Egusi Soup

Name: Egusi Soup
Cuisine: Nigerian
Ingredients: Meats of choice; Stockfish; Dried fish; Crayfish; Egusi; Fresh pepper (ground & parboiled) then fried in Palm oil; Palm oil; Crayfish; Onion; cube Seasoning; to taste Salt; Ugu or Bitterleaf or Uziza leaf (depending on veg of choice)

JoanneLoves2Cook @cook_13861654

Abuja, Nigeria

Egusi soup is one of the most common Nigerian soups with different ways of making it. This recipe is tested and trusted. The soup is fried to achieve the grainy look and thickness of the soup instead of the all lumped up together kind.
The fried pepper base can be done in advance so you can cut down cooking time.
Enjoy.

JoanneLoves2Cook @cook_13861654

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Ingredients

Meats of choice
Stockfish
Dried fish
Crayfish
Egusi
Fresh pepper (ground & parboiled) then fried in Palm oil
Palm oil
Crayfish
Onion
cubeSeasoning
to tasteSalt
Ugu or Bitterleaf or Uziza leaf (depending on veg of choice)

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Steps

1

Boil the meats, stockfish and dried fish together with 2 knorr beef seasoning cubes, onions and salt to taste. Get a rich stock and set aside.
2

Place a clean, dry pot on fire and allow to heat up. Add two cooking spoons of palm oil and allow to heat up.
3

Mix the egusi with water and get a runny paste. The thickness of thick yoghurt is what you should aim to achieve. Not too thick, not too runny.
4

Pour the egusi paste into the hot oil on fire and that's where the work begins. Start to stir. You must keep stirring so it doesn't burn. Fry it till all the water you added to the egusi is gone. You should aim to achieve a grainy texture like sand.
5

At this time, add your parboiled fried pepper and continue frying with the egusi for about 3-5mins.
6

Add the meats and stock into the frying mixture on fire, add your blended crayfish and stir. Correct seasoning if necessary.
7

Add your vegetables at this point and allow to heat up for a few secs. Stir together and turn off cooker.
8

Your egusi soup is ready to be eaten with any swallow of your choice.