Soup Recipes

Egusi Soup

Ingredients:

1 medium cup ground Egusi 

Pieces of kpomo (scraped & washed)

1 small cup blended tomatoes, bell peppers and onions 

1 handful chopped spring onions 

1 small cup chopped moringa leaves 

1 cooking spoon ground crayfish

1 cup stock 

1 tbsp chopped garlic 

1 tbsp mixed spices 

Salt to taste 

2-3 stock cubes

1 cooking spoon palm oil 

  Method 

Cook the kpomo till almost tender. Strain and set aside. 

Vegetable Jalfrezi

Ingredients:

1/2 diced cauliflower 

5-6 diced carrots

3 diced bell peppers

1 diced onion

3 tomatoes  (puree) 

1 tbsp ketchup 

1 tsp turmeric

1 tsp garam masala

1 tbsp ginger and garlic paste 

1 tsp White pepper 

1 tsp salt

2 stock cubes 

3 tbsp olive oil 

   Method 

Place a pot of water on the fire and bring to the boil. Add salt, turmeric and diced cauliflower. Allow to boil for4-5 minutes. Strain and set aside. 

Ewedu Soup

 

Ingredients:

1 bunch ewedu leaves (known as ayoyo in Hausa) pick, wash and pound/blend with small potash

1/2 small cup crayfish (ground)

1 tbsp iru

1 cup of water

Method

Place a pot of water on the fire and allow to boil. Add the iru and crayfish, allow to boil for a minute or two. Pour in the blended ewedu and stir with cooking broom. Cook on low flame for 2-3 minutes. Remove from the fire.

Serve the Yam flour with Ewedu and stew with meat and biscuit bones.

(c)Asmie's Kitchen

Waterleaf Soup

 

Ingredients:

1 bunch waterleaf (chopped neatly)

Pieces of kpomo (cleaned & cut into large portions)

1 cooking spoon crayfish(remove the dirts but don't blend)

1-2 cooking spoon of groundnut (grounded)

2 cups blended tomatoes, bell peppers, spring onions and onions

1 tbsp ground ginger

1 tsp crushed garlic

Salt to taste

3 stock cubes

A dash of nutmeg

2 cooking spoon palm oil

Method

Ogbonno Soup

 Ingredients:

1/2 small cup ground Ogbonno

1/2 kilo beef

Stock fish

Pieces of kpomo(scraped and washed)

1/2 small cup ground crayfish

3-4 dry fish(de-boned and washed )

1/2 bunch chopped ugu

Small cup grated okro(optional)

1 tsp ground pepper

1 small cup palm oil

Salt to taste

3 bouillon cubes

Method

Bitterleaf Soup

  

Ingredients :

1 medium bunch bitter leaf (washed, mashed & washed again & strain)

2 cups blended tomatoes, onions and bell peppers

Biscuit bones

1/2 kilo beef

1 small cup groundnut (grinded)

2 cooking spoon palm oil

Salt to taste

2 stock cubes

1 tsp crushed garlic

1 tbsp ground ginger

1 tbsp mixed spices

Method

Moringa Soup

  Ingredients:

1/2 bunch moringa chopped, washed & strained)

1/4 kilo beef

2 dry fish ( deboned)

1/4 small cup crayfish (ground)

3-4 cooking spoon blended tomatoes, peppers & onion

2 cooking spoons vegetable oil

2 stock cubes

1/2 tsp salt

1 tsp ginger powder

1 tsp crushed garlic

1 tsp ground pepper (optional)

Method

Oats Soup

 Ingredients:

1 small cup oats

1 small onion (chopped)

1 green pepper chopped

Chunks of chicken (shredded)

Salt to taste

1 stock cube

1 tbsp ginger and garlic paste

2 tbsps olive oil

Method

Heat the oil in a pan and fry the shredded chicken and chopped onions for 3-4 minutes. Add the ginger and garlic paste. Fry for a minute. Add the oats and some water. It should be watery. Also add the green pepper, salt and stock cube. Stir. Allow to cook on low heat for some minutes.

Serve watery and enjoy!

Mkhwani With Groundnut Flour

 Ingredients:

2 bunches pumpkin leaves (chopped )

3 tomatoes (chopped )

1 tsp salt

1 small cup peanut flour or finely ground peanuts

Water

Method

Pour some water and salt in a pot, put on the fire and bring to the boil. Add the pumpkin leaves and allow to cook for 5 minutes. Then add the tomatoes and peanuts, stir well. Allow to simmer for 5 minutes.

Serve with White Rice or Nsima.

(c) Asmie's Kitchen

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