Here’s How to Make One of Uzo Aduba’s Favorite Nigerian Foods

Uzo_Aduba
Uzo Aduba on the 2016 Golden Globes red carpet speaking with Nigerian Reporter

Uzo Aduba is not only the Star of Netflix Series “Orange is the New Black” but she is also currently in England on stage in the English theater series”The Maids”. Despite her busy life she always takes time to talk about her Nigerian roots and what she loves about the homeland including one of its best parts…the food.

Hailing from the Igbo tribe here is how you can make one of Aduba’s favorite Nigerian dishes Igbo style with a recipe courtesy of Contempararynigeriancuisine.com

egusi

This Igbo style melon seeds soup is traditionally made with a variety of ingredients such as dried fish, assorted meats and condiments. There is a distinct taste in this dish due the higher proportion of melon seeds and leafy vegetables sparingly used .

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 people
Ingredients:

200g ground pumpkin (egusi) seed
400g of beef
50g of cooked and boned stockfish pieces

3 spoons of ground dried crayfish
1 small bunch of ugwu or bitter leaves
50ml of palm oil
2 seasoning cubes
1 small onions
4 large fresh tomatoes
1 teaspoon ground chilli powder

Directions:

1. Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.

2. Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. Set aside.

3. Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish.

4. Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes.

5. Wash and finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.