I have been craving egusi soup with bitter leaves for a while now. I’m one of those few people who like bitter leaves and drink the juice especially because of its benefits. And for the first time, I’m using cow leg in my soup. I use other types of meat but the cow leg was available when I wanted to cook, so I used it. Egusi soup is a Nigerian soup it is prepared by both my Igbo and Yoruba family. However, this post focuses on the Igbo preparation style and it is called ofe egusi in Igbo.
Bitter leaf is a very medicinal and nutritional plant. You can read about the benefits here and no, it’s not as bitter as it sounds. If washed properly, it has a sweet like taste. This soup is a first for me and also the first time I am cooking intestine (meat) myself. I eat it when my mom cooks but it’s my first time cooking it. I added very little ogbono as a thickener. I could have used achi (mainly known for soup thickening) or any other thing but I wanted to intensify the slimy consistency of the soup. I ate it with amala 😉
I shared a picture of my already made ogbono soup with okro on my WhatsApp stories and my friends starting hounding me for the recipe. I didn’t take any pictures until I was done making it because I didn’t plan to blog it. However, I will get pictures of the ingredients I used from my previous food posts.
Ogbono is quite easy to make. You can grind the ogbono in the market or at home, depends on what you want. You just have to make sure the ogbono seeds are fresh and the grinder is clean.
Plantain is a versatile food. You can roast it, fry it in different ways, turn into flour, cook it as a porridge or just boil it. The more popular version of plantain porridge is the with the unripe one because it has more iron. However, I’m using the ripe ones, although it’s not so ripe. Plantains are an excellent source of potassium, fibre, magnesium and iron. It has vitamin A, C, B6.
Moringa powder is gotten from the dried leaves of the moringa plant. It’s necessary to differentiate between the benefits of the leaves, seeds, flowers and powder. Although from the same tree, they have their uses. The leaves, which the powder comes from is the most nutritious part of the plant.
Moringa powder is a rich source of many nutrients like Vitamin A, Vitamin B, Vitamin C, Vitamin D and Vitamin E. In fact, they have many more vitamins than the richest sources such as carrots, oranges and milk.
Yes… You read right. I made scrambled eggs with pineapple, and the taste was so heavenly. When I finished eating I just staring at my plate thinking why I didn’t do it sooner. The decision to add pineapple to the egg was spontaneous. I was thinking of a way to jazz up my food and bam!
This beautiful morning, I am having bean fritters and millet pap/porridge. Which is as good as it tastes. Nigerian bean fritters are locally known as akara. It is made from beans and popularly eaten across many homes as breakfast. Millet pap is made from fermented millet grains and is widely used for weaning children.
The first time I ate this food was in my mother’s home town (Imesi-Ile, Osun state) and it is called muke in her dialect although generally called adalu in Yoruba. So, the local name for this dish is adalu ati dodo or muke ati dodo💃.
First of all, I can’t help but admire the advertising prowess of vegetable oil companies. It takes a lot, to sell poison as the good stuff. When I was very little and my mom switched from the local groundnut oil to vegetable oil because we are trying to live healthily and then the message was (and still is) how healthy vegetable oils are.