Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pounded yam and bitter leaf soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. In regards to cooking, it’s very important to take into account that everybody started somewhere. I don’t know of a single person who came to be with a wooden cooking spoon and ready to go. There’s a great deal of learning that needs to be completed as a way to become prolific cook and then there is definitely room for advancement. Not only can you will need to begin with the basics when it comes to cooking however, you almost should begin again when understanding how to cook a fresh cuisine such as Chinese, Thai, or Indian food.
Pounded yam and bitter leaf soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Pounded yam and bitter leaf soup is something which I’ve loved my entire life.
This delicious soup can be served pounded yam. Pounded yam is simply boiled yam that has undergone the process of pounding (usually with mortar and pestle). Bitter Leaf Soup served with Pounded Yam Cocoa-yam (pounded) Half cup ofor (alternative tickener) The bitter leave soup takes almost the same process as the making of Oha soup. See recipes for Pounded yam with egusi soup too.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pounded yam and bitter leaf soup using 9 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Pounded yam and bitter leaf soup:
- Take 1 tuber of yam
- Prepare 2 cups grounded egusi
- Get 4 seasoning cubes
- Make ready leaf Bitter
- Make ready 1 onion
- Take 1 cup palm oil
- Get 5 bonnets
- Make ready 7 tomatoes
- Get Meat or fish
I am yet to figure out a way to preserve this food over twenty-four hours. Add the soft pounded ede (cocoa-yam), ogiri (optional) and allow them to dissolve, add the bitter leaves, maggi (seasoning) and more salt to taste then cover and cook for five minutes Now you have a pot of bitterleaf soups, one of the best of Nigerian soups Bitterleaf soup (ofe onugbu) Came in for the classic pounded yam and egusi, but instead had Ogbono & eba/gari. Also took some jollof rice with plantains to-go. Nice restaurant with well made Nigerian cuisine.
Instructions to make Pounded yam and bitter leaf soup:
- Peel the yam wash and cook in a pot. When it is done pound with peston and mutter.
- Wash the bitter leaf till the bitterness is out, great the tomatoes, pepper, bonnet and onion, fry in the palm oil, add little water grounded egusi, allow the egusi to cook and add the bitter leaf, add seasoning cubes, salt and cooked meat or fish, cover the pot and let it cook.
Also took some jollof rice with plantains to-go. Nice restaurant with well made Nigerian cuisine. The chicken meat was a tad hard, but the fish was delicious with a well balanced and bold symphony of flavors that was a culinary delight. Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, Palm oil, other vegetables, seasonings, and meat.
This usually means that at any particular pounded yam and bitter leaf soup time on your cooking cycles there is quite probably someone somewhere that is worse or better in cooking than you. Take heart from this because the best have bad days when it comes to cooking. There are many men and women who cook for different reasons. Some cook as a way to consume and live while others cook since they actually enjoy the whole process of ingestion. Some cook during times of emotional trauma yet many others cook out of sheer boredom. No matter your reason behind cooking or understanding how to cook you need to begin with the fundamentals.
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