Wheat served with egusi soup and ponmo is a nutritious and flavorful Nigerian dish that is popular across the country. The combination of the soft and fluffy wheat, the rich and creamy egusi soup, and the chewy ponmo creates a meal that is satisfying and delicious.
To make this dish, you will need wheat, water, egusi seeds, palm oil, onions, tomatoes, bell peppers, stockfish, crayfish, seasoning cubes, salt, and pepper. For the ponmo, you will need cow skin.
To start, boil water in a pot and add the wheat. Cook the wheat until it’s soft and fluffy. Drain any excess water, then set the wheat aside.
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 ponmo, wash the cow skin thoroughly and cut it into strips. Boil the cow skin in water until soft, then fry it in some oil until it’s slightly crispy.
To serve, place a generous portion of the wheat in a bowl, then pour the egusi soup over it. Add some ponmo on top of the soup, then garnish with some chopped fresh parsley or basil.
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