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

Chinese Soup With Tofu

 Ingredients:

1 small bowl raw tofu (cut into small cubes)

2 carrots (peeled & diced)

1 onion (chopped )

1-2 cups Chinese cabbage (chopped)

1 small cup peas

2 small cups bok choy (chopped )

2 tsps grated ginger

2 tsps minced garlic cloves

1/2 tsp ground black pepper

1/4 small cup soy sauce

2 tsps sesame oil

2 tsps rice vinegar

Method

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