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Egusi Soup Recipe

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Prep Time: 20mins. Cook time: 30mins. Yield: 8 servings. Level: Easy.

INGREDIENTS

  • 1 cup palm Oil
  • 3 cups ground egusi
  • 1/4 cup water
  • 5 yellow peppers, blended
  • 5 fresh red peppers, blended
  • 1 large onion bulb, blended
  • Note- blend peppers and onions together to form a rough purée.
  • 1 cup meat stock (liquid gotten after cooking the meat)
  • 6 pieces cow skin (Kpomo), pre-cooked
  • 6 pieces goat meat, pre-cooked
  • 6 pieces shaki, pre-cooked
  • 6 pieces beef, pre-cooked
  • 3 cups water
  • 1/8 teaspoon opeyi (local seasoning) – optional
  • 2 table spoons crayfish
  • 1/2 table spoon ground pepper
  • 3 seasoning cubes
  • Salt
  • 1 cup shredded stock fish
  • 1 cup shredded dry Fish
  • 1 full bunch pumpkin Leaves (Ugu)

PROCEDURE (Egusi Soup)

  • Add palm oil, blended egusi and 1/4 cup water into a large pot and place on medium heat.

  • Next, add blended onions and pepper purée.

  • Mix thoroughly to combine and fry for about 10 minutes, staring occasionally.

  • Fry till you can literally see the palm oil simmering at the top and there are no more traces of water.

  • Next, add meat stock, stir and leave to cook for one minute.

  • Then add cooked goat meat, beef, kpomo and shaki.

  • Add 3 cups water, then stir to combine and bring to a light boil.

  • Then add opeyi (local seasoning). This is totally optional but I like the flavor it adds to this soup.

  • The crayfish, seasoning cubes, ground pepper and salt go in next. Stir to combine and leave to cook for 5 minutes.

  • Then add shredded stock fish and dry fish, stir to combine.

  • Leave to cook for 10 more minutes.

  • Finally, add shredded pumpkin leaves (ugu).

  • Stir one last time and take off heat immediately.

Note: You can use any meat of your choich to prepare this soup. Just ensure that the meat is tender. 

PROCEDURE (Eba)

  • Boil water in a kettle or pot till it bubbles.
  • Turn boiled water into a bowl.
  • Fill up bowl with garri, leave to sit for 1 minute
  • Mix together with a wooden spoon until it is firm enough to be molded.

Note: you do not want your eba to be too soft or too hard. it has to be just right!

ENJOY!!!IMG_2429

7 Comments

  • Boogie Li
    March 28, 2016 at 14:08
    Reply

    My favorite Nigerian meal

  • Anonymous
    May 8, 2016 at 07:19
    Reply

    hmmm,yummyyyyy

  • Oluwaseyi
    January 5, 2017 at 10:54
    Reply

    Delicious

  • Mercy
    January 5, 2017 at 12:32
    Reply

    very nice, thanks

  • Feyikemi
    January 12, 2017 at 12:05
    Reply

    Thanks for the recipe ?

  • Panda Ibiza
    March 2, 2017 at 00:33
    Reply

    Yummy n nice

  • Anonymous
    September 16, 2017 at 11:51
    Reply

    Its great and nice

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