by Verdzekov Bernard
When you have consumed a lot of what you already know, it will be good for you to create sometimes. In most the restaurant you have eating, some of the meals are not even on google or have been prepared by you. Some are created to bring up a combination that will satisfy the customer. Isn’t that interesting. For me, so far as it is delicious and nutritive, I have no problem to try out new dishes.
In my country, Ugba is bitter-leaf and this leave is being used to prepare so many soups of different kind. To prepare your yummy chicken, you could fry your chicken before you go to the actual preparation as well as you could boil. Choose any.
- Curry powder
- Dry fish
- Salt to taste
- Vegetable or palm oil
- Scatter your dry fish with your fingers into large and wash. After washing steep in fresh water and allow.
- If you are frying your chicken, after cutting and cleaning the chicken, apply your ground salted ginger on the chicken, then put into heated vegetable oil and fry. But don’t make your chicken too dry. Basically, chicken that is fried is bound to last longer when preserved that chicken that was just boiled. But you make up your mind. Boiling is not bad as well. it could still be preserved.
- After frying your chicken, put it aside. In your main cooking pot, put your vegetable oil or palm oil and heat up. You could still use both palm oil and vegetable oil. This will give your soup a shiny appearance. Add your onions and stir. Add tomatoes and stir. Add your curry powder and stir as well. Add salt to taste and maggi.
NB: Make sure you wash your bitter well so as to emit the bitter taste from the leaves.
- Add in your well washed bitter-leaves. Stir well. Add your dry fish. stir well. Close pot for about 10min, open and add your fried or boiled chicken. If you fried the chicken, add the chicken with some of the oil while stir. If you boiled the chicken, add the chicken with the stock. Stir well. Taste for seasoning. Add some chopped onions and close pot for about 15min more. Remove and serve with cooked fufu.