Egusi Soup
Egusi Soup is native to the westerners in Nigeria (The Yorubas) but It's loved and enjoyed by most Nigerians. It's extremely enjoyable when paired with various fufu recipes: Semolina, cassava fufu, pounded yam and, eba even with white rice
Ingredients
- 1/2 cup vegetable oil
- 4 medium-size red ball pepper
- 2 big onions
- 2 scotch bonnet pepper (Atarodo)
- Goat meat
- Cowskin (ponmo) stock-fish, dry fish
- Salt to taste
- 4 seasoning cubes
- 1/2 cup palm oil
- 2 cups grounded egusi seed
- Beef stock
- Handful of bitter leaves
- 2 teaspoon Uziza seed
- 2 tablespoon grounded cray fish
- 250-gram Spinach/ Ugwu leaves
Instructions
- Place your saucepan on medium heat, add vegetable oil, diced onions, and locust beans (iru) stir well until they become translucent.
- Add the blended ingredients. Cover to cook for about 7-8 (stir in between to avoid burning).
- Remove the cover and start adding your seasoning, salt( be careful when adding salt, egusi absorbs salt easily) curry, grounded crayfish, and the uziza seed).
- Add your varieties of meat and fish, cover to cook for another 5 minutes, then remove from the heat and set aside.
- Grab another pot, place on medium heat, add palm oil. Then go-ahead to add the egusi seed, fry, and stir until the palm oil starts floating on top.
- Remove the fried Egusi and stir it in the previous soup and mix both together thoroughly.
- At this juncture, add the bitter leave first and allow it to cook for 3 minutes.
- Finally, add your preferred leafy green: Spinach or Ugwu leave. Allow to cook on low heat for about 5 minutes before you stir.
- Now stir everything together, and turn off the heat.
- Your Egusi Soup is ready!
- Enjoy with any swallow of your choice.