A friend called me and said, "babe am coming over to your place." My reply "what will i make for you?, it's been awhile you last visited me". She said, "my dear the thing is have been on sick bed for some weeks, but i would love it if you can make that your watery uziza soup for me, let me see if i can eat a little, i lost appetite for some days now. I told her not to worry that i will make it the way she would love it and it will be ready before she arrives.
Making my local uziza soup with this ingredients
- 40g of stockfish
- 4 pieces of fresh pepper
- 1 tablespoon of palm oil
- 1 teaspoon of thickner (ofor) my choice
- 20g of crayfish
- 20g of egusi
- 1/2 teaspoon of salt
- 60g of mushroom
- 5g of uziza leaves (hot leaf)
Step one
I started with washing my stockfish with hot water, put it in the pot, added water and my palm oil. She has already told me she sick the reason i added just a small quantity of it and set it on fire to cook well and soften while i get other ingredients ready.
Step two
I have an already grinded egusi so i took small from, pounded my pepper, crayfish, then cut my uziza and select my mushroom and wash it.
Step three
My stockfish and red oil is done, so i went to add my egusi, ofor, mushroom, crayfish pounded with pepper and allow it to cook well, then added my uziza leaf.
She's not yet here and what she requested is already waiting for her.
You might be wondering why she said she needed it watery and i went ahead to add thickener, that's because i added egusi and it needed it no matter the type of soup your making it. As you can in the already plated soup it's still what she wants because the egusi is not much. This the type of uziza soup that i make often and it will definitely make you eat more than you could have ever wanted.
Come to the comment section and drop your view, if you taste it, you'll definitely want more. Do not forget to reblog if you feel like and upvote.
