light melon and blended uziza leaves soup recipe main photo

So Delicious Light melon and blended uziza leaves soup Nigerian Food

Best Food Ever: Light melon and blended uziza leaves soup certainly is one of my favorite nigerian dish. Today we will prepare Light melon and blended uziza leaves soup. Cut and wash your fresh fish with hot water to romove it 's sliminess, then put in a pot. This soup is one of the major dishes eaten in most parts of Nigeria. People tend to diversify a little when preparing it,depending on what works and what is. (Uziza Leave).

Light melon and blended uziza leaves soup

Tasty Food Light melon and blended uziza leaves soup Nigerian Dish

Egusi soup with uziza is another unique combination of egusi seeds with the spicy traditional leaf called uziza. Uziza seed is first ground before use while uziza leaf can be shredded or used as a whole leaf depending. Read Also: How To Prepare Edikang Ikong Soup With Beef. You can simply cook Light melon and blended uziza leaves soup by following 9 ingredients and 4 steps. Here is cooking guidance how you can easily cook that.


1 Approximately 1 of of melon seed.
2 Take 2 of large fresh cat fish.
3 It’s 2 of large dry fish.
4 Prepare 10 pieces of fresh uziza leaves.
5 Prepare Half of cup of palm oil.
6 About 1 of heap tablespoon of blended crayfish.
7 About 3 of stock cube.
8 Approximately of Dry pepper.
9 About to taste of Salt.

Uziza leaves are also used in the eastern parts of Nigeria by midwives to maximize the contraction rate during childbirth. Unfortunately, a study in Cameroon focused on the effect of the extract of dry Uziza fruits on the Have you ever had the Uziza soup before? Ever made use of the seeds in your meal? Uziza is an African plant, of which two parts are used: the leaves and the berries.

More african dish:  Easy Delicious Chicken pepper soup with sweet potato Nigerian Cuisine

Cooking Guidances

Step 1 Cut and wash your fresh fish with hot water to romove it's sliminess, then put in a pot, season with knorr and salt and cook for about ten minutes, this to create a stock..
Step 2 Next, blend your melon and uziza with water to a Smith paste then put in a pot, add about one and half litres of water then start to cook for about fifteen minutes, at this point wash the dry fish and add to the pot, add the dry pepper and cook for another ten minutes.
Step 3 Next, add the fish stock and cray fish, taste and reseason with stock cube and salt, add the fish then cook till it thickens.
Step 4 Taste a again then bring down.

The leaves, which have a peppery taste, are pale green when fresh, and darker green when frozen, dried, or ground and dried. Effects of ultraviolet light on the eyes – Ultraviolet light is the name given to electromagnetic waves, whose wavelength is between. Nigerian pepper soup is ' chicken soup to the rest of the world' – the one 'soup' people long for when its Allow to cool then in a spice grinder, combine with the ground spices and blend till fine. Anyway, my mum (and I) SWEAR by Uziza leaves in our pepper soup. Transfer the Egusi into a blender and blend with a little water, the onion and atarodo to form a thick paste; then set aside.

Leave a Reply

Your email address will not be published. Required fields are marked *