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Fankasau with Lumpy Egusi Soup

08:54 Asmie's Kitchen 0 Comments


 

  Ingredients:

2 cups flour

1 1/2 cups ground wheat 

2 tbsp yeast

1 tsp salt

1 tsp potash

Method

In a mixing bowl, add seived flour, ground  wheat, salt, yeast and mix to combine. Add some water and mix till thick, not too thick. Beat well with your hand. Cover and keep in a warm place to rise for an hour. It will double in size.

  Rub some oil in your palm. Add the potash and mix again. Beat it well. This will soften the fankasau. 

  Heat 1 bottle oil in a pan, get a small glass bowl. Rub oil at the back of the bowl. Place a little of the fankasau mixture on the back of the bowl. Dip your hand in some oil and gently flatten it. Make a whole in the middle. Then gently place the glass sideways close to the pan, it will slid off gently into the pan. Repeat the process. Don't overcrowd the pan. Fry till golden brown. Flip over and fry the other side till golden brown too. Pack in a strainer to strain the oil from the fankasau. Fry the rest of the fankasau mixture. Set aside.

   EGUSI SOUP

Ingredients:

3 cups ground egusi 

1 medium bowl meat and biscuit bones

3 tbsp ground crayfish

3 ground scotch bonnets

3 handfuls of sliced ugu leaves

1 chopped onion

1 diced onion

3 stock cubes

Salt to taste

1 tbsp iru

1 1/2 cooking spoon palm oil

Method

Wash and boil the meat and biscuit bones with some salt and some fresh curry leaves, to have a nice aroma. When the stock has reduced, add the iru and cook for 5 minutes. Add the stock cubes, salt, ground scotch bonnets and crayfish. Stir and add the palm oil.

   In a medium bowl, add the ground egusi and the chopped onion. Mix it with your hand. The flavour of the onion will get into the egusi. Add some water and stir to form a paste. Add spoonfuls of the egusi paste into the pot. Cover the pot and cook for 5-7 minutes. Add the sliced ugu leaves, diced onions and stir gently not to break the lumps. Cover for pot and cook for 5 minutes. Remove the pot from the fire.

  Serve the fankasau with the lumpy egusi Soup and enjoy!

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