Easiest Way to Make Any-night-of-the-week Tuwon shinkafa and egusi soup

Tuwon shinkafa and egusi soup.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, tuwon shinkafa and egusi soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Tuwon shinkafa and egusi soup is one of the most popular of current trending foods on earth. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. Tuwon shinkafa and egusi soup is something that I've loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook tuwon shinkafa and egusi soup using 16 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Tuwon shinkafa and egusi soup:

1. {Prepare 3 cups of Shinkafar tuwo.
2. {Prepare 6 cups of water.
3. {Take 3 of bulb onions.
4. {Prepare of Ugu 2 handsful or any available vegetables.
5. {Take 3 cups of Egusi.
6. {Get 2 of cooking spoon Palm oil.
7. {Make ready 6 cubes of Seasoning.
8. {Make ready of Meat/chicken.
9. {Make ready 3 of big Dry fish.
10. {Make ready 2 of large Cow leg.
11. {Make ready 4 of ground pepper.
12. {Prepare 6 of Scotch bonnet.
13. {Make ready of Salt to taste.
14. {Take 2 tablespoons of crayfish.
15. {Prepare of Ganda.
16. {Prepare of Tomatoes.

Instructions to make Tuwon shinkafa and egusi soup:

1. Start by washing your pot put in water to the pots handle point.
2. Wash the rice very well and put in the pot after the water boil.
3. Open the pot cover a little bit so that your gas will not get spoil and be checking if the rice needs water.
4. As you are sure that the rice is very soft for turning into swallow take the pot from the gas to the sink to enable easy turning.
5. After turning then use nylon to divide into portions and preserve inside a food warmer.
6. For soup starts by washing the cow leg, Ganda and the meat then put them inside the pot with a moderate water because the meat also absorb water.
7. Add the 3 seasoning cubes, and salt to taste.
8. Allow to cook for some minutes until the meats are soft.
9. While cooking blend tomatoes, red bell pepper, scotch bonnet and onions.
10. When the meats are soft add palm oil allow to cook for 3 minutes.
11. Add the blending mixture, washed dry or smoked fish, cray fish and seasoning.
12. To the Egusi but it inside a bowl add water until it turns into purée keep aside.
13. Cut the Ugu leaf and wash it.
14. Add the egusi purée bit by bit and allow to cook for 8 minutes without turning.
15. Turn the egusi if it’s too thick then add water if it’s ok add the ugu and cook for 2 minutes.
16. Take the pot up the gas and serve.
17. Note: it can also be eaten with different types of swallows like oat, semo, amala, and pounded yam etc.

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