Nigerian Recipe for Traditional Egusi Soups

Basic piece foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.
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Ceahl─âu National Park, RomaniaThey are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

Surface Egusi seeds give this soups an unique color and flavor. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or even Pepitas which you can find in Latin American grocery stores. This soup is usually thickened with flour ground from seeds of gourds, melons, pumpkins, plus squashes, many of which are native to Africa.

Egusi Soup

200 gary the gadget guy Water Leaves

50 g Egusi seeds

1 teaspoon Dry Terrain Red Pepper

1 medium Red onion

100ml Palm Oil

10g Dry Terrain Crayfish

120g Fresh Tomatoes

100ml Water

Salt & Pepper to taste

Wash the water leaves properly in clean, fresh water.
Liquidise or pulverise the onions, tomatoes plus egusi seeds until smooth.
Include the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Today add the water leaves, replace lid and cook for a further a few minutes.
Finally, add the crayfish and seasoning, warming through well.

Assist with pounded yam or cooked rice and a meat stew, to deliver protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

With thanks to the people of Nigeria that made us welcome and instilled in us a love of traditional Nigerian food.