Ingredients:
- 1 cup melon seeds (egusi), ground
- 1/2 cup palm oil
- 1 large onion, finely chopped
- 3-4 large tomatoes, blended
- 1 red bell pepper, blended
- 2-3 Scotch bonnet peppers (adjust to taste), blended
- 3 cloves of garlic, minced
- 1 teaspoon ginger, grated
- Assorted meats (beef, tripe, liver, or goat meat), cooked and diced
- Stockfish and/or dried fish, soaked and flaked
- 2 tablespoons ground crayfish
- 2-3 stock cubes or seasoning cubes
- Salt and pepper to taste
- 2 cups chopped leafy vegetables (spinach, ugu, or kale)
- Water (as needed)
Instructions:
1.Prepare the Ingredients:
- Grind the melon seeds (egusi) into a smooth powder.
- Blend the tomatoes, red bell pepper, and Scotch bonnet peppers to make a smooth paste.
- Cook and dice the assorted meats.
2. Cook the Stew:
- Heat the palm oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
- Pour in the blended tomato and pepper mixture. Cook until the mixture thickens, stirring occasionally.
3. Add Ground Egusi:
- Mix the ground egusi with a little water to form a paste. Add this paste to the pot and stir well to combine with the tomato and pepper mixture.
- Incorporate Meats and Fish:
- Add the cooked and diced assorted meats, flaked stockfish, and dried fish to the pot. Stir to combine.
4. Season the Soup:
- Add the ground crayfish, stock cubes, salt, and pepper to the soup. Stir well and let it simmer for about 10-15 minutes.
5. Add Leafy Vegetables:
- Add the chopped leafy vegetables to the pot. Stir and allow the soup to simmer until the vegetables are tender.
6. Adjust Seasoning and Serve:
- Taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
- Serve the Egusi Soup hot with pounded yam, fufu, or rice.
Enjoy your delicious and hearty Nigerian Egusi Soup!
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