Many of us male ad female have enjoyed a favourite nigerian soup irrespective of our tribe and upbringing. Some of us that care will like to prepare some of these delicacies. Can we share from those that know how? If you know how to prepare any nigerian delicacy, just share your knowledge.

Let me begin with the popular yoruba soup that is rich in iron & good for the blood, ewedu. I will give the traditional way of preparation
there are other slightly different methods


Menu
1. ftesh ewedu leafs
2. kaun (dont know what they call it in your area)
3.iru (locust bean condiment)
4.salt

pick the green ewedu leafs & avoid the yellow ones.wash these and drain away the water frim it.

put little wAter in the pot(quantity depends on quantity of ewedu leafs).

add a pinch of kaun(this must be just sufficient for the quantity of ewedu & water,not too small,not too much) to the water and put the pot on fire to boil the water. add ewedu leafs to the boiling water. allow to cook until the leafs become soft.

match with ewedu broom or blend with a blendet until it becomes fine. put back on fire & add iru & salt to taste.allow to cook for 3 to 5 minutes. its done. ready to be enjoyed with amala, fufu,garri,etc with stew,fish,beef,chicken,etc.


Oya teach us how to prepare your own delicacy.

Afang soup1)okasi leaves (2)water leaves( 3)pomo(4)perewinkles(5)stockfish(6)fish(7)red oil(crayfish(9)maggi(10)pepper.call 08022158004 for more info