Monday, 9 November 2015


Beef 8 medium pieces
Smoked fish 1 medium size
Ishapa 1 small mudu
Fresh tomatoes 6 medium size
Tatashe 8 medium size
Onion 1 small ball
Egusi (ground) 2½ cups
Iru 1 small wrap
Maggi Cube 3 Kaun (ground) ½ teaspoon
Water 1 litre
Salt to taste
Wash, and season the beef with salt, one Maggi Cube and few slices of onion, then steam for about 15 minutes on low heat. Add two cups of water and continue boiling for another 20 minutes till the meat is cooked.
Wash the tomatoes and onion, cut, then deseed the tatashe cut into pieces then blend all together to a smooth paste.
Dried or fresh Ishapa can be used to prepare this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot add a litre of water and teaspoon of kaun then boil for about 15 minutes strain off the water. Before using dried Ishapa soak in hot water for about 15-20 minutes. Heat the palm oil for about 2 minutes allow cooling.
Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals. Add the meat, washed dried fish 1½ litres of water and iru Stir and allow boiling for about 8 minutes, making a thick paste from the ground egusi, and adding to the pot without stirring, cover the pot. Allow cooking for about 6 minutes.
Stir in Maggi Cubes and taste the soup. Add salt if necessary, stir and reduce the heat. Add the boiled Ishapa, stir, and then simmer for about 5 minutes.
Remove from heat then serve.

No comments:

Post a Comment