EGUSI SOUP RECIPE: BEST WAYS TO MAKE DELICIOUS EGUSI SOUP

 








The seeds of plants like squash, melons, and gourds are known as egusi in West Africa. These seeds are dried and ground to make a common ingredient in many West African dishes. Egusi is very popular when combined with pounded yam in Nigerian culture. These seeds offer crucial nutrients to West African cuisine because they are high in protein and fat.



Picture of egusi seed





The soup known as Nigerian Egusi Soup is made with leafy and other vegetables and is thickened with pulverized melon seeds. It is one of the most well-liked soups in Nigeria, made by most tribes with a great deal of variation, and frequently eaten with foods like pounded yams, fufu, semovita etc. Prepare it with goat meat, beef, fish, or shellfish to enjoy!





Making Nigerian Egusi Soup, a well-known West African soup made with melon seeds, is easy with the help of this recipe.




INGREDIENTS


  • ½ cup chopped onions 
  • 2 cups egusi (melon seeds)
  • ½ – ⅓ cup palm oil
  • 2 teaspoons fresh Une (Iru, locust beans)
  • Salt (to taste)
  • Ground crayfish (to taste)
  • 3– 5 stock cubes
  • 1 habanero pepper (or any pepper of your choice)
  • Meat & fish (as much as you prefer)
  • ½ - 1 cup chopped pumpkin leaves or spinach (you can also use bitterleaf for authentic taste).




INSTRUCTIONS


  • Boil the meats and fish. Start by boiling the tougher meats then add the less tough ones. Add 1 or 2 seasoning cubes and a little salt halfway through the cooking process. Reserve the stock. 
  • Grind the egusi using the small cup of a blender, coffee grinder or whatever grinding machine you have at hand. You can also use a mortar and pestle to pound it. Be sure to remove any bad seeds from the egusi before grinding.





PREPARATION




  1. Place the palm oil in the pot and heat for about 1-2 minutes (make sure it doesn't bleach).
  2. Add the onions to the palm oil and saute until fragrant, then add the une.
  3. Add the ground egusi and let it cook while you stir from time to time until the egusi shrinks, About 5 minutes.
  4. Add the stock and crayfish, stir then add the cooked meats and fish. Add seasoning cubes, habanero or scotch bonnet pepper then water according to the desired thickness. Stir well and taste to adjust seasoning. Cover and allow to cook for about 5 minutes. 
  5. Add the greens and let them cook in for about a minutes. 
  6. Stir, check seasoning and adjust accordingly, then cook for another one minute and turn off the heat.


Your Egusi soup is ready!


You can serve with pounded yam, fufu, eba semovita, wheat or any swallow of your choice

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