Egusi soup for lunch

redgem:


Do you still have stocks available? Browsed through your page and you have not updated your page for 2 days now

yes ma'am. A lot of items were uploaded today for sale. Kindly visit the page again.

Thanks

pocohantas:


Hello bae, I can see Maria has answered you well. Sorry, I was offline. How did the soup go?

It was very nice, added plenty yellow pepper so it was very pepperish the ogiri added this nice smell/scent/ taste I can't explain ( it sort of had the iru effect). The leaves had their own aroma I think, it was my first time of eating the oha or uziza leaves.

Picture was immediately after cooking, by evening it was thicker and went down with semo.


Pic 2 is the ingridents.


Cc :mariahAngel

Soup without vegetables

NoToPile:


It was very nice, added plenty yellow pepper so it was very pepperish the ogiri added this nice smell/scent/ taste I can't explain ( it sort of had the iru effect). The leaves had their own aroma I think, it was my first time of eating the oha or uziza leaves.

Picture was immediately after cooking, by evening it was thicker and went down with semo.


Pic 2 is the ingredients.

It gets thicker when it cools. Yellow pepper is also nice in soups, same with oha + uziza combo. I am glad you enjoyed it.

simplepee:
Stew.......


Poco comman lick stew and FEM.

Everywhere stew!

Crystalfragranc:
Egusi soup for lunch

Looks nice.

iamoyindamola:
Where is ibkayee

Hello dear

I dey o, just been a bit occupied. Thank you for checking up! ^.^

Hope you're well and safe x

mariahAngel:
I hope @Ibkayee is doing OK...she's been conspicuously scarce for some time now

...and she keeps coming to my mind

Hello my dear

Thank you for checking up

I've just been a bit crazy occupied recently, but I am very well

Hope you're taking care of yourself

ibkayee:

Hello dear

I dey o, just been a bit occupied. Thank you for checking up! ^.^

Hope you're well and safe x

You welcome, glad you okay

iamoyindamola:

You welcome, glad you okay

Thanks Damola

ibkayee:

Hello my dear

Thank you for checking up

I've just been a bit crazy occupied recently, but I am very well

Hope you're taking care of yourself

Omg! I legit got so excited seeing your mention!

You're welcome dear.

I am, thank you.

NoToPile:


It was very nice, added plenty yellow pepper so it was very pepperish the ogiri added this nice smell/scent/ taste I can't explain ( it sort of had the iru effect). The leaves had their own aroma I think, it was my first time of eating the oha or uziza leaves.

Picture was immediately after cooking, by evening it was thicker and went down with semo.


Pic 2 is the ingridents.


Cc :mariahAngel

Looks really rich...I can almost smell the aroma

pocohantas:


It gets thicker when it cools. Yellow pepper is also nice in soups, same with oha + uziza combo. I am glad you enjoyed it.

Yeah thanks, I followed your receipe.

mariahAngel:


Looks really rich...I can almost smell the aroma

.

Nice

NoToPile:


It was very nice, added plenty yellow pepper so it was very pepperish the ogiri added this nice smell/scent/ taste I can't explain ( it sort of had the iru effect). The leaves had their own aroma I think, it was my first time of eating the oha or uziza leaves.

Picture was immediately after cooking, by evening it was thicker and went down with semo.


Pic 2 is the ingridents.


Cc :mariahAngel

Saw your mention akposy, thought it was food section nd wanted to comment
Glad you are back, if you feel comfortable uploading on diary section it's okay, what matters is you back,i will follow your diary bumber to bumber ☺.

Breakfast

Happy Sunday guys

Lunch is Afang soup cooked with red and yellow pepper served with fresh beef. This part of the beef is the smaller foreleg muscle, it is extra crunchy, and easily dances down your throat in rich crayfishy taste released by fresh palm oil coloured like a Nnewi sunset.

Note the Afang is pounded, not blended. More than worth the effort.

If you are wondering the difference, think Poundo vs Pounded yam.

