Egusi soup - How to make Egusi soup
This egusi soup recipe is for how to make egusi soup that is delicious in quick, easy steps. Pair this with your favourite swallow or rice for satisfying meal.
Servings: 8
Calories:
Cost: £15
Ingredients
- 2 Cups Melon seed (egusi)
- 1 Cup Palmoil
- 3 Scotch bonnet (rodo)
- 2 Large Bell pepper
- 1 Large Red Onion
- 1 Large Brown Onion
- Assorted meat tripe, beef, ponmo
- Smoked fish
- ¼ Cup Ground Crayfish
- 2 tbsp Locust beans Optional
- Beef Stock
- 250g Vegetable Kale, Ugu, Spinach
- Salt
Instructions
- Wash, season and boil the beef or chicken and assorted meats.
- Blend the scotch bonnet, bell pepper, plum tomato and onion.
- Blend the brown onion with the melon seeds to form a thick paste and set aside.
- Clean the smoked dry fish by soaking in hot water for few minutes and rinsing well.
- 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. Add smoked fish, beef, assorted meat, locust beans and crayfish. Stir together and leave to cook for another 10 minutes. After the 10 minutes, open the pot and stir the stew.
- Add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.
- Scoop in the onion/egusi paste, cover the pot and leave to cook for yet another 10 minutes. Stir the soup and leave to cook for 5 minutes or till oil floats to the top.
- At the end of the 5 minutes, stir and add vegetable (Kale, ugu or any vegetable of choice) to the soup. Stir in the vegetable and leave to simmer for 5 minutes.
- Take off heat and serve
Notes
Serve with swallow of choice.