By Chef Lucy
One of the dishes that are popular in Nigeria is called Egusi Soup and it is enjoyed by very many people in West Africa most especially the Nigerians.
The favourite yam lovers usually enjoy Egusi soup with the lovely yams but in this recipe, i will give a new twist to this recipe and it will help in reducing the amount calories that you will be putting in your body.
Today, you will learn a new way of preparing Egusi soup and some yoodles.
Ingredients
- Vegetable Oil
- Yams
- Spiraliser needed
-Egusi soup
Method
1. Cut the yam in form of cylinders and then peel off the skin with long strokes.
2. Now attach the pieces of yam into a spiraliser and then start spiralislng the yams to make yoodles.
3. Heat some oil into the frying pan and place the yoodles into the frying pan and start tossing them around until they become transparent, ensure that you shake the pan so that the heat is evenly distributed but do not over shake the pan inorder to avoid the yoodles from breaking up.
4. When the yoodles have been cooked slightly, add some spoonfuls of egusi soup and then continue tossing it until the yoodles have absorbed the colour and also the flavour of the egusi soup.
5. You can now serve it with some cooked pieces of meat or fish.
One of the dishes that are popular in Nigeria is called Egusi Soup and it is enjoyed by very many people in West Africa most especially the Nigerians.
The favourite yam lovers usually enjoy Egusi soup with the lovely yams but in this recipe, i will give a new twist to this recipe and it will help in reducing the amount calories that you will be putting in your body.
Today, you will learn a new way of preparing Egusi soup and some yoodles.
Ingredients
- Vegetable Oil
- Yams
- Spiraliser needed
-Egusi soup
Method
1. Cut the yam in form of cylinders and then peel off the skin with long strokes.
2. Now attach the pieces of yam into a spiraliser and then start spiralislng the yams to make yoodles.
3. Heat some oil into the frying pan and place the yoodles into the frying pan and start tossing them around until they become transparent, ensure that you shake the pan so that the heat is evenly distributed but do not over shake the pan inorder to avoid the yoodles from breaking up.
4. When the yoodles have been cooked slightly, add some spoonfuls of egusi soup and then continue tossing it until the yoodles have absorbed the colour and also the flavour of the egusi soup.
5. You can now serve it with some cooked pieces of meat or fish.
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