Ingredients
Grinded Egushi
Palm oil
Stockfish
Beef or any other assorted meat of your choice
Cowskin
Grinded Crayfish
Pepper
Bitterleaf & Ugwu (optional)
Locust beans
Seasoning
Salt
Onions (optional)
Procedures
1. Boil stockfish and meat together then set aside
2. Mix your Egushi & meat stock to make a paste & set aside
3. Preheat your palm oil
4. Add in your Egushi paste bit by bit & keep stirring to avoid burning
5. When it is fried a little add in your meat stock, locust beans & stockfish and continue to cook
6. Add in your washed Bitterleaf, meat, Pepper & stir
7. Add in your seasoning, cow skin, grinded crayfish, and salt to taste & cook for 5 to 10minutes
8. Add in your Ugwu leaf then stir & cook for 1min
Your Egushi soup is ready to be served with swallow of any kind or with Rice.
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