Huh.
What do we think about egusi soup?
Now the thing is
usually when I see all these chefs on Instagram creating recipes,
I’m usually very, very angry.
But in this case, I’m not angry because the mouth is mouth in a bit.
You know, egusi is nice,
Momo is nice. When you combine the flavours in your head and you think
how will it taste?
It doesn’t sound bad. Is the texture I’m worried about?
How would it, because my,
my usually should have like a smooth, silky,
almost velvety texture and a goosey is coarse.
So if you mix both of them together with the texture,
texture, the taste,
I feel it tastes to be nice.
Like I, I believe it tastes to be nice
because of the ingredients that this guy use.
Is it texture for me? So how do you feel about.