Semo+gbegiri(beans soup)+ewedu+stew😋

Name: Semo+gbegiri(beans soup)+ewedu+stew😋
Total time: 7200 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 20 medium size Scoth bonnets; 15 medium size tomato; I big onion bulb; 6 little clove of garlic; I neat medium size peeled ginger; 150 ml V.oil; 2 Seasoning cube; 1 pinch salt; 2 teaspoon curry and thyme powder; 500 gram fresh meat; 1 cup Water; Fresh ewedu; 1 little Potash; 20 ml Stock; 20 gram locust beans; 1 pinch salt; 1 )2 cube of seasoning powder; Mini broom stick (for stabbing it to smooth paste); Water; 1/2 cup beans (either brown or white beans); Blended pepper mix; Locust beans (about 10 gram); 100 ml palm oil; 1 Seasoning cube; 1 pinch salt; 1 little cup of water for the beans grinding; 1 little of water; 500 gram semolina; 1 clean spatula; 1 well greased rubber serving spoon

Chef DOLAX @cook_14200279

Ibadan

#ramadancontest I found out that in this Ramadan we barely have time to cook a long time meal either for iftar or sahur ,so I was like what is the main reason then I noticed that there wasn't any except laziness then I made up my mind to defeat it💪, the combination was very lovely,so I am encouraging all the cookpadian to defeat it just like me✌️

Chef DOLAX @cook_14200279

Saved

Ingredients

2hours

4 servings

Stew:
20medium size Scoth bonnets
15medium size tomato
I big onion bulb
6little clove of garlic
I neat medium size peeled ginger
150 mlV.oil
2Seasoning cube
1 pinchsalt
2 teaspooncurry and thyme powder
500 gramfresh meat
1 cupWater
Ewedu:
Fresh ewedu
1little Potash
20 mlStock
20 gramlocust beans
1 pinchsalt
1)2 cube of seasoning powder
Mini broom stick (for stabbing it to smooth paste)
Water
Beans soup (gbegiri)
1/2 cupbeans (either brown or white beans)
Blended pepper mix
Locust beans (about 10 gram)
100 mlpalm oil
1Seasoning cube
1 pinchsalt
1little cup of water for the beans grinding
Super soft semolina
1little of water
500 gramsemolina
1clean spatula
1well greased rubber serving spoon

Saved

Steps

2hours

1

Stew: get your washed meat to a clean bowl and set for rinse
2

Rinse the meat and pour into a clean pot,then add your salt, seasoning cube, onion,water and curry powder
3

Put the pot on your stove and cook with medium heat to make the meat Cook soft and tenderly,then allow to boil for 30 minute.
4

After 30 minute it must have cooked properly,then put your oil into a Dry pan and add a little onions for flavouring, drain your meat and keep the stock aside, then gently put your boiled meat into the hot oil
5

While at this get your fresh pepper, tomato, garlic, onion and ginger set to wash and peel
6

Rinse and peel them and add together and set for grinding
7

Pour into your blender and blend it smoothly, then go back to turn your meat to the other side and fry dry
8

Then drain your meat and pour some blended pepper into the oil and cook for 8 minutes then add your seasoning cube, salt and curry then stir together. After stirring pour your meat into it and cover then Cook for 5 more minutes and your stew is ready.
9

Ewedu::: Get your fresh ewedu, pluck out the leaves and wash then chop them into smaller pieces
10

Put in a pot of hot water your Potash and locust beans and boil then add your chopped ewedu to it then Cook till it's soft then use your kitchen mini broomstick to chop to smother texture,then add your salt, seasoning cube and stock to it,then stir cook for 2 minutes and it's ready 😍😋
11

Beans soup: get your beans into a bowl and soak with water for two minutes (to make beans faster to peel it must not stay too long in water), drain away the water and peel the beans with both hands to make it faster
12

Wash the peeled beans and cook till it's soft,then drain
13

Pour the beans into your blender and grind it smoothly then set aside
14

Beans soup:: get your Palm oil into a dry hot pan and bleach,then add your locust beans and pepper and stir
15

Add your salt, seasoning cube and stock to it and stir then Cook for 5 minutes
16

After cooking for five minutes add in your blended beans paste
17

Then stir together and cover to cook on low heat for 20 minutes, when it's ready you will notice change in colour (it becomes deeper in colour and thick in texture) and it's ready 😋😋😍😍, I wish I could snap the aroma 😛😝🤭
18

Now my super soft semo: I have this special method that makes my semo lumpless and smooth.
19

Get your water into a pot and boil, now get some amount of water in a bowl add your semo powder to it and mix with a clean hand or spoon
20

Then pour in your boiling water and stir at first the colour of the mixture would be pale but when it's set to add more semo flour it will be thick and deeper in colour
21

When you notice this changes get your semolina flour and add to the mixture then turn very well till it's well incorporated then leave for five minutes and serve.
22

PLATING: I want to serve my semo with gbegiri,ewedu and stew with meat,so I will first serve my semo on a plate,then I will add my gbegiri secondly then ewedu and my stew
23

The reason why I first put the gbegiri is because it's light in colour compare to my ewedu and stew so putting it first and add ewedu to the side will make it more visible,if ewedu is underneath and I add my gbegiri the gbegiri might cover the ewedu and the stew and the gbegiri might not be differentiated. So by putting gbegiri first it will make the ewedu visible and my stew will stay red on the ewedu which will make it beutiful 😋