn in your egusi well add the fresh ugu leaf(sliced pumpkin leaf) still on low heat turn well then cover and let it simmer well for like 10min and then ur sumptuous egusi is ready
If you do it the wrong way, you will end up scattering the fishes. Our Edikaikong soup is made from different vegetables garnished with pomo, stock fish, dried fish and assorted meat. It is best enjoyed with any swallow of choice - amala, semo, pounded yam. We serve it with any meal based on your request. You can choose other types of protein also to create a balanced meal to get your day going.
So that’s going to wrap this up with this special food egusi soup served with semo recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
