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I am inspired to share this recipe in case someone like you is searching for a foolproof technique of cooking the egusi soup. My dear, if you are one of such people, I encourage you to search no further, because this is it. Whenever I crave for a soup I can feel good about eating, I usually end up with something appetizing, hearty, warm, rich and flavorful. If this is the first time you will be trying this egusi soup recipe, then you should be happy to have landed on this page because I have just shared with you a precious recipe you can never grow tired of replicating. Peradventure, you are just pondering or you have spent some time researching exactly what egusi is, then I will grant you the honours of highlighting that egusi is no other thing but melon seeds. Yes, you heard me right. Whatever the case is, egusi is some kind of protein-rich seeds of cucurbitaceous plants such as melon or squash, which after being dried and ground, is used for cooking an African soup cuisine. But if you think you have a better explanation of what egusi is, please don't hesitate to let me know, as I would love to hear a better definition. Well, to cut the long story short, here is a detailed article on what egusi is all about. A post I've previously written details what you need to know about this nature's gift as well as how you can benefit from it.
Irrespective of what exactly egusi is, this egusi soup recipe is delicious, yummy and filling. Ground egusi seeds cooked with assorted meat, dry stockfish, dried catfish, long sweet pepper, onions, chilli habanero pepper, various spices and finished with some fresh spinach leaves. It doesn't get much better than this, and it is so amazing. If you are searching for an easy and rich recipe for your egusi soup, give this recipe a try. A complementing bowl of swallow (fufu, pounded yam) on the side to pair up with this soup is the only other thing you require to finish off this delicious meal. Let's assume that you've ever looked up instructions on how to cook egusi soup, you might have observed that there are so many varying methods. Each method has its own ratio of water to egusi. Of course, I am pretty sure that most of them will yield fantastic pots of egusi soups. Personally, I'm not that picky about this, in as much as the egusi soup is cooked through properly. But there is no doubt that you wouldn't turn back once you adopt this recipe of mine, because it is pretty straightforward and will save you tons of time. I'm sure you know that "time is money".
This recipe yields a perfect pot of egusi soup, so I can have it on hand all week long or months. So I usually apportion the soup into smaller containers, enough to serve my family at a time and then store the containers up in the freezer for whenever we want to eat soup. This method makes it easy and handy for me to just pull out a container of egusi soup from the freezer for either a sumptuous lunch or dinner. There are a few other ways I cook my egusi soup, so if you are interested, feel free to notify me and I'll gladly share it with you. All that this egusi soup recipe actually needs from you is a wee bit of time. Wash the meat and fish, throw them in a pot levelled with water, chop the few vegetables (onions, chilli & sweet pepper), throw them into the pot with the mushrooms, then cook the meat until tender. Then you can now make an egusi paste and add in the pot with a few spices and let them all cook away for another 15-20 minutes. Once the soup has finished cooking, you just need to allow it to cool down a bit for like 3 minutes before adding a few garnishes of green spinach for freshness and a little variation of colour. The purpose of allowing the soup to cool down a bit before letting the vegetables go in is simply to avoid overcooking the vegetables thereby losing the vital nutrients therein. This method also prevents the vegetables from losing their attractive rich greenish colour. While the egusi soup is cooking, you can also make the swallow (fufu, eba etc) alongside. So, once both are ready, you can then plate them up and dig in. Enjoy!
- 3 onions
- 1 dry fish
- 0.75kg tripe
- 1 stock cube
- Salt to taste
- 2 Knorr cubes
- 200g mushrooms
- 2 tbsp red Palm oil
- 2 handfuls Spinach
- 2 cups egusi (ground)
- ½ Habanero yellow pepper
- 1 long red sweet pepper
- 2kg mixed meat (beef, tripe, cow skin)
- Cut, wash and add the meat in a clean pot.
- Add water above the meat level and place the pot on a cooker.
- Peel, wash and cut up one of the onions then chop it together with the habanero pepper.
- Add the chopped onions/pepper into the pot of meat.
- Wash, slice and chop the long red sweet pepper then add into the pot of meat.
- Add the mushrooms, stock cubes and salt to taste.
- Add the stockfish fillets in a clean bowl, add hot water and wash thoroughly.
- Add the washed stockfish in the pot, cover the pot and allow the contents to cook until the meat is tender.
- Peel, wash and cut up the remaining two onions then chop them with a chopper.
- Add the chopped onions into the bowl containing the ground egusi.
- Add salt and a little water into the egusi then mix well to form a thick paste.
- Scoop the egusi paste into the pot of meat in small quantities at a time.
- Add the red palm oil, cover the pot and allow to cook until the egusi is done.
- Add a little water into the soup for a lighter consistency, then stir.
- Turn off the heat, allow the soup to cool down a bit then add the washed spinach leaves.
- Stir the egusi soup and serve it with any swallow of choice e.g. fufu, poundo yam, eba etc.
- Enjoy your meal.
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