CHICKEN EGUSI SOUP AND POUNDED YAM

INGREDIENTS:

(8 servings)

200g Egusi seed

1/2 kg chicken

Smoked fish 

Okporoko

Meat (assorted) 

4 fresh pepper

3 Tbsp ground dried crayfish,

1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)

2 cksp palm oil

2 Knorr Cubes,

1 small onions,

3 large fresh tomatoes,

to taste salt

COOKING DIRECTIONS:

-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender. 

-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes. 

-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.

-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture. 

-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well

-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir. 

-Turn the heat down and simmer for a further 2 minutes.

-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften. 

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary thou.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow...