CrazyQuinn:
Why can't you Google it. should I give you link?

CrazyQuinn:
Why can't you Google it. should I give you link?

Teach him na..shebi na woman u be

ModsAreMad:
Buy a processed equsi(grinded one)......

Buy palm oil....

Buy pepper....

Buy fish....

Then....yhu qood to go bro.....pour it in the pot in order of my list....

#ThankMeLater

ModsAreMad:
Buy a processed equsi(grinded one)......

Buy palm oil....

Buy pepper....

Buy fish....

Then....yhu qood to go bro.....pour it in the pot in order of my list....

#ThankMeLater

Jarizod:
Teach him na..shebi na woman u be

Mockinbird:
Sorry dear, i coulda help but, i don't cook concortions.
Meanwhile; where are the ugwu hawking flatron ugandan jews?!
Your sis needs help.

NairalandEFCC1:

body dey do you for this forum, your period just end abi

AfricanApple:
poison

you must be jokinq....

That my well-arranqed procedure is what you call 'Poison'....

......

CrazyQuinn:
put an empty pot on the fire, pour the Palm oil in the pot and let it heat up, then put the ground egusi and fry it on medium heat for 10 - 15 mins
Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.
Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.
Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).
Stir very well and add the cooked stockfish, shaki and meat.
Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
Cover and leave to simmer

CrazyQuinn:
put an empty pot on the fire, pour the Palm oil in the pot and let it heat up, then put the ground egusi and fry it on medium heat for 10 - 15 mins
Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.
Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.
Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).
Stir very well and add the cooked stockfish, shaki and meat.
Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
Cover and leave to simmer

solepager:
...quinn quin..*coughs*erm erm. I get eba o ...quinn quin..*coughs*erm erm. I get eba o

CrazyQuinn:
put an empty pot on the fire, pour the Palm oil in the pot and let it heat up, then put the ground egusi and fry it on medium heat for 10 - 15 mins
Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.
Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.
Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).
Stir very well and add the cooked stockfish, shaki and meat.
Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
Cover and leave to simmer

Nastydroid:
call your ex/gf to help you out.

Drew0:



Make copy and paste no bend ur hand o

AfricanApple:
poison

AfricanApple:
poison

flokii:

Shebi? or close female frnds
@OP sorry about ur mom, wishing her quick recovery

Nastydroid:
yes,people just create threads to be noticed these days

jozee8:


note: grand ur egussi together with ur cray fish and pepper if it's dry pepper! thanking you, welcomed!

CrazyQuinn:
put an empty pot on the fire, pour the Palm oil in the pot and let it heat up, then put the ground egusi and fry it on medium heat for 10 - 15 mins
Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.
Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.
Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).
Stir very well and add the cooked stockfish, shaki and meat.
Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
Cover and leave to simmer

wow..am impressed

Jarizod:
wow..am impressed

ModsAreMad:
Buy a processed equsi(grinded one)......

Buy palm oil....

Buy pepper....

Buy fish....

Then....yhu qood to go bro.....pour it in the pot in order of my list....

#ThankMeLater