Steps to Make Favorite Margi special soup
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, How to Prepare Perfect Margi special soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Margi special soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Margi special soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Margi special soup is 3people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Margi special soup estimated approx 40mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Margi special soup using 14 ingredients and 20 steps. Here is how you cook that.
This is one of our special soup we have in Adamawa. My mum thought me how to prepare it since when I was young. I could remember when ever my mum wants to prepare this soup she will do it a day before we eat it. The taste is woww wlh. We call this soup margi special and yes it is, if you try it i know u will like it and thank me later. Thanks to my mama too
Ingredients and spices that need to be Take to make Margi special soup:
- 1 kg cat fish
- 5 cups large chops Spinach
- 1 cup sorrel leave (yakuwa)
- 1 cup spring onion,Scallion optional,ganyen albasa
- 4 pcsTomatoes (chopped)
- 4 pcs tattase
- 4 pcs scotch bonnet
- Enough onions (chopped)
- 6 pcs maggi
- Pinch salt
- Fish spice optional
- 1/2 cup oil
- Toka(ash water) or patash
- 1/3 cup Water
Instructions to make Margi special soup
- Here are the ingredients
- Firstly wash the spinach,scallion, sorrel leave and set it a side.
- Wash and grind the tattase and pepper,set it aside, chop all your tomatoes, slice the onions too, set aside.
- Wash the fish very well with toka,lime and rinse it with water. Put it in colander to drain the water.
- Before you start this soup you need to assemble all the ingredients in one place. The names are on it as seen Below. Step 1
- In a big clean pot, add in your spinach. Step 2
- Add in yakuwa (sorrel leave)
- Add in the fish.
- Add the chopped tomatoes
- Add in the slice onions
- Add the grinded tattase and pepper
- Add the scallion (ganyen albasa) optional
- Add the seasoning.
- Keep on repeating the steps. As you see it to be arrange in layyed. until you finish all your ingredients.
- Lastly add in the vegetable oil, mix the toka with the water and pour on it.
- Cook it under medium heat, for like 40 mins or until until the water dry up like this
- You can serve this soup with tuwon shinkafa,semo, white rice,pounded yam etc. This is one of our special soup in Adamawa we call it marghi special and yes the soup is special try it and thank me later.
- Note, don't add too much water if not you will end up having water in the soup, when cooking this soup don't use anything to turn it if not you will end up piecesing your fish.
- The reason for adding toka is to reduce the sourness of the sorrel leave as we all know that sorrel leave (yakuwa) is sour, also to reduce the odour of the fish.
- Also toka know as ashes water we use it very well in Adamawa it use it reducing the sourness of soup and keeps your soup for a long time with out spoil. We also use it in cooking all kind of draw soup. We use it to wash any kind of fish. If u don't have toka you can use kanwa potash.
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