Hello all,

Greetings.

Today I decided to prepare a pot of egusi soup with scent leaves. E don tey wey I cook for wifie considering the fact that I'm always away.

OK, here we go.

INGREDIENTS

1. Two cups of egusi,
2. Scent leaves,
3. Meat (beef),
4. Periwinkles,
5. Smoked fish (iced fish),
6. Spices (salt, pepper, three cubes of maggi),
7. Crayfish,
8. Palm oil,
9. Half ball of onions,
10. Clean water.

Find below some pictures, please..

Some of the ingredients...

PROCEDURE

1. Wash the meat and periwinkles thoroughly (with salt),

2. Wash your utensils,

3. Put the washed meat in an empty pot. Add your spices and steam for at least thirty minutes..

4. Put the steamed meat aside...

5. Pluck your scent leaves and cut them as desired. Wash the leaves thoroughly and put it aside.

6. Put an empty pot on fire and heat it to dryness,

7. Pour the palm oil and allow to heat,

8. Pour your grounded egusi and stir,

9. Pour the meat stock and stir,

10. Pour additional quantity of water to the soup until it gets to your desired volume,

11. Add the meat and additional spices until you achieve your desired taste,

12. Allow to boil for seven to ten minutes.

??As a student cooking egusi just turn luxury. Besides, how much is a cup?

13. Add the periwinkles and fish,

14. Stir gently

15. Allow to boil for another seven minutes.

15. Add the scent leaves and stir gently.

16. Allow to boil for one to two minutes..

This is a fail...20/100
I beg you in the name of whatever you believe in don't abuse egusi soup like this again next time.

Food is ready. You can eat with eba, akpu, pounded yam, etc..

NUTRITIONAL VALUE

1. Egusi is rich in protein, fats, vitamins A, B1, B2, and C. Vitamin A is important for a good sight, B1 and B2 are prerequisites for the various biochemical reactions that occur in our cells. Vitamin C is an important antioxidant. It is also necessary for wound healing.

2. Beef, of course, is a good source of animal protein.

3. Scent leaves are important for bowel movement (like other edible leaves). It also contains beta carotene (vitamin A) and some electrolytes (calcium, phosphorous, potassium among others). The electrolytes are important for the normal functioning of the human body (blood clotting, muscle contraction, pH regulation, strong bones and teeth, etc..)

Thank you.

shortgun:
This is a fail...20/100
I beg you in the name of whatever you believe in don't abuse egusi soup like this again next time.

Haba, bros, why na? What did I do wrong biko?

Thanks for stopping by.

TONYE001:


Haba, bros, why na? What did I do wrong biko?

Thanks for stopping by.

Too much water.
Overcooked vegetable.
You didn't allow the oil to heat properly n its too much that's why the oil is separating.
Next time add stock fish no matter how small.
Your procedure is wrong....You have to pour in the stock first before adding water(you might not need to add water sef)
Scent leave is too much....the aroma will be "too strong"
Anyways, practice makes perfect.

shortgun:

Too much water.
Overcooked vegetable.
You didn't allow the oil to heat properly n its too much that's why the oil is separating.
Next time add stock fish no matter how small.
Your procedure is wrong....You have to pour in the stock first before adding water(you might not need to add water sef)
Scent leave is too much....the aroma will be "too strong"
Anyways, practice makes perfect.

The vegetable was barely cooked for one minute.. The stock was added before the water as explained above.. The scent leaves were not too much for my liking.. And the aroma wasn't too much either..

I believe there are numerous procedures in preparing a given dish. No one can be judged as wrong as far as the final taste is pleasant (which is relative) and the nutrients are preserved.

Thanks again for your comment.. Trust your day is turning out well..

shortgun:

Too much water.
Overcooked vegetable.
You didn't allow the oil to heat properly n its too much that's why the oil is separating.
Next time add stock fish no matter how small.
Your procedure is wrong....You have to pour in the stock first before adding water(you might not need to add water sef)
Scent leave is too much....the aroma will be "too strong"
Anyways, practice makes perfect.

There are no strict rules to cooking.
Everyone has their own style...don't be such a spoil sport!

@OP you too try abeg !

Mariangeles:
There are no strict rules to cooking.
Everyone has their own style...don't be such a spoil sport!

@OP you too try abeg !

Thank you very much..

MissyB3, Lalasticlala, is this a worthy piece for the Front Page?

Thank you.

TONYE001:
MissyB3, Lalasticlala, is this a worthy piece for the Front Page?

Thank you.

On their behalf, i say NO it isnt.

kinibd:


On their behalf, i say NO it isnt.

Kai..but why na? Not educative enough?

.....As we dey wait for dis Nairalander Egusi soup........

Looking good...

shortgun:

Too much water.
Overcooked vegetable.
You didn't allow the oil to heat properly n its too much that's why the oil is separating.
Next time add stock fish no matter how small.
Your procedure is wrong....You have to pour in the stock first before adding water(you might not need to add water sef)
Scent leave is too much....the aroma will be "too strong"
Anyways, practice makes perfect.

Cook your OWN TOMORROW make we see oooo

And it made front page

SingleWahala:

say something

Smh

TONYE001:
Hello all,

Greetings.

Today I decided to prepare a pot of egusi soup with scent leaves. E don tey wey I cook for wifie considering the fact that I'm always away.

OK, here we go.

op you try

is this egusi soup or vomit

abeg op, stick to cooking rice and boiling water for eba if you must cook

haha, op you're crying, someone cannot even play with you, is that how you use to do
bur seriously sha, focus on manly duties in the house whenever you're around, why you go just use kpomo scatter everywhere for pot, dem use kpomo swear for you

Nice one..

I still prefer Uziza to Scent leaves

shortgun:

Too much water.
Overcooked vegetable.
You didn't allow the oil to heat properly n its too much that's why the oil is separating.
Next time add stock fish no matter how small.
Your procedure is wrong....You have to pour in the stock first before adding water(you might not need to add water sef)
Scent leave is too much....the aroma will be "too strong"
Anyways, practice makes perfect.

Haba...you just talk like say na you invent egusi soup. Which one is practice makes perfect for where dish arrangement de? Go to Paris and see magical cuisines; frying pans catching fire ontop recipe, people gathering herbs, weeds and what not, together, ontop dishes that supposedly have standard recipes. All in some race to become the next best chef.

OP was this a motivation from Mr EMMA story of this morning ?

K