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Ikenna44

How To Prepare Egusi Soup

This Nigerian Egusi Soup recipe will show you how to make this popular West African soup with melon seeds. Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes. Particularly, in Nigerian culture , egusi is a popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish! Nigerian Egusi Soup Recipes This recipe will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds. 1 cup blended onions (about 3- 5 and fresh chilies, to taste) 4 cups egusi (melon seeds, ground or milled) 1⁄2 – 1 cup palm oil 2 teaspoons fresh Une (Iru, locust beans) Salt (to taste) Ground crayfish (to taste) 7– 8 cups stock Cooked Meat & fish (quantity and variety to personal preference) 2 cups cut pumpkin leaves 1 cup waterleaf (cut) 3 tablespoons bitter leaf (washed) EGUSI PASTE: 1. Prepare the egusi paste: 2. Blend egusi seeds and onion mixture. Set aside. MAKE THE SOUP: 1. In a large pot, heat the palm oil on medium for a minute and then add the Une. 2. Slowly add the stock and set on low heat to simmer. 3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape. 4. Leave to simmer for 20 – 30 minutes so the balls cook through. 5. Add the meat and fish and other bits which you’d like to use. 6. Add cut-up pumpkin leaves. 7. Add the waterleaf. 8. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt. 9. Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes. 10. Stir, check seasoning and adjust accordingly. Now you can sit back and enjoy your delicious Nigerian Egusi Soup!

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Ikenna44

Fried Plantains And Cuban Style Pot Roast Bring New Flavors To Hanukkah

S J. covers our community better than any other source and provides news you can't find elsewhere. Support local Jewish journalism and give to J. today. Your donation will help J. survive and thrive! Support J. Smashed fried plantains topped with Cuban-style pot roast make a perfect Hanukkah appetizer. (Photo/Faith Kramer) JEWISH LIFE > FOOD > RECIPE Fried plantains and Cuban-style pot roast bring new flavors to Hanukkah BY FAITH KRAMER | DECEMBER 8, 2020 mashed plantains that are double fried in oil are perfect for Hanukkah, and the ideal companion to a shredded, Cuban-style pot roast main course. My sister taught me to make these twice-fried plantain slices (tostones ), which she learned from her Cuban American in-laws. The pot roast is my version of the Cuban favorite ropa vieja and can be made in advance. For a Hanukkah appetizer, place a tablespoon of meat on top of a cooked plantain and garnish with chopped olives and cilantro. Shredded Cuban-Style Pot Roast with Olives Serves 6 to 8 3 lbs. boneless beef chuck roast or brisket 2 tsp. ground cumin, divided 1½ tsp. salt, divided, plus as needed 1½ tsp. ground black pepper, divided 3 Tbs. oil, divided, plus extra as needed 4 cups chopped onions 2 Tbs. minced garlic 2 cups chopped red bell pepper 1 tsp. dried, crumbled oregano 1 tsp. paprika ¼ tsp. cayenne, optional 28-oz. can crushed tomatoes with liquid 1 large bay leaf 2 Tbs. lemon juice 2 Tbs. orange juice 1¼ cups roughly chopped pimento-stuffed green olives, divided 2 Tbs. distilled white vinegar ¼ cup chopped cilantro or parsley Cut off excess fat from meat (leave a ¼-inch layer on brisket). Combine ½ tsp. cumin, ½ tsp. salt, ½ tsp. black pepper. Rub over meat. Let sit on plate for 20 minutes. Heat 2 Tbs. oil in large pot or Dutch oven over medium-high heat. Brown beef, 5 to 7 minutes a side. If necessary, cut meat in half and brown in batches. Place back on plate. Add 1 Tbs. oil to pot. Add onions. Sauté 5 to 7 minutes until softened, stirring occasionally. Add garlic. Sauté 1 to 2 minutes until golden, stirring often. Add bell pepper. Sauté 5 minutes, stirring occasionally. Stir in 1½ tsp. cumin, 1 tsp. salt, 1 tsp. black pepper, oregano, paprika and (optional) cayenne. Sauté 1 minute. Stir in tomatoes with liquid and bay leaf. Simmer. Stir in lemon and orange juice. Add beef with accumulated juices. Return to a simmer. Spoon sauce over meat. Cover. Lower heat to keep at simmer. Simmer 2 to 4 hours until a dinner fork easily glides through. (Cook to tenderness, not time.) Every 30 minutes, spoon liquid over meat. Every hour, turn meat over in liquid. Add ¼ cup water if pot dries out. Remove meat to fresh plate. Let rest at least 20 minutes. Shred by hand or with two forks. Heat uncovered pot with cooking liquid on medium high. Simmer 20 to 25 minutes. Stir occasionally until thickened to consistency of thick pasta sauce. Stir in 1 cup olives and vinegar. Taste. Add salt if needed. Stir in meat. Simmer 10 to 15 minutes, stirring occasionally, until reheated. Garnish with ¼ cup olives and cilantro. Double-Fried Smashed Plantains (Tostones) Serves 6 4 large greenish-yellow plantains Oil for frying 1 Tbs. kosher or coarse sea salt, or as desired, optional Cut ends off of the plantains. Score raised ridges with knife. Peel or slice off skin. (Skin will be tough.) Cut into 1-inch slices. Heat ½ inch oil in a large, deep, heavy skillet over medium-high heat. When oil bubbles around a bit of plantain, fry half the slices flat side down for 2 to 3 minutes, until bottoms are golden brown. Use metal tongs to turn over. Fry 1 to 2 minutes until bottom is golden brown. Drain on a plate lined with paper towels. Repeat. Turn off heat. Leave oil in pan. Place 8-inch piece of plastic wrap on a cutting board. Place plantain slices flat side down. Cover with second piece of wrap. Whack 2 to 3 times with sauce pan bottom until flattened. Return plantain to plate. Repeat. Reheat oil over medium-high heat. Working in 3 to 4 batches, fry the smashed plantain pieces about 2 minutes, until bottom is browned. Turn with tongs. Fry about 1 minute. Drain on paper towels. Repeat. Sprinkle with salt. Serve hot, warm or room temperature.