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Egusi soup served with semo cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at different recognized occasions actually. I am certain you will see lots of people who just like the Egusi soup served with semo dishes that you just make.
Alright, don’t linger, let’s course of action this egusi soup served with semo menu with 14 components which are absolutely easy to acquire, and we have to process them at the very least through 5 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Egusi soup served with semo:
- Make ready 1 derica of egusi(grounded melon)
- Prepare hand full dry crayfish (not the tiny once pls)
- Need 6 for crabs
- You need 1 - big oporoko head(stock fish)
- Get 4 for round smoked panla(fish)
- Get 4 of white ponmo (I prefer white ponmo to smoked ponmo)
- Need of red oil
- Need 2 cubes for knor chicken
- Get to taste for salt
- Require 4 big red bell pepper
- You need 10 piece pepper
- Get 4 - tomatoes(I like mine with tomatoes)
- Give 2 of big onions
- Need 1 for big bunch ugu leaf(pumpkin leaf sliced)
Egusi soup served with semo how to cook:
- 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
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