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COOK WITH JAYNE: EGUSI AND UZIZA SOUP

I tell my friends that if I didn’t have a full time job in the development sector, I would definitely be in the food industry cooking and making people happy. I love food! Food gives this satisfaction that nothing else can give. A well cooked meal can turn hatred into love or enemies into best friends.
I always say a hungry man is an angry man (and woman too). Once the stomach is empty is breeds anger and violence. Somethings in life; like the civil war or maybe some well known community rivalries could have been adverted if someone had just cooked a decent meal and shared among the people. Forgive me if I am wrong, but I have seen where food settled serious matters and I am not talking about love portion here oh. Just some well prepared, delicious, finger licking food. 
So, if you have not tried cooking egusi soup with uziza then you are missing out. I have shared okro soup and uziza recipe here so uziza leaf is not new to my kitchen. I think the scent and flavour is awesome and it is a must try in traditional soups for every cook. If you want to change your game in the kitchen use uziza and thank me later.


Ingredients
Goat meat
Assorted meats
Stock fish
Grinded crayfish
Perinwinkles (washed & cleaned)
Fresh red pepper (grinded)
Fresh yellow pepper (grinded)
Grinded hand peeled egusi
Chopped Ugu leaves
Chopped uziza leaves
Onions (chopped)
Ogiri okpeyi
Fresh tomatoes (grinded)
A pinch of salt (optional)
Half cooking spoon of palm oil

Spend time cooking the meat and other animal parts to make sure they are soft and chewable. Add the oil, onions, crayfish and peppers, some warm water and leave to cook for about 15 minutes. Then add the egusi, ogiri okpeyi and salt. Allow to cook for 15 minutes while stirring occasionally. Then add the tomatoes and allow to cook for 10 minutes. And lastly, the vegetables; ugu and uziza and should not be cooked for more than 5 minutes and serve warm.

The trick to a mouth watery and tasty egusi and uziza soup includes the following:

  • Make sure the egusi is hand picked. The taste is always different and more natural
  • Yellow pepper gives the soup a different and unique flavour slightly different from just the red pepper
  • And lastly, the tomatoes gives it a subtle, stewy and mind blowing twist to the soup.
Ciao!

jaynewhyteonline

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