This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. Egusi is commonly consumed across Nigeria. The main ingredient in Ofe Egusi is the melon seed known as egusi. This is roasted and ground before use. Egusi is healthy and rich in multiple nutrients such as Vitamin-B1, B2, B6,B9,Protain ,manganese, magnesium, zinc, iron, copper, etc. However, it is rich in omega -6 fatty acids, which must be consumed in moderation to gain benefits; apparently too much consumption of omega -6 fatty acids may become counterproductive on one’s health. As egusi is high in fat it is best cooked with little oil of choice.
This warming soup is a great way to use up leftover thai curry paste. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This soup for all seasons is given a warming kick by the addition of ginger and orange. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A delicious classic. The fresh orange juice adds a tasty zing. Perfect for cold days.
This hearty Spring soup is quick & easy to make and packed full of greens!
Mushrooms have powerful immune boosting properties (called beta glucans) so are ideal to stave off colds and flu in winter. A bowl of soup as a starter is also a good way to get one of your 7 cupfuls of plants a day for the fibre to feed the good bacteria in the gut and help overall health.
A delicious and creamy soup which can also be eaten a a curry by using less liquid.