ilase ewedu with melon with semo recipe main photo

Delicious Food Ilase (Ewedu with melon) with semo Nigerian Food


Tasty Food Ilase (Ewedu with melon) with semo surely is our favorite nigerian cuisine. I always use this special recipe to serve Ilase (Ewedu with melon) with semo. Ewedu leafs or okro leaf (corchorus olitorius), potash, iru, (locust beans), egusi (melon), (corchorus olitorius), cooking broom or ewedu broom. Pick the Ewedu or Okro leaves, make sure you don 't pick the stalk/stem along with it. The iLase is a powerful, portable, personal diode laser from Biolase; an ideal solution for any dental practice.

Ilase (Ewedu with melon) with semo

So Yummy Ilase (Ewedu with melon) with semo Nigerian Cuisine

Ewedu soup is a popular Nigerian soup which can be served with either amala, eba (gari), semolina, pounded yam or fufu. You can customize the soup to your own taste by adding any fish of your choice such as mackerel, salmon, panla (stockfish) and many more. Ewedu is a traditional soup native to the Yoruba part of Nigeria it is often served with Amala or any other traditional swallow food like Eba, Pounded yam or fufu. You can simply prepare Ilase (Ewedu with melon) with semo by following 6 ingredients and only 10 steps. Here is cooking guidance how you can easily cook it.

Ingredients

1 Take of Ewedu leafs or Okro leaf (corchorus olitorius).
2 About of Potash.
3 Prepare of Iru, (locust beans).
4 Approximately of Egusi (Melon).
5 About of (corchorus olitorius).
6 Approximately of Cooking broom or ewedu broom.

It is very delicious and nutritious and it has a slimy effect when it's cooked which is very similar to Okra. Talking of Okra, you really need to try my. Ewedu elegusi (Jute + melon seed) is a yoruba dish that is traditionally served with Gbegiri (beans soup) and or palm oil based stew. This combination is often reserved for amala (fermented yam dumpling) and served as everyday lunch or during special occasions.

Cooking Guidances

Step 1 Pick the Ewedu or Okro leaves, make sure you don’t pick the stalk/stem along with it. And cut into smaller pieces.
Step 2 Wash the leaves thoroughly to remove dirt..
Step 3 Place a medium pot on heat, add a cup of water, (Now if you want the locust beans to be soft and you bought the hard locust you can put it at this point).put potash and bring to a boil.,.
Step 4 Add in the ewedu leaves. Reduce heat to medium and cook (stirring at interval) till the leaves are very soft and tender.
Step 5 Then use the cooking broom to mash, more like pound continuously inside the pot till the leaves turn to smaller bits. If you are using a soft locust beans or you want a hard locust beans, you can add it at this level..
Step 6 In a small bowl, mix the melon with little water to form a thick paste.
Step 7 Add the melon paste to it cutting it bit by bit.
Step 8 Reduce the heat to low heat and allow to cook for like 7minute. If you want the egusi clumps to be big, wait until the egusi is cooked before stirring but if you want tiny ones, you can start starring 5mins after adding the egusi.
Step 9 Add salt to taste, allow to simmer for few minutes. If it's too thick add little water..
Step 10 Bring down from heat. Serve with stew, meat and swallow of your choice.
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Ewedu soup in a yoruba land is one of the most popular soup, learn how to make this soup with ewedu leaves and all the other ingredients used in the process. Nicely pick just the leaves (no stem allowed), then go ahead and wash properly with a lot of water to remove any. Ewedu soup is the green slimy soup obtained from cooking the ewedu leaves; the English name of this plant is jute mallow with the botanical name Corchorus olitorius. This soup is usually cooked by Yoruba people in Nigeria. The ewedu soup is mainly eaten with amala and can be combined with local bean.

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