Themarketfoodshop will regularly put up features like this to help you plan your meals and shop easy.
I visited www.bellanaija.com this weekend and discovered the most amazing Nigerian food blogger , Matse Uwatse Nnoli of www.matsecooks.com.
Matse, puts together the finest Nigerian ingredients to give mouth watering world class Nigerian meals.
EGUSI TOMATO PEPPER SOUP
The recipe below is from her recent feature on bellanaija.com;
A SPECIAL COMPLETE PACK CONTAINING ALL INGREDIENTS FOR THIS SOUP IS AVAILABLE in store themarketfoodshop for N2800 only.
This recipe is for EGUSI TOMATO PEPPER SOUP
Serves: 4
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Meal type: Main
INGREDIENTS
250g chicken/turkey (cut into portions)
1 whole fresh/dried cat fish (cut into 4 pieces or chunks if it is dried fish)
3 cooking spoons of vegetable oil
6 large tomatoes (blended)
8 fresh habanero pepper (blended)
1/2 large onion (blended)
2 Iwo/Erhe/calabash nutmeg (pounded)
5 tablespoons of egusi (blended)
2 tablespoon of tomato paste
Seasoning cubes
Salt to taste
HOW TO PREPARE
Cook the chicken/turkey in 2 cups of water with onion, salt and seasoning cubes. cook till its tender.
Pound the Iwo/erhe/calabash nutmeg in a mortar until smooth. Using a blender or food processor may be tricky because of the quantity.
Blend the tomatoes, onion and pepper until it becomes a paste. Add the pounded iwo/erhe/calabash nutmeg. Sprinkle in the egusi and blend to a mix.
This will give you an orange looking paste.
Pour the blended mix into the pot containing the cooked chicken/turkey and stir properly with your cooking spoon to mix perfectly with the broth.
Add the vegetable oil and stir. Cook until it starts boiling.
Add the tinned tomato paste, seasoning and salt to taste. Cook for 5 minutes.
Add a little water to the pot …or more if you want the sauce to be a bit lighter in consistency (you know we all have different likes). Gently add the fresh fish, make sure the sauce covers it. You can also drop in the dried fish chunks if this is your fish of choice. Allow to boil for 5 minutes. Take note to reduce the heat so that the goodness of the sauce can sip into the fish. Don’t stir too much with your cooking spoon if you are using fresh fish. Simply hold the handles of the pot and twirl.
Cover the pot with a good lid and allow it to boil.
Cook until you see the vegetable oil come to the top.
This sauce will go well with steamed rice, pounded yam, fufu etc!
Remember, A SPECIAL COMPLETE PACK CONTAINING ALL INGREDIENTS FOR THIS SOUP IS AVAILABLE in store themarketfoodshop FOR N2800 only.
I will like to say a big thank you to the management of matsecooks.com for providing the recipe and picture used in this post.
For more amazing recipes such as this one , visit www.matsecooks.com.
Themarketfoodshop – NUTRITION.DIET.LIFESTYLE
