Yemi
Olakitan
Egusi is a
very popular soup in Nigeria. There are many types of soups in Nigeria but
Egusi is the king of Nigerian soups because of its popularity. Egusi is the
Nigerian name for the seeds of plants like squash, melons, and gourds that,
when dried and grounded become a staple ingredient in many Nigerian dishes. Egusi
is rich in fat and protein and it is very delicious and enjoyable African
cuisine.
The Nigerian
Egusi Soup is a soup thickened with ground melon seeds and contains leafy and
other vegetables. It is one of the most
popular soups prepared by most tribes in Nigeria with considerable variation
and often eaten with dishes like Pounded Yams.
You can prepare Egusi soup with goat, beef, fish, or shellfish! This recipe will show you how to make
Nigerian Egusi Soup, a popular West African soup made with melon seeds.
Ingredients:
1 cup blended onions about 3- 5 and fresh chilies, to taste, 4 cups egusi melon
seeds, ground or milled, 1⁄2 – 1 cup palm oil, 2 teaspoons fresh Une Iru,
locust beans, Salt to taste, Ground crayfish to taste, 7– 8 cups stock
Cooked Meat
& fish quantity and variety to personal preference, 2 cups cut pumpkin
leaves, 1 cup waterleaf cut, 3 tablespoons bitter leaf washed
Instructions
EGUSI PASTE:
Prepare the
egusi paste:
Blend egusi
seeds and onion mixture. Set aside.
MAKE THE
SOUP:
In a large
pot, heat the palm oil on medium for a minute and then add the Une.
Slowly add
the stock and set on low heat to simmer.
Scoop
teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep
ball shape.
Leave to
simmer for 20 – 30 minutes so the balls cook through.
Add the meat
and fish and other bits which you’d like to use.
Add cut-up
pumpkin leaves.
Add the
waterleaf.
Stir and put
a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
Add the
bitter leaf. Leave the lid off while the
cooking finishes for another 5-10 minutes.
Stir, check
seasoning and adjust accordingly.
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