Page 107 - Msingi Afrika Magazine Issue 11

FOOD ART & CULTURE

Recipe:
Ayoola Levites
Youtube: Ayoola Levites
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Foods/Ayoola Betty Levites
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ayoolalevites

Instructions

Preparing the Egusi (Melon) Paste
To prepare the paste, put your ground Egusi in a bowl, blend the onions and add them to the Egusi in the
bowl, then add your beef stock and mix everything together. Set aside. (Make sure the paste is not too
watery and not too thick).

To Prepare the Soup
• In a large pot, heat the palm oil on medium for a minute and then add the Egusi paste to it and start
frying. Make sure you stir it frequently and at regular intervals (at some point you'll notice it begins to
stick to the bottom of the pot, but not to worry, that's how we want it). Stir for 20 minutes till the Egusi
fries through.
• Add beef/chicken stock
• Add the meat, well cooked stock fish, pomo, washed dry fish, deboned panla, periwinkle and other bits
which you'd like to use.
• Carefully add the fresh fish to avoid breakage. (I like to cook mine separately and add it at the end)
• Add the vegetable. Leave for 2 minutes, adjust seasoning and turn off the heat. Ready!
• Most times, I do not add Maggi or salt because my stock is rich.
Serve with your desired swallow (pounded yam, fufu or garri (Eba), rice, agidi (eko), Ugali (maize meal).
YUMMY! !