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HOW TO COOK DELICIOUS PEPPER SOUP
Looking for that dish to warm up your body during the cold, well I am honoured to present you with this delicacy.
Any meat of your choice can be used to serve this; it can be served as a main dish or a side dish with Agidi (Eko), potatoes, yams, or plantains. Let me chip in this.
it is very advisable not to consume too much of it as this can lead to stomach purging.
I remember growing up as a child, one particular Christmas we prepared a very huge amount of it, the savouring taste just wouldn’t let me give it up, but guess what?, the next day I found myself in the hospital.
That sounds funny, right? I cannot forget the experience so easy.
Now to the business of the day, to get your pot of pepper soup irresistible, here are the best advised following ingredients;
5KG ASSORTED MEAT(Goat, shaki, intestine, cow leg,, liver etc.)
1tbsp ground uziza seeds or basil leaves
3tbsp of coarse Cray fish
3 seasoning cubes
2 medium size onion bulbs(chopped)
2 thumbs ginger (crushed)
4 garlic cloves (minced)
½ tbsp pepper soup spice
2 cups scent leaves (sliced)
Salt to Taste
PROCEDURE; Step 1: wash assorted meat with salt, place the meat in a clean pot, add water, the water should be slightly above the meat, bring to boil on medium heat temperature.
Step 2: Add minced garlic, crushed ginger, seasoning cubes, chopped onions, and ground uziza seeds and allow to cook for about 30 – 40 minutes.
Step 3: Add habanero pepper or chilli, pepper soup spice, ground crayfish, and allow to cook for another 10mins or more.
Step 4: taste and adjust seasonings if need be, then add scent leaves for flavorful and sweet aroma and allow to simmer for two minutes.
Now serve with Agidi (Eko, plantain, potatoes, or better still enjoy it alone).
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