Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, egusi soup served with semo. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Egusi soup served with semo is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Egusi soup served with semo is something that I’ve loved my entire life. They’re fine and they look fantastic.

Great recipe for Egusi soup served with semo. Mean while your egusi is aside and your ugu leaf is washed. Egusi soup is the easiest soup to prepare. Egusi soup is an exotic hearty meal that will satisfy your taste buds.

To get started with this particular recipe, we must prepare a few ingredients. You can cook egusi soup served with semo using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Egusi soup served with semo:

1. Make ready 1 derica of egusi(grounded melon)
2. Make ready hand full dry crayfish (not the tiny once pls)
3. Take 6 crabs
4. Take 1 big oporoko head(stock fish)
5. Make ready 4 round smoked panla(fish)
6. Get 4 white ponmo (I prefer white ponmo to smoked ponmo)
7. Prepare red oil
8. Get 2 cubes knor chicken
9. Prepare to taste salt
10. Take 4 big red bell pepper
11. Make ready 10 piece pepper
12. Prepare 4 tomatoes(I like mine with tomatoes)
13. Make ready 2 big onions
14. Get 1 big bunch ugu leaf(pumpkin leaf sliced)

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Steps to make Egusi soup served with semo:

1. 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
2. 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.
3. 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
4. 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
5. 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
6. Ready to serve and ENJOY!

Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. The Yorubas make efo elegusi while the Igbos make ofe egusi, all with similar ingredients but with. Egusi Soup served hot with semo/pounded yam or wheat. Be the first to review "Egusi Soup with semo/wheat -Emily" Cancel reply.

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