Egusi Soup
Brought to you by: Africfoodstore
Brought to you by: Africfoodstore
Ingredients
4½ cups (600g) Egusi (Melon) seeds
2 cooking spoons red palm oil
Beef: Best cut and Shaki (cow tripe)
Fish: Dry Fish and Stock Fish
3 tablespoons ground crayfish
Pepper and Salt (to taste)
Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
3 small stock cubes
1 Ogiri Okpei (traditional locust bean seasoning: optional)
Directions
Step 1
Pour some water into the pot and put the meat and fish in the water.
Step 2
Once the meat and fish are done remove them from the water and place it in a different pot or a plate.
Step 3
Add ground egusi into the water and stir the mixture, if the water is not enough, add some water to make it thicker.
Step 4
Cover and cook egusi. Don’t overcook it as it will burn, more water can be added to prevent overcooking.
Step 5
After almost 25 minutes of cooking the egusi oil will appear on the surface.
Step 6
Add red palm oil, pepper and salt, and bitter leaves to taste. Cook the mixture for about 7 minutes.
Step 7
Add the cooked meat and fish to the mixture and stir the soup.
Step 8
Let the mixture simmer for 2 minutes maximum.
Step 9
The soup is ready, let it cool down for 5 minutes before serving.
Serve!
Castor seed
Locust Beans
Dried Periwinkle
Yellow Garri
Stock Fish
Catfish Cutlets
Prawn
Crayfish
Stock Fish Head
Abo Fish (solefish)
River Catfish
Pepper Soup Spice
Fried Rice Seasoning
Jollof Rice Seasoning
Kokoro
Ijebu Garri
Plantain Flour
Flubo Flour
Ofada Rice
Chili Pepper
Ogbono
Bonga Fish
Melon (Egusi)