SOUP RECIPES: SCENT LEAVES WITH EGUSI

 

Scent leaves with egusi (Nchanwu), is one of the delicious meals. The soup is very tasty and rich. It has nutritional value.

It’s a soup that will make you order for more, once you taste it. Just give it a try, and you will enjoy it.

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      Ingredients :

-        Goat meat/Cow tripe

-       Stockfish (Okporoko)

-       Sliced scent leaves

-       Dry fish

-       Palm oil

-       Periwinkles (isam) (optional)

-       Achi/flour/ofor (for thickening the soup) (optional)

-       Stock cube

-       Ogiri (Locust bean)

-       Onions

-       Ground crayfish

-       Salt to taste

DIRECTION:

-       Parboil the meat with all the necessary ingredients, add chopped onions, salt, stock cube and any seasoning of your choice, don’t forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of  cooking process.

-        Add a cup of water to the cooked meat and stockfish, add the palm oil.

-       After 4minutes add ground egusi, add ground pepper and ground crayfish; mix thoroughly, and if the consistency is too thick, add more water.

Leave to boil for 10- 15 minutes, stirring constantly to prevent burning at the bottom. If you're using achi, first dissolve in cold water before adding to the soup to avoid lumps.
3. Now, add the cleaned smoked fish, ogiri and the shredded scent leaves.
  Taste for salt, mix thoroughly and leave to simmer on low heat for 5 minutes.

Serve  with Amala, Elubo, Pounded yam, Fufu (akpu), Eba (Garri) Tuwo Shinkafa or Wheat.

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