I want to use this opportunity to greet good afternoon from here to the people of, Ladies of Hive community.Am so insighted once again today to present to you on family and food. The topic that says;PREPARATION OF MELLON AND HARD LEAF (UKAZI) SOUP. As it is popularly called in igbo land here in Nigeria.In all African countries there is no place people will say i don"t know what mellon soup and hardleaf means, which we call (ukazi) in igbo land because it is one of the popularly known soups mostly in Nigeria for big occasions!, You most cook your mellon soup with the hardleaf some times you cook it with moulded mellon to make it special mostly in igbo land. It is one of the respected soup's in igbo land mostly when you have big occasions like traditional marrages, welding ceremonies, child dedications etc. And at some places in igbo land and some parts of Africa it is cooked together with native bambo (Achara) The day i will post moulded mellon soup i will post it, for you to see with it looks like Doctors recommend it for preginant women because it contains so much minerial's and Vitamins including hardleaf (ukazi) In fact one of the ways to know families that are well to do in igbo land?, Is the way they prepare their ukazi soup on weekends because is being expected that visitors can come on weekend's so you most get your kitchen well prepared with your h
ardleaf and mellon soup.INGREDIENTS FOR THE PREPARATION FOR HARDLEAF SOUP (UKAZI) people have there difference choices of cooking ukazi soup and mellon depends on how your pocket is but there are still things that are necessary for the soup HARDLEAF (UKAZI), MELLON, OFOR OR ACHI (this two things are for ticking the soup) USU ( this one is mushroom extract) RED OIL, PEPPER, ONOINS, MAGGI,CRAFISH,STOCKFISH, DRYFISH, CRAYFISH, MEAT (if you can afford it) SAIT,WATER AND POT. Then you light your Gas and put the pot on top then boil hot water for washing of the dryfish to avoid sand with pinch of salt, and washing of the meat if you are useing it. After washing the meat and dryfish you will still remain that hot water and use it to soak that mellon and cover it, It will make it to rise at least for about 30_40 minutes ; Then with the already parboiled meat, stockfish and the dryfish which you have already washed;put the port on fire add red oil live it for about 5minutes, Then add onions, into that oil then put that soaked mellon and start stirring it for about 10 minutes then add pinched of salt and start turning the mellon inside the pot, then add you stockfish,dryfish, meat if you have any,as you are turning the mellon on fire the more it will be ticking because of the mushroom inside it, then add little ofor to aviod ticking so much then, add your pepper,crayfish maggi and whatever you want to put then cover for about 40_ 50 minutes because every thing you are useing to cook are already parboled, just wait for small time then you add you hardleaf(ukazi)please as you just add the leaf don't allow it to stay on fire for more than 3minuts to aviod the leaf turning yellow.Hardleaf contains much minerial's and vitamins and it gives blood you know is a green leaf. THANK YOU FOR READING AND BE BLESSED.
