OBE EWE KOKO... Egusi Soup with fresh Cocoyam leaves Served with Fufu By IYABO LAWANI.

The Yoruba's call it Ewe KOKO, the Hausa's call it Giyan Gwarza, and the Ibo's call it Akwukwo Ede.

 

Today we are cooking our Egusi Soup with Young tender Coco yam leaves. (TARO LEAVES)

Egusi Soup is one Soup that cuts across all demo- graphics in Nigeria. Some cook it with Spinach, some with bitter leaves, some with Ugu (Pumpkin leaves) even some would cook with scent leaves and Uziza leaves.

We underestimate the nutritional value of Coco yam (taro) leaves. They are highly nutritious especially in the B group Vitamins which helps to protect the nervous system just to mention a few...

So what are you waiting for Let's cook..  

Ingredients

Beef... (cooked)   10 pieces

Shaki. (Cooked) 10 pieces

Dry fish ( one medium size washed)

Egusi 3 cups (Big and Small seeds) ground

 Fresh Pepper (Rodo) 8 pieces

Fresh Yellow Pepper 4 pieces

Onion 2 medium bulbs

Iru. 4 tbsp

Crayfish 1/2 cup (Ground)

Young Coco yam leaves (1 large bunch)

Palm oil (3 cooking Spoons)

Stock 6 cups

Seasoning/ Salt to taste

Method:

--Heat palm oil in a pot, add chopped onions and fry for 2 minutes.

--- Add Blended peppers, Iru and fry for about 10 minutes. Pour in the meat, stock and more water if necessary. Allow to boil for 10 minutes

-- Add the washed fish, grounded crayfish, seasoning stir well taste and Allow to boil well.

---Make a paste with the grounded Egusi, scoop and add in little balls, cover the pot and cook for 10 - 15 minutes on low heat. Stir well Taste for salt and add if necessary.

---Add the Coco yam leaves (vegetables) and cook for 3 minutes.

---Serve with Fufu or any swallow of your choice.