Every nation differs in one way or the other. Nigeria is a great nation with population of 160Million. Nigeria has over 250 tribes and each tribe has its own culture which makes it unique.
Nigeria differs from other countries in politics, music, sports and food. Nigeria has the best dishes in Africa because of the vast population that brings varieties.
Nigerian food is flavourful and spicy. A typical Nigerian dish has a flavour profile containing salt, chili pepper, bouillon cubes (Maggi and Knorr stock cubes) and other herbs and spices. Due to international influences on Nigerian food culture, we use both local and foreign spices.
Some common herbs and spices include thyme, curry powder, grains of paradise, ginger, allspice, African blue basil, nutmeg and cloves.
Typical Nigerian dishes take a while to cook. The average cooking time ranges from one hour to five, depending on the meal and ingredients. As with all dishes, there are a few tricks to save time – the most beneficial being prepping. Prepping and freezing commonly used items like meat, pureed pepper and beans will cut cooking time in half. Tasks like peeling beans for local favourites like moi-moi (steamed beans pudding) and akara (bean cake) take an average of four hours.
Typical cooking ingredients include Maggi/Knorr stock cubes, chili peppers, crayfish and palm oil. For those who live outside Nigeria, sourcing ingredients can be a challenge when it comes to preparing authentic Nigerian food. Most ingredients can be found in local African grocery stores, and close substitutes are usually available in other ethnic grocery stores.
Step-by-step recipe instructions of how to cook egusi soup.
Ingredients:
1kg of Meat/Fish
2 Average sized Onions
2 teaspoon salt
1 Cubes of maggi
12cl Cup full of blended mellon
12cl of Palm Oil
2 Cooking spoon full of blended fresh pepper
Sliced Pumpkin Leaves
Directions:
1. Wash the meat, place them in the pot, add 2 cubes of Maggi, 1 teaspoon of salt, slice one of the onions and add to the meat then steam.
2. Place an empty pot on the fire and allow to heat for 1 minutes
3. Add the oil to the hot pot and leave it to heat for another one minute
4. Slice and add 1 onion and leave ito to hear for 30 seconds
5. Add the blended melon and mix all together
6. A the water you used in perboiling the meat and then add little extra water
7. Cover and leave for 5 minutes then mix again
8. Add the meat
9. Add 2 Teaspoons of salt
10. Add 1 cube of maggi
11. Mix and leave to boil for 7 minutes
12. Add the sliced and washed pumpin leaves
13. Leave the soup to boil for another 5 minutes
14. Your Egusi soup is ready
15 Serve it with garri, fufu or pounded yam
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