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We hope you got insight from reading it, now let’s go back to egusi soup served with semo recipe. To make egusi soup served with semo you need 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Egusi soup served with semo:
- Use 1 derica of egusi(grounded melon)
- You need hand full dry crayfish (not the tiny once pls)
- Provide 6 crabs
- Get 1 big oporoko head(stock fish)
- Get 4 round smoked panla(fish)
- Prepare 4 white ponmo (I prefer white ponmo to smoked ponmo)
- Prepare red oil
- You need 2 cubes knor chicken
- You need to taste salt
- Take 4 big red bell pepper
- Provide 10 piece pepper
- Use 4 tomatoes(I like mine with tomatoes)
- Take 2 big onions
- You need 1 big bunch ugu leaf(pumpkin leaf sliced)
Instructions to make Egusi soup served with semo:
- Wash ur ponmo well cut it into small piece, wash the oporoko shred it,wash the crab well, put them all in the pot you are gonna use to cook the egusi with not so much water to avoid watery egusi add salt and 1knor chicken cube. Let it boil for like 30min
- While the ponmo and others are boiling. Wash ur smoked fish shred it and set aside, remove the head of the crayfish and set aside. Blend all ur pepper and tomatoes with one onions together not so smooth.
- Once your ponmo and others is soft turn in ur blended pepper let it boil for another 10 min then add 3big spoon of red oil taste if it needs one more cube of maggi and salt, let it cook
- Mean while your egusi is aside and your ugu leaf is washed. When your stew is ready, add the fish and the crayfish stir well and add ur egusi don't turn immediately u add d egusi cover ur pot for 2min let it simmer then open and turn. note: while adding the egusi the heat should be low to avoid burnt
- Once u turn in your egusi well add the fresh ugu leaf(sliced pumpkin leaf) still on low heat turn well then cover and let it simmer well for like 10min and then ur sumptuous egusi is ready
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