Recipe: Eating on a Dime Cocoyam soup (ede) and semovita

Recipe: Eating on a Dime Cocoyam soup (ede) and semovita Delicious, fresh and tasty.

Cocoyam soup (ede) and semovita. Add palm oil, add the fresh pepper, cover and allow to boil. When oil is totally dissolved, scoop the cocoyam bit by bit into the pot, cover and allow the cocoyam to dissolve. After few minutes, add the thickener (helps to thicken the soup).

The only difference between Ora Soup and Bitterleaf Soup is the vegetables used in preparing them, yet they taste so different.

Other recipes that are prepared with cocoyam are: Achicha Ede.

The cocoyam is cooked, cut into thin chips and dried in the sun.

You can have Cocoyam soup (ede) and semovita using 22 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cocoyam soup (ede) and semovita

1. You need of Cocoyam.

2. It’s of Brisket bone.

3. It’s of Stock fish.

4. Prepare of Beef.

5. Prepare of Palm oil.

6. You need leaf of Bitter.

7. It’s of Thickener.

8. You need cubes of Seasoning.

9. Prepare of Salt.

10. Prepare of Fresh pepper.

11. It’s of Crayfish.

12. You need of Cocoyam.

13. It’s of Brisket bone.

14. It’s of Stock fish.

15. Prepare of Beef.

16. You need of Palm oil.

17. Prepare leaf of Bitter.

18. You need of Thickener.

19. You need cubes of Seasoning.

20. Prepare of Salt.

21. It’s of Fresh pepper.

22. Prepare of Crayfish.

Pour in enough water to completely cover the cocoyam and turn the burner to high heat.

Cocoyam boiled and pounded, whole hard chicken cut in pieces, ground Uziza seeds, chopped Uziza leaves, ground crayfish, ground cayenne pepper, Uda crushed and deseeded, Salt.

Egusi Soup Paired With Golden Penny Semovita Some things just naturally go together- yellow and blue, blouses and skirts, music and dance to name a few.

Another combination you can put into the category of things that go super well together is Semovita and Egusi.

Cocoyam soup (ede) and semovita instructions

1. Was cocoyam and boil, when it is done, peel back and pound in a mortar, add some drops of palm oil and pound together, set aside.

2. In a pot, boil the beef, stock fish, brisket bone with salt and seasoning cubes. Add palm oil, add the fresh pepper, cover and allow to boil. When oil is totally dissolved, scoop the cocoyam bit by bit into the pot, cover and allow the cocoyam to dissolve. After few minutes, add the thickener (helps to thicken the soup)..

3. Stir together, taste for seasoning, add if necessary. Add the crayfish and washed bitter leaf, stir together. Cover and allow to fully cook..

4. Your tasty cocoyam soup is ready to be eaten with any swallow of your choice. Enjoy!!!.

5. In a pot, boil the beef, stock fish, brisket bone with salt and seasoning cubes. Add palm oil, add the fresh pepper, cover and allow to boil. When oil is totally dissolved, scoop the cocoyam bit by bit into the pot, cover and allow the cocoyam to dissolve. After few minutes, add the thickener (helps to thicken the soup)..

6. Stir together, taste for seasoning, add if necessary. Add the crayfish and washed bitter leaf, stir together. Cover and allow to fully cook..

7. Your tasty cocoyam soup is ready to be eaten with any swallow of your choice. Enjoy!!!.

Ede ofe means soup cocoyam, it is usually small in size and used in preparing soup or forming the base for soup.

When using this kind of cocoyam care should be taken as it more poisonous than the former cocoyam but makes a better base than the former.

It is cooked for a longer time than the former.

Cocoyam soup is a special type that is prepared with edible cocoyam powder or fresh cocoyam.

It is one of the soups adored by Igbos and majorly prepared on special occasions.