How To Make Special Chicken Egusi Soup And Pounded Yam
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BASAKKWACE'Z KITCHEN
Chicken Egusi Soup And Pounded Yam
INGREDIENTS
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
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
METHOD
Cut chicken into small cubes, wash thoroughly and pour into the 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 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 give Egusi soup a unique taste. It's not necessary though.
Serve with fufu, semo, wheat, amala, eba or your preferred swallow.
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MRS BASAKKWACE
