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E²Ô³Ù°ùé±ð - Egusi and Pounded yam

Ingredients:

• Ground melon (40 oz)
• Stockfish (20 oz)
• Crayfish (3 packs of 5 oz)
• Dry fish (2 packs of 5 oz)
• Kini fish
• Habanero (red and orange) 1 pack
• Kpomo (cow skin) 2 lb
• Beef/Goat meat 5 lb
• Cow tripe (10 oz)
• Spinach 10 packs
• Palm Oil (1 large bottle of 34 Fl oz)
• Onions (10 large balls)
• Knorr cube seasoning (1 sachet of 25 cubes)
• Vegetable chopper
• Plastic wrap
• Poundo Yam (10 lb)

Preparation of Pounded Yam

Bring water to the boil, and add the poundo yam powder gently, while stirring with a spatula, to make a homogenous paste. Place the pot back on low heat, add some boiling water, and allow it to cook for about 10 minutes. Then stir it again with a spatula, until the paste cooked and is smooth without bumps.

Preparation of Egusi Soup

Boil the meat, cow tripe, separately. Add salt and Knorr cube seasoning to taste. Also dice the onions and add to the meat.

Pick out the bones from the dry fish and also pick out dirt from the crayfish. Blend the crayfish to be coarse and not finely smooth.

Put some palm oil into the pot, and warm for about 5 minutes, Add diced onions, Knorr cube seasoning, the meat, cow tripe, meat broth, and salt to taste. Then add the ground melon and cover the pot, allowing it to simmer and cook properly while stirring with a spoon.

With the stove on low heat, add the diced vegetables (spinach) to the soup, stir to mix adequately, then cover the pot to allow the heat to circulate. You may put off the heat properly and allow the left over steam to bring the soup to cook.

Beverage/Dessert -Tiger nut drink / Coconut chips

Ingredients    

• Tiger nut seeds (3 lb)
• Granulated sugar (1 lb)
• Ginger (10 bulbs)
• Pineapple (2 large-sized balls)
• Dates (1 lb)
• Coconut (1 ball)

Preparation of the Drink

Wash the tiger nut seeds very well and soak the tiger nuts in clean water overnight. Change the water regularly after 6 hours intervals to prevent fermentation. Add ginger, pineapple, dates (without seeds), and coconut, then blend with the water to taste. Sieve the fiber out using a clean muslin cloth and refrigerate the filtrate for drinking. Add sugar to taste.

Dessert Coconut chips

• Coconut oil (20ml)
• Coconut milk (100 mL)
• Lime juice (20 mL)
• Vanilla extract
• Unsweetened coconut flakes (3lb)
• Salt
• Granulated sugar (1 lb)

Preparation of Caramelized Coconut Chips

Place about 10 ml of Coconut on a heated pot, add some granulated sugar and stir until it melts into a paste. Add the lime juice, and the vanilla flavor and let it cook for about 7 minutes. Once everything has properly mixed little, add the unsweetened coconut flakes and stir in the mixture, until it is well mixed.