How to Tips Tasty Ofe Egusi with Uziza leaves

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How to Tips Tasty Ofe Egusi with Uziza leaves
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How to Tips Tasty Ofe Egusi with Uziza leaves Delicious, fresh and tasty.

Ofe Egusi with Uziza leaves. Fried Egusi Soup with Uziza Leaf vegetable Variations. This egusi soup recipe can also be garnished with other leafy vegetables such as ugu, bitter-leaf, ukazi, utazi, garden egg leaves, Soko, Tete, and so many others. This West African dish made with a local melon seed (Egusi) and leafy green vegetables.

Ugu Uziza Leaves Stir-Fried Egusi Soup Recipe was actually the frying method of preparing egusi soup.

We also have the boiling method, check the recipe here which was flavored with bitter leaves.

This Egusi Soup Recipe clearly seen here was flavoured with ugu and uziza leaves which gave this recipe a super unique taste and flavour.

You can cook Ofe Egusi with Uziza leaves using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ofe Egusi with Uziza leaves

  1. Prepare 4 cups of egusi(grinded).

  2. It’s of Goatmeat.

  3. Prepare cubes of Maggi.

  4. It’s 1 of full sized Mackerel(fresh fish).

  5. It’s of Fresh pepper.

  6. Prepare of Stockfish.

  7. It’s of Kpomo.

  8. You need 2 spoons of grinded crayfish.

  9. It’s of Palm oil.

  10. Prepare leaves of Fresh Uziza.

  11. It’s 2 of onion bulbs.

  12. You need to taste of Salt.

  13. It’s 1 tablespoon of okpehe.

Uziza can be used as a leaf or as its seed, which is usually dark and tiny in size.

Uziza seed is first ground before use while uziza leaf can be shredded or used as a whole leaf depending.

Read Also: How To Prepare Edikang Ikong Soup With Beef.

Fresh Pepper Utazi leaf is bitter and used for cooking peppersoup,african salad and nkwobi; uziza leaf has pleasant aroma/scent and used in making most cocoyam soup,like i use it for my egusi soup together with ugu; while okazi is strong and has just neutral taste,used for afang soup, and others.

Ofe Egusi with Uziza leaves instructions

  1. Wash your goat meat,stock fish,fresh fish and kpompo properly and put in a pot,spice with blended pepper,Maggi,and onions, remove the fresh fish after 15 mins,so it odesnt overcook..cook till meat becomes tender.

  2. Blend fresh pepper,okpehe and onion and set aside,wash your Uziza leaves with little salt,slice it very small and set aside.

  3. In a dry empty pot,pour in your palm oil,allow to heat for some seconds,do not bleach the oil,add your blended pepper,okpehe and onion to the pot and stir fry for 5 minutes.

  4. Add your grinded egusi into your pepper mix and keep stirring for 10 min so as not to get burnt.

  5. Pour in your meat stock,your meat,fresh fish,stock fish,kpomo, add the grinded crayfish,put the Maggi cubes and little salt, you can add a little water if you feel its too thick,cover the pot and cook for 10 minutes.

  6. Add your sliced Uziza leaves and stir for 3 minutes and voila your egusi is ready…

  7. You can serve it with any swallow of your choice either;fufu,wheat,semo,garri,Amala or even with white rice or akidi white… Enjoy ๐Ÿ˜˜๐Ÿ˜.

My mum actually told me a kitchen tale about a newly wed(a.k.a Cathering practical) who wanted to impress her mother-in-law and decided to cook Ofe Nsala, but instead of Utazi leaves, she made use of Ukazi; unknowingly converting the soup to Afang soupโ€ฆโ˜บ. c.

Grind the egusi seeds until smooth and then dissolve with lukewarm water to form a paste.

Heat up the palm oil until hot, add diced onions and the dissolved egusi.

Add the bitter leaf and a little water or the meat stock.

Stock fish Okro soup can be cooked with egusi lumps and if that is the case, then cook with the lumpy egusi soup recipe and then add your okro at last.