Egusi Soup
Prep Time 10 minutes mins
Cook Time 25 minutes mins
35 minutes mins
Servings 5
Ingredients
- 3 cups ground melon seed egusi
- 10 pcs pre-cooked goat meat or any protein of choice
- 10 pcs pre-cooked cow skin a.k.a kpomo optional
- 1 cup shredded stock fish
- 1 cup shredded smoked fish
- 2 tablespoons ground crayfish
- 1 cup palm oil
- 3 1/4 cups meat stock or water
- 4 seasoning cubes
- A pinch of African bean seed Opeyi
- 5 red scotch bonnet peppers
- 5 yellow scotch bonnet peppers
- 1 medium onion bulb
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded pumpkin leaves ugu leaves
Instructions
- In a food processor or blender, add red and yellow scotch bonnet peppers and onions. Blitz on medium speed until roughly chopped. Set aside.
- In a medium pot, heat up palm oil then add the ground egusi, pepper blend and 1/4 cup of meat stock or water. Stir to combine and leave to fry on medium to low heat, stirring occasionally. You will know it is perfectly fried when the palm oil starts to bubble on top of the egusi…it is a very pretty sight, I tell you. This should take a total of 10 minutes or a little more.
- Note: This particular process is very important as this is what lends flavour to the entire dish and ensures it has a crumbly finished look rather than a pasty like look.
- Next, add the remaining meat stock or water and transfer the pre-cooked meat and cow skin into the pot. Bring to a light simmer on medium heat.
- Afterwards, add crayfish, seasoning cubes, African bean oil seed (opeyi), chili powder and salt to taste. Stir to combine and leave to cook for about 8-10 minutes.
- Next, add the shredded stock fish and smoked fish and allow to cook for a further 5 minutes.
- Note: If your stock fish is too tough to shred, throw it into a pot of boiling water and allow to boil for some minutes. Afterwards you can go ahead and shred in peace!
- Finally, add the shredded pumpkin leaves (ugu leaves), stir to combine and take off the heat immediately. You do not want the vegetables losing its crunch, colour and nutrients.
- Serve with pounded yam or wheat meal or any side dish of your choice. I always enjoy mine with some pound potatoes. Heavenly!!!!