2 unripe plantains
Pinch of salt
Sunflower oil for frying
Peel of the skin of the unripe plantains
slice into any desire shapes, it can be cut circular or vertically using a knife, slicer or potatoe peeler
Add salt and mix together
Heat up oil untill very hot, add a little piece of plantain at a time and fry until lightly brown
Remove and place in a kitchen towel to drain excess oil
Server cold or store in an air tight container for future use.
Green seasoning is a mixture of fresh fresh herbs used throughout the Caribbean to marinate all types of meat, fish and in making sauces or soups. It has a unique flavor.
Below is the ingredients i used in making mine.
2 Scotch bonnet pepper
1 Bundle parsley
1 Bundle basil
1 Large onions
12 Garlic gloves
1 Bundle spring onions
1/4 cup of water
Wash and trim the ingredients
Cut into smaller pieces
Transfer all the ingredients into a blender, add water and blend until pureed
Pour into jar, store in a refrigerator until ready to use
Egusi soup also known as melon seed soup, is a Nigerian dish made by ground up melon seeds.
It can be made either by frying the melon seeds or without frying.
Egusi seeds are rich in protein, fat and excellent source of vitamin B complex. Diffrent tribes in Nigeria has different ways of cooking Egusi soup, the soup is complimented with leafy vegetables which makes it more nutritional and delectable.
500g of beef (Any cut will do)
1 and a 1/2 ground Egusi seeds
1 knorr cubes (or maggi)
2 small chopped onions
200g minced kale
1 tablespoon ground crayfish
5 tablespoon of palm oil
1 mackerel-fried (can be added without frying directly into the soup if you prefer)
2 yellow peppers (hot)
1 cup of water
salt to taste
Cut the meat into smaller pieces, season with a half a knorr cube, salt and one chopped onion.
Add one cup of water and cook for 30 minutes or until the meat is tender.
Add water into the Egusi and mix properly to make a paste.
Heat the oil in a pot, add onion and saute for 3 minutes and add the Egusi mixture.
Stir and fry for about 5 minutes.
Add the ground crayfish, pepper, knor cube seasoning and the cooked meat with stock.
Allow to cook for 5 minutes, gently stir all together.
Add the minced kale, salt and allow soup to simmer for another 5-7 minutes or util the vegetables are cooked properly.
Serve with fried fish and any swallow of your choice. I served with manna-fufu this time.
Note: You can always add more water to the Egusi soup depending on how thick or thin you want it to be.