This soup looks great

RentedReality:
Happy Sunday guys

Lunch is Afang soup cooked with red and yellow pepper served with fresh beef. This part of the beef is the smaller foreleg muscle, it is extra crunchy, and easily dances down your throat in rich crayfishy taste released by fresh palm oil coloured like a Nnewi sunset.

Note the Afang is pounded, not blended. More than worth the effort.

If you are wondering the difference, think Poundo vs Pounded yam.

RentedReality:
Happy Sunday guys

Lunch is Afang soup cooked with red and yellow pepper served with fresh beef. This part of the beef is the smaller foreleg muscle, it is extra crunchy, and easily dances down your throat in rich crayfishy taste released by fresh palm oil coloured like a Nnewi sunset.

Note the Afang is pounded, not blended. More than worth the effort.

If you are wondering the difference, think Poundo vs Pounded yam.

Receipe pleaseeeeee.

Thankyou

NoToPile:


Receipe pleaseeeeee.

Thankyou

Red pepper - 100
Yellow pepper - 100
Fresh Afang - 500
Beef - 1,500
Waterleaf - 250
Unshelled Periwinkle - 400
Stock fish- 500
Onions - depends on area o
Palm oil
Spice
Crayfish

Portion is enough to feed four people for 2 days.

Bring the proteins to a boil with the stock fish, add the waterleaf, boil for 3 mins, add your spices- Maggi et al, allow to simmer for 2 mins, then add pounded Afang and palm oil. Allow for 5 mins, turn off fire and allow soup to settle for 10 mins before serving.

cococandy:
This soup looks great

Gracias...tastes better even

Rule number 1
Thou shall not eat before taking the picture

mariahAngel:


Omg! I legit got so excited seeing your mention!

You're welcome dear.

I am, thank you.

Thank you sweerie!

Hope you're still upholding the plantain dynasty

Take care of yaself for me

ibkayee:

Thank you sweerie!

Hope you're still upholding the plantain dynasty

Take care of yaself for me

Don't you trust me?

RentedReality:


Red pepper - 100
Yellow pepper - 100
Fresh Afang - 500
Beef - 1,500
Waterleaf - 250
Unshelled Periwinkle - 400
Stock fish- 500
Onions - depends on area o
Palm oil
Spice
Crayfish

Portion is enough to feed four people for 2 days.

Bring the proteins to a boil with the stock fish, add the waterleaf, boil for 3 mins, add your spices- Maggi et al, allow to simmer for 2 mins, then add pounded Afang and palm oil. Allow for 5 mins, turn off fire and allow soup to settle for 10 mins before serving.

I should try this soon. Lord help me

RentedReality:


Red pepper - 100
Yellow pepper - 100
Fresh Afang - 500
Beef - 1,500
Waterleaf - 250
Unshelled Periwinkle - 400
Stock fish- 500
Onions - depends on area o
Palm oil
Spice
Crayfish

Portion is enough to feed four people for 2 days.

Bring the proteins to a boil with the stock fish, add the waterleaf, boil for 3 mins, add your spices- Maggi et al, allow to simmer for 2 mins, then add pounded Afang and palm oil. Allow for 5 mins, turn off fire and allow soup to settle for 10 mins before serving.

Thanks

RentedReality:
Happy Sunday guys

Lunch is Afang soup cooked with red and yellow pepper served with fresh beef. This part of the beef is the smaller foreleg muscle, it is extra crunchy, and easily dances down your throat in rich crayfishy taste released by fresh palm oil coloured like a Nnewi sunset.

Note the Afang is pounded, not blended. More than worth the effort.

If you are wondering the difference, think Poundo vs Pounded yam.

You must be a very good chef.

Like seriously I've never used motar for my afang before ( I hate pounding) and people have always told me there's a huge difference in the taste. Would have loved to try it but no motar.

The soup looks good. I'm sure it will taste great.

Liposure:
very nice

Thank you.

Teespice:


Mehn...thanks so much.

I appreciate.

You're welcome.

Well I'm trying to eat healthy like Hathor5

This taste almost like couscous and procedure same.