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Ever since I was introduced to Kale, it has been my go to for Egusi soup. In a country where Nigerian locally grown vegetables are not easily accessible you have to thank God for discoveries like this. I like the texture and taste combined with the health benefits and goodness, this leafy green vegetable is winning! I however always buy the sliced packed ones as I can’t get over the look of the unsliced ones.
Talking about winning, let me digress a bit.You all know Kem Bum Aso Oke is giving 10% discount to K’s Cuisine readers and Tunmise Haircare has been and is still giving 5% discount to K’s Cuisine readers. Now, H Cube events are also giving 10% discount and 20 free cups of chapman on all orders by K’s Cuisine readers. K’s Cuisine and K’s Cuisine readers are winning! whoop whoop 🙂
Back to Kale egusi..You can use other types of vegetable like Ugu, Spinach, Greens and any other good green leafy vegetables. You can even mix and match two or more vegetables. The more the merrier 🙂
Preparation time:15 minutes
Cooking time: 45 minutes
1 and 1/2 cups grounded melon seed
2 maggi cubes ( or any stock cubes of your choice)
1 cup palmoil
2 scotch bonnet (rodo)
1 bell pepper (big tatashe)
1 red onion
1 400g tin plum tomatoes
1 brown onion
Assorted meat (Beef, tripe, ponmo,etc..)
Dry Shawa (optional)
Dry catfish (optional)
1/4 cup grounded crayfish
Locust beans – Iru
200g Kale (You can use other type of vegetables like Spinach, Ugu, Greens)
Wash, season and boil the beef and assorted meats. I always boil my beef separately from the offals.
Blend the scotch bonnet, bell pepper, plum tomato and onion.
Note: The combination of pepper above is a guide only. What you need is 600ml of blended pepper so you can combine like you would normally to get 600ml.
Blend the brown onion and mix this with the grounded melon to form a thick paste.
- Paste should not be watery
Pour Palm oil in frying pan, set on the cooker and heat. Then bring down the frying pan and scoop the melon paste into the hot but not too hot Palmoil and put back on the cooker as in the picture below. The reason for cooling the palmoil and putting the egusi when not on the cooker is so that the egusi doesn’t overfry and give you crunchy and not nicely coloured egusi balls.
Now the frying pan is back on the cooker, stir the Egusi slightly like once or twice and you will see it start curdling up. Take off the cooker after about a minute. Be careful not to overfry).
- Don’t over stir or you will break down the lumps into tiny pieces.
You honestly do not need to fry for more than 1-2 minutes to achieve the egusi balls.
You can see the Egusi balls looks like scrambled eggs with big lumps. Now set pot for cooking the egusi on the cooker, drain the palm oil from the fried egusi into the pot and add the blended pepper, maggi cubes and Beef stock. Cover the pot and leave to cook for 10minutes.
After the 10 minutes, open the pot and stir the stew, then add salt to taste. Also add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.
Add the grounded crayfish into the stew and stir well then scoop in the egusi balls. Do not stir for now after adding the Egusi balls. Cover the pot and leave the egusi to cook for 10 minutes.
At the end of the 10 minutes, you can now stir slightly and add vegetable to the soup.
If you don’t fancy lumpy Egusi why not try Egusi Ijebu? Recipe for Egusi Ijebu HERE.