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

Hey everyone, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Ultimate Tuwon shinkafa and egusi soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tuwon shinkafa and egusi soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tuwon shinkafa and egusi soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tuwon shinkafa and egusi soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tuwon shinkafa and egusi soup estimated approx 3hrs.

To begin with this recipe, we must first prepare a few components. You can have Tuwon shinkafa and egusi soup using 16 ingredients and 17 steps. Here is how you can achieve it.

It’s a traditional food under the category of swallows and the soup contains both balanced diets

Ingredients and spices that need to be Prepare to make Tuwon shinkafa and egusi soup:

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

Steps to make 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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