Hello people, how has you week been? mine has been eventful. First of all, let me share this news with you readers. K’s Cuisine group page (not fan page) which was opened for my readers to share their food pictures of my recipe they’ve tried out has now taken a new dimension. It has now been renamed and opened to all foodies to share their food pictures, get recipes and share recipes, and to get cooking, baking and caking tips. You can join us in the group by clicking on the link below and requesting to join. https://www.facebook.com/groups/91446531721/.
Also this week few days ago my daughter got her hands on my sd card which contains food pictures for the blog and patterned it with her teeth! Don’t even ask me how she got her hands on it as that alone is what movies are made of..lol. The card got spoilt and that was all my food pictures gone! I was horrified and here goes my conversation with her
me: Zee, my card is spoilt! what happened to it?
Zee (with a cute, innocent smile on her face) : mummy, I used my teeth to do it like this trying to demonstrate
me: bewildered look and lost for words all I could muster was don’t do it again ok? I’ve told you not to put foreign things in your mouth. mummy is not happy
Zee: Ok mummy. I won’t do it again. Sorry mummy.
If only she realised what she had just done. Kids are oh just so innocent. Bless their hearts. oh well, will have to re do taking pictures and blogging when next I make the dishes I had planned on uploading. So for now, it’s another egusi soup recipe and this time it’s Ofe Egusi.
Truth is there are many methods of cooking egusi soup. There is Egusi Ijebu (recipe HERE), lumpy egusi for those who likes egusi balls (recipe HERE) and here I am giving you another method of cooking Egusi soup.
For ofe egusi, you can either use the frying method or the non frying method. Here I have used the non frying method and have used 2 different types of vegetables. In future, I will blog about the frying method of cooking Ofe Egusi . for now, Cook with me:
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
2 cups melon seed
3 maggi cubes ( or any stock cubes of your choice)
1 cup palmoil
3 scotch bonnet (rodo)
1 bell pepper (big tatashe)
1 red onion
400g tin plum tomatoes
1 brown onion
Assorted meat (Beef, tripe, ponmo,etc..)
Dry Shawa (optional)
Smoked dry catfish
1/4 cup grounded crayfish
Locust beans – Iru
100g pumpkin leaves or Kale (Ugu) and 100g of spring greens
1) Wash, season and boil the beef or chicken and assorted meats.
It’s advisable you boil beef separately from offals.
2) Blend the scotch bonnet, bell pepper, plum tomato and onion.
The combination of pepper above is a guide only. What you need is about 650ml of blended pepper so you can combine like you would normally to get 650ml.
3) Blend the brown onion with the melon seeds to form a thick paste.
4) Clean the smoked dry fish by soaking in hot water for few minutes and rinsing well
5) In a pot, add palm oil, leave to heat for 2 minutes then add the blended pepper, maggi cubes and beef stock. Cover the pot and leave to cook for 10 minutes.
6) Add smoked fish, beef, assorted meat, locust beans and crayfish. Stir together and leave to cook for another 10 minutes.
7) After the 10 minutes, open the pot and stir the stew. Now add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.
8) Scoop in the onion/egusi paste, cover the pot and leave to cook for yet another 10 minutes
9) Stir the soup and leave to cook for 5 minutes or till oil floats to the top.
When oil floats to the top, it’s an indication that your egusi soup is well cooked.
10) At the end of the 5 minutes, stir and add vegetable to the soup.
I used two types of vegetables here. spring greens and Kale. You can use just one type of vegetable or more.
12) Stir in the vegetable and leave to simmer for 5 minutes.
Finally, you have Ofe egusi
Serve with Eba, Pounded yam , Amala or any swallow of Choice.
Yummy two vegetable egusi soup.
” Things turn out best for the people who make the best of the way things turn out”- John Wooden