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Why You Cry When Cutting Onions

 Why You Cry When Cutting Onions Victor21 57 secs  

   Ever wonder why your eyes fill with tears when you chop an onion?

One eye doctor pinpoints the culprit.

Onions use sulfur in the soil to create

amino acid sulfoxides, which are sulfur compounds that readily turn into a gas. When an onion is cut open, it releases the sulfoxides and enzymes, which react and create a gas called syn-propanethial-S-oxide.

Because onions grow underground, this gas helps deter critters that want to feed on them.

But the gas is also what causes your eyes to water when chopping onions, said Dr. Robert Rosa Jr., an

ophthalmologist at the Texas A&M College of Medicine.

"It really is a complicated chemical process that creates the gas," said Rosa. "They all act as precursors that create the lachrymatory processor -- or what makes you tear up."

    White, yellow and red onions all have higher concentrations of the onion enzyme necessary to create this gas, while sweet onions, green onions and scallions have lower concentrations. Also, some people are more sensitive to this gas than others, he said.

"Your eyes have a set of nerves that detect anything that's potentially harmful to your eyes. Your eyes react to the gas that is formed, and your eyes try to flush it out with tears," Rosa explained in a school news release.

However, onions pose no serious threat to your visual health.

"Chopping onions can cause some burning and irritation and tears. Other than that, it's pretty safe on your eyes. It's a temporary sensation with no known long-term effects, nor will it worsen any other conditions, like pink eye ," Rosa said.

Goggles can prevent the gas from reaching your eyes while cutting onions, but they aren't really necessary, he added.

"Some people may cut the onions in a bowl of water," Rosa said. "I'd personally recommend using eye drops, like comfort drops, to help lubricate or rinse the eyes and dilute the gas exposure to the eyes."

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Nigerian Egusi Soup (Fried Method)

The Egusi Soup recipe described on this page is the Fried Method of preparing Nigerian Egusi Soup (Ofe Egusi). This is the oil before egusi method.

Fried Egusi Soup

Nigerian Egusi Soup (Caking Method)

Egusi and Ogbono Soup Combo

 Akpuruakpu Egusi

Egusi Soup for Haters of Egusi Soup

Sunflower Seeds "Egusi" Soup

Other ways of cooking Egusi Soup:

Egusi Soup (Caking Method): I also call this one the Egusi Before Oil method. No frying is involved, making is a healthier way to prepare Egusi Soup.

Akpuruakpu Egusi: where the ground egusi is molded into balls and cooked in the soup such that you will be eating the egusi balls like meat while enjoying the meal. The surrounding egusi in the soup is prepared using the caking method. Go check it out.

If you have been with All Nigerian Recipes for some time, you will know that the fried egusi method is not my favourite way to prepare Egusi Soup. It is not my favourite because it involves frying the ground egusi (melon) seeds. This gives me heart burn. The soup also needs more palm oil than the caking method.

But since I have been receiving requests for how to prepare it, here we go!

Ingredients

4 cups (500g) Egusi (Melon) seeds

3 cooking spoons red palm oil

Beef: best cut and Shaki (cow tripe)

Fish: dry fish and stockfish

2 tablespoons ground crayfish

Pepper and Salt (to taste)

Vegetable: Nigerian pumpkin leaves, spinach or bitter leaf

3 small stock cubes

1 small ogiri okpei (optional)

Important tool

Spice grinder for grinding egusi (melon) seeds:

Notes on the ingredients

To be honest, I may have put 3 cooking spoons of palm oil up there but you will need more. You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If the ground egusi is not well coated, it will burn during frying and the resulting Egusi Soup will be dry and have a burnt taste. If you are concerned about the quantity of palm oil you will used for this soup, it is best to prepare your egusi soups using the Caking Method.

The best meat for Nigerian soups for swallows is red meat with beef being the most common. You can also use goat meat. I have seen some people cook Egusi Soup with chicken, that's fine but the elders will not like it. 😀

If you use chicken, please do not use dry fish and stockfish because those two cannot co-exist with chicken in the same Nigerian pot. 😉

If using bitter leaves, add it a bit earlier because it is a tough vegetable (see the cooking directions below). Remember that they need to be washed to remove all the bitterness unless your family prefers it with the bitter taste.

Ogiri okpei is made with locust beans. It is known as iru in Yoruba. It adds a traditional taste to Egusi Soup.

Before you cook Egusi Soup

Before preparing the soup, soak the dry fish and stock fish till soft. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.

When the fish and stockfish are soft, de-bone and break them into sizeable chunks.

Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside.

Rinse the vegetables to be used and cut into tiny pieces.

Cook the beef and fish with the stock cubes till they are well done. You should start cooking the toughest meat and fish first and add the others as they get done. If using a normal pot, I will start with stockfish and shaki, add beef after about 1 hour and cook till done. I can add the dry fish when all the other meat and fish are cooked because it is already cooked, you just need to cook it long enough till it is soft and integrated with the rest of the ingredients. With a pressure pot, I do it differently but that is a process for another post.

Set all these aside.

Cooking Directions

Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying. If the oil is not congealed, add the egusi as soon as the oil is translucent. Mix the ground egusi with oil till every grain of egusi turns yellow.

Start stirring the egusi on low to medium heat. Keep stir-frying for about 10 minutes.

Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time.

Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.

Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).

Stir very well and add the cooked stockfish, shaki and meat.

Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.

Cover and leave to simmer and it is done!

The perfect swallow for Egusi Soup is Pounded Yam. You can also serve it with Eba (Garri), Agidi, Amala, Semolina Fufu, Tuwo Shinkafa or Cassava Fufu.

OFADA JOLLOF

INGREDIENTS

1 ½ cups Bleached palm oil

2 tablespoon Locust beans

6 large Green bell pepper

5 small Green scotch bonnet

1 large bulb Onion

1 medium bulb Onion (chopped)

Beef (preferred amount)

Shaki (tripe) - (preferred amount)

Ponmo (cow skin) - (preferred amount)

Offals (optional) - (preferred amount)

2 tablespoon Crayfish

1 Onga classic

2 ½ cups Ofada rice

METHOD

Wash the peppers and onions and blend in a food processor or blender. Set aside.

In a clean pot, add the palm oil, let it heat up on medium heat, add the chopped onions and locust beans and fry till the onions begin to float on the oil.

Pour in the pepper, stir it all together, cover it up and allow it to cook until the oil begins to float over the pepper sauce.

Add beef stock, taste for seasoning

Season with crayfish, salt and Onga Classic. Stir and cook for a few minutes.

Add your choice of meat, and water, cover the pot and bring to a boil.

Add your ofada rice, cover the pot and cook on low heat for 10 - 15 minutes

Serve as it is, or serve with boiled egg and plantain.