Cooking Instructions
- 1
Blend the egusi and osu together but crayfish separately.
- 2
Peel the achara by removing the coarse outer husk till you get to the tender part.
- 3
Break the tender part into 1cm long pieces.any part of the shoot that is not easily breakable should be discarded.
- 4
Rinse the pieces of achara and keep aside.
- 5
Wash the pomo very well and boil with 45minutes.
- 6
Fry the egusi with red oil for 5minutes with continuous stirring to avoid it getting burnt.
- 7
Pour in the pomo and more water for the soup and boil for 7minures.
- 8
Then put crayfish,fresh pepper,Salt,maggi and leave it to boil.
- 9
Slice the ukazi leave and pound lightly.
- 10
Put the achara and ukazi and leave it to boil for 2minutes.
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