In a non-stick pot, roast the wrewre seeds till they start popping. You want to keep a close eye and continuously stir because you can easily burn it. This should take about 10 minutes.

Once you start to hear popping, take the seeds of the heat and transfer them to a blender

Blend the seeds with 4 cups of water and strain the milk back into the pot. Blend the leftover solid chaff with 3 cups of water and repeat the straining process.

Bring the milk to a boil and let it simmer for 20 minutes. We cook the milk beforehand so that it does not coagulate.

After the 20 minutes have passed, add in the dried mushrooms, tomato, onion, and scotch bonnet pepper

Let everything boil till the skins of the tomatoes start to peel off

Remove the tomato, onion, scotch bonnet pepper and blend with the ginger and 3 cups of water.

Strain the blended mixture into the pot and let everything come to a boil. You can keep the leftover chaff and use it for sauces

After 10 minutes of boiling, add the bouillon cube, curry powder (very optional), prekese and grains of selim (both optional)

Let the soup simmer for another 20 minutes then add the fresh mushrooms. The soup will continue to boil for another 20-25 minutes.

When you start to see oil pooling at the top and the foam reduced, then the soup is ready.

Serve with rice balls or fufu.