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Sisi Yemmie was born in 1984 and she grew up in Warri, Delta State.She ie ethnic Yoruba. She earned a degree in Mass Communication from Igbinedion University, Okada [4] and later got a master's degree in International Diplomacy from the University of Birmingham and a Diploma in Internal Communications from PR Academy, London.
Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa, which egusi seeds are from, grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are deeply rooted in the Yoruba culinary [6] Egusi soup is a very popular soup in West Africa, with considerable ...
Egusi sauce or egusi soup, prepared with egusi seeds as a primary ingredient. [1] Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi sauce is common and prevalent across Central Africa as mbíka, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken ...
We've got a bunch, including a rich, creamy, and fast tomato soup thickened with nothing but olive oil and bread; a slow-cooked bean chili spiked with Marmite for extra savoriness; and a stick-to ...
Stir in the lime juice and honey, and remove from the heat. Serve the fajitas with the simple pico, tortillas, cheddar jack, crema, lime wedges, and hot sauce. You Might Also Like
The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
Recipe: Serious Eats. Photo credit: GMVozd/istockphoto ... chilled soup using only the ripest tomatoes and other garden vegetables. The sherry vinegar adds tartness and depth. ... Try this recipe ...
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]