International Cooking Show - September 30th, 2022

Ingredients

·       Egusi – 2 Cups

·       Palm Oil (Made Substitute for Canola Oil) – ½ Cup

·       Protein (Chicken or Beef) – 2 lbs.

·       Stock Fish – ½ lbs.

·       Cray Fish – ¼ Cup

·       Frozen Spinach – 1 Pack

·       Onions – 2, Medium

·       Red Bell Pepper (Optional) – 3, Medium

·       Garlic – 6 Cloves

·       Knorr Cubes – 8 Cubes

·       Cumin – 1 tbsp.

·       Smoked Paprika (Optional) – 1 ½ tbsp.

·       Salt – To Taste

·       Cameroon Pepper – To Desired Spice Level

Procedure

1.     Say a little prayer that your food comes out delicious!

2.     Remove seeds from bell pepper, cut one onion into four parts, cut garlic cloves in half, rinse all ingredients, and dab to dry with a paper towel. Sprinkle a little bit of oil and roast in the oven on 375° F for about 30 to 45 minutes. This step is optional, but it adds more flavor. 

3.     Blend roasted pepper, onion, and garlic using a food processor; if using a regular blender, add minimal water.

4.     Dice second onion. 

5.     Prep protein of choice (beef, chicken, etc.) and stock fish by washing.

6.     In a pot of suitable size, add protein, stock fish, half of the diced onion, salt, four knorr cubes, a ½ tbsp. of cumin, smoked paprika, cray fish, Cameroon pepper, and water to cover the protein.

7.     Allow to boil for about thirty minutes or until the protein is well cooked add water as needed to ensure you soup has broth. 

8.     In a saucepan, add palm oil and allow to heat on medium heat for about three minutes.

9.     Add onions, four knorr cubes, pepper, and smoked paprika and allow to caramelize for about three minutes. 

10.  Add bell pepper puree and stir fry on medium heat for about ten to fifteen minutes.

11.  Add egusi and stir fry for about five minutes.

12.  Transfer egusi mix to pot with protein and allow to cook on medium heat for five minutes.

13.  Add spinach, and salt to taste, and allow to cook for about five minutes.

14.  Stir well and serve to eat with swallow food of choice (e.g pounded yam) or rice.

For Pounded Yam

1.     Cut tuber of yam in circular pieces. 

2.     Peel brown covering, dice into cubes, and rinse, keeping submerged in water throughout process to avoid browning of yam slices.

3.     Boil yam for about fifteen to twenty minutes or until very soft. 

4.     Transfer yam to a food processor and pulse until it’s a dough-like consistency.