Recipe: Yummy Light melon and blended uziza leaves soup

Recipe: Yummy Light melon and blended uziza leaves soup Delicious, fresh and tasty.

Light melon and blended uziza leaves soup. Light melon and blended uziza leaves soup In the spirit of creating recipe, I came up with this, just blended melon with uziza leaves. Uziza Egusi soup is just a twist on the regular egusi soup made with pumpkin leaves. This West African dish made with a local melon seed (Egusi) and leafy green vegetables.

Light melon and blended uziza leaves soup.

In the spirit of creating recipe, I came up with this, just blended melon with uziza leaves Foodiescene/ Pat's Kitchen.

Melon mixed with blended onion are a match made in heaven.

You can cook Light melon and blended uziza leaves soup using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Light melon and blended uziza leaves soup

1. You need 1 of of melon seed.

2. Prepare 2 of large fresh cat fish.

3. It’s 2 of large dry fish.

4. You need 10 pieces of fresh uziza leaves.

5. You need Half of cup of palm oil.

6. It’s 1 of heap tablespoon of blended crayfish.

7. It’s 3 of stock cube.

8. It’s of Dry pepper.

9. Prepare to taste of Salt.

My caterer Aunty in Warri taught me this recipe years back and everytime, it's a hit.

In this video, am showing you how i prepare egusi soup with Uziza leaf to enhance the taste and flavour.

The ingredients are: Blended egusi (melon) Palm oil Blended Tomatoes and pepper Chopped.

Put the melon, wine, honey, and lime juice into a blender, and puree until smooth.

Light melon and blended uziza leaves soup instructions

1. Cut and wash your fresh fish with hot water to romove its sliminess, then put in a pot, season with knorr and salt and cook for about ten minutes, this to create a stock..

2. Next, blend your melon and uziza with water to a Smith paste then put in a pot, add about one and half litres of water then start to cook for about fifteen minutes, at this point wash the dry fish and add to the pot, add the dry pepper and cook for another ten minutes.

3. Next, add the fish stock and cray fish, taste and reseason with stock cube and salt, add the fish then cook till it thickens.

4. Taste a again then bring down.

Pour the soup into individual soup bowls, and garnish with mint leaves and a swirl of heavy cream.

Add melon, onion, water and fresh pepper in a blender.

Blend the ingredients together until it forms a paste.

Add water, chicken, turkey, ponmo, yellow pepper, stock, smoked panla fish, crayfish, chopped pepper and palm oil to a pot.

Now scoop little bits of the egusi paste into the pot.