Learn How to make Egusi soup. Add tomato mixture to meat, reduce heat to medium-low, and cover. Slowly add the stock and set on low heat to simmer. Scoop teaspoon size balls of the egusi paste mixture into the stock.
Scoop teaspoon size balls of the egusi paste mixture into the stock.
Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.
Make sure you use a dry blender.
You can cook Learn How to make Egusi soup using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Learn How to make Egusi soup
- You need 5 cups (550 g) of Egusi (Melon) seeds.
- Prepare of Palm oil : Half litre.
- It's of Protein : Beef,kpomo,Cow leg, Shaki (cow tripe),Fish: dry fish.
- It's of Ground crayfish.
- Prepare of Pepper : Yellow pepper preferably or Red pepper /black pepper.
- You need to taste of Salt.
- It's of Onions.
- It's of Vegetable: Nigerian pumpkin leaves aka ugwu or bitter leaf.
- It's of Stock cubes to taste (3 - 5).
- It's Tin of tomatoes (optional).
- You need 1 of small ogiri okpei (optional).
- You need of Onga soup spice (1-2 satchets).
Another way to grind the Egusi is to use the hand grinder. Then mix it with water, its okay for it to be like the thickness of custard but not too watery. I advise that you always buy whole egusi seeds and grind them yourself. That way you are sure of the quality of the seeds.
Learn How to make Egusi soup instructions
- Wash your protein of choice, stock fish,Kpomo,dry fish. Put in a clean pot then spice it with sliced onions and stock cube. Cook it till meat is soft. Then bring down from fire..
- Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts(don't allow it bleach,it should just turn translucent),add the sliced onions and tin tomatoes,fry for sometime,add the ground egusi,pepper and iru to the mix,then fry. Mix the ground egusi with oil till every grain of egusi turns yellow..
- Stir the egusi on low to medium heat. Keep stir-frying for about 10 minutes..
- Add the meat/fish stock (water from cooking the fish and meat) then stir the egusi. still too thick, you can add hot water in the same way till you get the consistency you want. If your choice of vegetable is bitter leaf, add it at this time..
- Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. Cooking time for egusi soup is 30 minutes, else the soup will not taste nice. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix. Then add your meat and stockfish.
- Add the ground crayfish(reason it's added now is so it doesn't burn the soup). Stir and add the Nigerian pumpkin leaves (if that is what your using, You could also use both).
- Add your seasoning, salt if necessary. If it is too thick, add some water to bring it to a consistency you like. 9. Cover and leave to simmer and it is done! It's perfect with Pounded Yam. You can also serve it with Eba (Garri), Amala, Semolina Fufu, or Cassava Fufu..
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied with swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Cooking Directions Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying. If the oil is not congealed, add the egusi as soon as the oil is translucent.