Wheat served with egusi soup, ponmo and fried fish

Wheat served with egusi soup, ponmo, and fried fish is a delicious and nutritious Nigerian meal that is perfect for any occasion. In this blog post, we’ll explore the ingredients and preparation of this beloved dish.

To prepare this dish, start by cooking the wheat according to the package instructions until it is soft and tender. While the wheat is cooking, prepare the egusi soup.

Egusi soup is a popular Nigerian soup made with ground melon seeds, vegetables, and a variety of seasonings and spices. To prepare the soup, start by heating oil in a pot over medium heat. Add onions, peppers, and garlic and sauté until they are softened. Add the ground melon seeds and stir continuously for a few minutes until the seeds are toasted and fragrant. Then, add the vegetables, such as spinach or bitter leaf, and any protein of choice, such as meat or fish, along with the spices and seasonings. Simmer the soup until it is thick and fragrant.

For the ponmo, start by boiling the ponmo until it is tender. Once it is tender, sauté onions, peppers, and garlic in oil until they are softened. Add fresh tomatoes, tomato paste, and the spices and seasonings, and simmer until the sauce is thick and fragrant. Add the cooked ponmo to the pot and stir until it is well coated with the sauce.

For the fried fish, start by seasoning it with salt, pepper, and any other desired spices. Heat oil in a frying pan over medium-high heat, and then fry the fish until it is crispy and golden brown. Drain off any excess oil and then set aside.

To serve, plate a generous portion of cooked wheat, along with a ladle of egusi soup on top. Add a few pieces of fried fish on top of the soup and some slices of ponmo on the side. Garnish with fresh herbs or sliced peppers for added flavor and color.

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