When I was serving as a youth corper, one day at the Corps Members Lodge, I was bored, lonely, and hungry. There was nothing to eat basically because no one was around to cook. We were all away, enjoying our break (school break) which is still on, technically I decided to make a pot of soup. Being an adventurer and someone that loves to try new things, I decided to cook something Ive never done before; something out of my imagination. The idea of garden egg cabbage egusi soup played on my minds screen... INGREDIENTS: Clean water, salt, dry pepper, some cubes of maggi, palm oil, garden eggs, grounded egusi, cabbage, crayfish, bitter leaves, onions, fresh fish (iced), ogba (or ogiri). PREPARATION PROCEDURE 1. Ensure that there is enough kerosine in your stove, 2. Wash your pots, spoons, and other utensils to be used, 3. Prepare the fish and wash it thoroughly, 4. Put the washed fish into a clean pot; add some water and place the pot on moderate heat, 5. Add your sliced onion(s), some salt, dry pepper, and a cube of maggi, 6. Allow to heat for 15-20 minutes, while waiting for the fish to be done: 7. Wash bitter leaves and drain the bitter juice until the desired level of bitterness is achieved, 8. Wash the garden eggs, 9. Carefully grate the garden eggs, 10. Wash cabbage thoroughly and slice it into desired form, when the fish is done: 11. Remove steamed fish from the water and set the water aside, 12. Fry the fish with groundnut or palm oil (I used palm oil), 13. Place a clean dry pot on the stove, 14. Add a moderate amount of palm oil and allow to heat, 15. Pour the grounded egusi into the hot oil and stir properly, 16. Add the water you used to steam the fish and stir again, 17. Add some more water until the desired quantity is gotten, 18. Add the crayfish and spice (salt, dry pepper, maggi)... CAUTION!!: Do not forget that the water used in steaming the fish is already spiced. 19. Allow to boil for about 6-7 minutes (stir every 2-3 minutes), 20. Add ogba, stir and allow to boil for another 5-6 minutes, 21. Add garden egg, stir and allow to boil for about 2 minutes, 22. Add cabbage and washed bitter leaves and stir thoroughly, 23. Add the fried fish and allow to boil for about 1-2 minutes. 24. Food is ready; carefully remove your soup from heat.. 25. Serve with eba, pounded yam, semovita, wheat, amala, etc and I ate mine with eba and a can of malt drink. MY FINDINGS 1. The soup was thick and heavy. This may be due to the grated garden eggs, the ogba, and of course, the egusi... 2. The soup had a seedy appearance which was obviously due to the garden eggs used, 3. There was a unique, pleasing taste the garden eggs offered, it gave the egusi a different taste from the usual, 4. The overall taste of the soup was FANTASTIC! (as confirmed by my colleagues). CONCLUSION I may not be wrong if I call myself an Experimentalist. I love trying out new things, just for the fun of it. My garden eggs, cabbage, and egusi soup stunt was a huge success. In fact, one of my colleagues had to eat it twice that evening! I encourage fellow facebookers to give this a try at home, Im sure you all would enjoy it. Here are some photos on the process
Posted on: Tue, 07 Oct 2014 09:20:13 +0000
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