COMPLEMENT OF THE SEASON GUYS
Ingredients for this Egusi and Ofor dish
1: Blended Melon seed, also known as Egusi (serves as a thickener)
2: Blended Ofor seed (used in this soup because of its creamy texture)
3: Fresh goat meat
4: Stockfish head
5: Fresh Onion
6: Table salt
7: Blended fresh ripe red pepper
8: Knorr seasoning cubes
9: Red palm oil
10: Smoked cat fish
11: Deshelled periwinkle
12: Blended Okazi leave (don't blend too soft)
Ingredients for the paper soup:
1: goat liver and kidney
2: blended fresh red pepper
3: fresh onion
4: seasoning cube of your choice (I used Knorr)
5: Salt
6: Napa goat meat seasoning powder
7: fresh scent leave.
Procedure
1: carfully wash the fresh meat and stockfish head and put in a pot, season it with the pepper, any seasoning cube of your choice, salt, onion and add some water then allow it cook for like 30 minutes until the meat is a bit tender.
2: while the meat is still boiling after 30 minutes has elapse, add some red palm oil that will be enough to give you the colour you need (not too much tho) and stire.
3: Add the blended Egusi (melon seed) and stirre vigorously (still in same boiling pot), you can add more water if it's too tick.
4: then add the blended Ofor seed and stire, allow to boil for 5 minutes.
5: Add the smoked cat fish and stire gently to avoid scattering all the fish in the soup. Allow it cook for like 10 minutes.
6: Add you blended ukazi leave, together with the deshelled periwinkle. leave for 1 before you put down the pot from fire. Enjoy with fufu or any swallow of your choice, I prefer fufu.
Final result for only dish
Procedure for the pepper soup:
1: wash the meat and put into a pot.
2: add the blended pepper, Onion, salt, seasoning cube and seasoning powder.
3: set the pot on fire with low heat and let it steam until all water has dried, then add some water to the required quantity. increase the heat, add scent leave and allow the meat cook for like 30 minutes.
Final result of pepper soup together with main dish
