Hot white rice served with egusi soup, stew, fried fish, ponmo and shaki

Hot white rice served with egusi soup, stew, fried fish, ponmo, and shaki is a popular and hearty meal in Nigeria. This dish is perfect for special occasions or everyday meals, as it is filling, flavorful, and nutritious.

To make this dish, you will need white rice, egusi seeds, palm oil, onions, tomatoes, bell peppers, stockfish, crayfish, seasoning cubes, salt, and pepper. For the stew, you will need beef or chicken, tomatoes, onions, and other spices. For the fried fish, you will need fresh fish, flour, and spices. Ponmo and shaki are cow skin and tripe, respectively, that have been cooked until tender.

To start, cook the white rice according to the package instructions. Set the rice aside and keep it warm.

Next, prepare the egusi soup. Grind the egusi seeds in a blender until smooth. In a pot, heat up some palm oil, then add the chopped onions and cook until translucent. Add in the chopped tomatoes and bell peppers, then cook until the mixture is soft and the oil separates from the vegetables.

Add the ground egusi seeds to the pot and stir continuously until the egusi is well incorporated into the vegetable mixture. Add in some water and seasoning cubes, then bring the mixture to a boil. Add in the stockfish and crayfish, then reduce the heat and allow the soup to simmer for a few minutes. Season with salt and pepper to taste.

For the stew, heat up some oil in a separate pot, then add in the chopped onions and cook until translucent. Add in the beef or chicken and cook until browned. Add in the chopped tomatoes and other spices, then simmer until the stew is thick and flavorful.

For the fried fish, clean and season the fresh fish with flour and spices, then fry in hot oil until crispy.

To serve, place a generous portion of the white rice in a bowl, then add some egusi soup on top. Add a ladle of stew to the side of the bowl, then top with the fried fish, ponmo, and shaki. Garnish with some chopped fresh herbs or sliced vegetables.

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