Semo served with egusi soup, ponmo and shaki

Semo is a popular Nigerian staple food made from semolina flour. It is usually served hot and is a great accompaniment to various types of soups or stews, including egusi soup, which is a popular soup made from ground melon seeds.

To make egusi soup, ground melon seeds are used along with various ingredients such as meat or fish, palm oil, onions, crayfish, and seasoning cubes. The soup is prepared by first boiling the meat or fish and adding other ingredients to create a flavorful broth. The ground egusi is then added to the broth and cooked until the soup thickens.

Ponmo, which is cow skin, is a common ingredient in Nigerian cuisine and is usually boiled or fried and added to soups or stews. Shaki, which is cow tripe, is also a popular ingredient in Nigerian cuisine and is often added to soups and stews for added flavor and texture.

When serving semo with egusi soup, ponmo, and shaki, the semo is usually molded into a ball or rounded shape and placed on a plate or in a bowl. The egusi soup is then poured over the semo, and the ponmo and shaki are added on top. The dish is typically eaten with a spoon or fork.

This dish is a flavorful and filling meal that is enjoyed by many Nigerians, and it is often served at special occasions such as weddings, birthdays, and other celebrations.

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