HOW TO PREPARE NICE SOUP

HOW TO PREPARE NICE SOUP

HOW TO PREPARE A NICE SOUP:

EWEDU SOUP:
ORIGIN: OYO STATE.
INGREDIENTS: 2 cups (1/2 litre) ewedu leaves, 1 teaspoonful iru, potash (optional) salt to taste.

PROCEDURE:
-   Remove Ewedu leaves from the stem, and wash them.
-   Chop into pieces on chopping board
-   Put one cup of the water on fire and bring to a boil.
-   Pour the chopped ewedu into the boiling water.
-   Add the iru (and the potash if desired).
-   Allow to boil for 10mins, with the pot uncovered.
-   Add salt to taste and cook for another five minutes.
-   Serve with obe ata (pepper soup) and eba, or amala or fufu.

GBEGIRI SOUP (COWPEA STEW)
ORIGIN: OYO STATE 
INGREDIENTS: 500g (160z) beans, 75ml (2.5floz) palm oil, 2tbsp (30mg) ground crayfish, 1tbsp (15mg) potash (optional), 1medium sized onion, 1 1/2 litres water, salt to taste.

PROCEDURE:
-   Wash and peel skin of beans.
-   Boil in a sauce pan, add potash and leave to cook till very tender.
-   Strain the beans through a sieve.
-   Place liquid beans extract in another saucepan.
-   Leave to cook for 5 minutes.


EDIKANG IKONG SOUP
ORIGIN: CALABAR
INGREDIENTS: 200g (8oz) snail, 250 (8oz) beef, 100g periwinkle, 1 whole medium stockfish, 1 large dry fish, 3tbsp (45mg) ground cray fish, 1 large sized onion, 30g (1oz) ground fresh pepper, 75ml  (2.5 floz) palm oil, 600ml (18floz) water, 2 medium bunches ugwu, 1 large bunch waterleaf, salt to taste.

PROCEDURE
-   Wash beef, snail and stockfish
-    Add salt and onions to taste and leave to boil for 30 minutes.
-    Fry the palm oil in a saucepan for 3 minutes, add 1/2 medium onion and 2 tbsp of pepper.
-    Wash and slice waterleaf and add to frying ingredient
-     Allow to cook for 15minutes.
-     Add all contents cooking on the fire into the saucepan.
-     Add washed periwinkles and crayfish.
-     Allow to cook for 15minutes or more.
-     Finally add ugwu and seasoning to taste.
-     Leave to cook for 5minutes.

BITTER LEAFSOUP (OFE ONUGBO)
 FROM ANAMBRA STATE
INGREDIENTS: 600g (18oz) beef, 1 medium dry fish 2tbsp (30mg) ground crayfish, 1medium stockfish tail, 4tbsp (60mg) ground fresh pepper, 100g (3oz) washed bitter leaf, 60g (2oz) cocoyam, 1tbsp (15mg) achi, 1 litre water, 15ml palm oil, 1 medium onion, seasoning, salt to taste.

PROCEDURE:
-   Wash bitter leaf and stockfish
-    Add sliced onion, seasoning and salt to taste
-    Cook till tender
-    Add fish and cook for another 5 minutes.
-    Peel the cocoyam, wash and cook in water in a separate pot for about 30minutes.
-    Then pound cocoyam in mortar until it draws, add palm oil and mix properly.
-     Add mixture into boiling ingredients, stir properly for about 2minutes.
-     Add crayfish, and fresh pepper, boil for 15minutes.
-     Finally add the property washed fitter leaf and leavde to boil for 8minutes.