EGUSI UZIZA SOUP


Egusi soup can be made and enjoyed in different ways, adding this Uziza vegetable to Egusi soup brings a unique kind of flavour to this soup. You should try it!  Now I add Uziza to Okra soup, and Ogbono soup....it's always so yummy! As a yoruba babe I mainly grew up with leaves like Soko, Tete, Ugu, Ewedu etc...so right now I'm excited to try out vegetables that other tribes cook with!



INGREDIENTS
1 Cup Blended Melon
1 tbs Palm Oil
Uziza
1 tbs Locust Beans
1 medium sized Onion
2 cups Water
2 Seasoning Cubes
2 Chopped habanero Pepper 
1 cup Stock
Ugu vegetable
1 tsp Salt
1 tbs Crayfish
Chicken
Turkey
1 tsp Yellow Pepper
4 medium sized Smoked panla fish


PREPARATION


  • Add melon, onion, water and fresh pepper in a blender. Blend till it forms a thick paste.
  • In a pot, add water, chicken/turkey, ponmo,yellow pepper, stock, smoked panla fish, crayfish, chopped pepper, palm oil and allow to boil for 15 minutes.
  • Now scoop little bits of the melon paste into the pot, don't stir it together, cover and allow to cook for 10 minutes.
  • Next add the ugu leaves and uziza, mix together and allow to cook for 5 minutes. You will notice the oil starts to float a bit to the top. That's when it is ready to eat!

Serve and enjoy with Eba, Semo, Pounded Yam or even Rice!

7 comments

  1. Looks yummy! Am going to try this.thanks sisi yemmie
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  2. Yeah, Uziza gives a very unique taste. Love it. This soup looks yummy.
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  3. Well done. I will be trying this method. I always look out for your simplified cooking tips. I have tried a few. Thanks.

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  4. I have not cooked egusi with uziza leaves before, but i've tried it with uziza seeds. I will give it a try. I usually cook my egusi longer than 10 minutes though.

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  5. only flaw i see here is your assumption that you viewers know what Uziza looks like. it is advisable to show the ingredents in their initial state also before meal prep.

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  6. When I watched the tutorial it felt like I could perceive the aroma of the soup,so I knew I just had to try it. Successfully did that yesterday and i must confess there's a difference in the taste from my regular version. I believe i'l give credit to the yellow pepper and the Uziza Leaf and also blending onion in the egusi.

    Thank you Sisiyemmie for sharing this simply delicious recipe and more.

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