Egusi is a West African term for the seeds of plants such as squash, melons, and gourds, which become a staple ingredient in many West African dishes when dried and ground. It is especially popular with pounded yam in Nigerian culture. These seeds are high in fat and protein, and they contribute these nutrients to West African cuisine.
Nigeria Egusi Soup is a soup that contains leafy and other vegetables and is thickened with ground melon seeds. It is one of the most popular soups prepared by most tribes in Nigeria, with significant variation, and is frequently served with dishes such as pounded yams. It can be made with goat, beef, fish, or shellfish.
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Ingredients
• Grounded Egusi (melon powder)
• Rodo (Habanero)
• Red bell pepper (Tatashe)
• Onion
• Palm oil
• Crayfish
• Smoked fish
• Meat
• Locust beans
• Spinach or any vegetable of your choice
• Seasoning powder/cube
• Salt
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Instruction on How to Cook Egusi Soup With Frying Method
1. Wash your meat and add some spice to it (seasoning cube, salt and so on). Then add little water and place leave to heat until your meat is tender.
2. While your meat is boiling, go ahead to blend your pepper and wash your smoked fish.
3. After your meat is soft, transfer it into a clean bowl and keep it for later.
4. Pour some palm oil into a clean pot, and place it on the stove to heat.
5. Pour your grounded egusi and fry on low to medium heat for 10 minutes.
6. Pour in a little of the stock gotten from your meat and also your pepper mix.
7. Add some seasoning cubes and crayfish, stir and cover to cook.
8. After the mixture of pepper, stock and egusi cook, add your stock fish and other condiments you intend to use, then cover and allow to heat.
9. After 5 minutes, open your pot, add your vegetable and stir to get a good mix. Now cover and allow to cook for 2 to 3 minutes.
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Originally posted on September 17, 2022 @ 7:16 pm