Egusi soup is a delicious and finger licking soup that is prepared by most tribes In Nigeria in different ways. Of course, you don’t have to be Nigerian to prepare it- let me tell you how I prepare it. It is very easy to make and often accompanied with Eba, Pounded yam, Amala, Semovita. My husband even eats it with rice.
Ingredients- Buy at www.zeezartfoods.co.nz
1 Cup Grounded Egusi
5 Tbsp Palm Oil or a little more or less as you like
3 TbspIru
1 bag of chopped blanched spinach
2 Red Bell Pepper
1 Hot Pepper
2 Onions
500g Cooked Beef
500g Smoked Fish
500g Stock Fish
4 Tbsp Crayfish
Salt To Taste
Instructions
- Blend the peppers and onions together until smooth and set aside.
- Heat the Palm Oil in a pan and allow it to melt over medium heat but don't overheat it. Add the blended pepper and Iru. Let it cook for about 15 minutes on medium heat until the water is reduced stirring about every 5 minutes to prevent burning
- Add Maggi, Beef or Chcken stock (optional), and salt to taste. Cover and leave to cook for another 5 minutes
- Gently introduce the Egusi inside the sauce but don't stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes Keep an eye on it so it doesn't burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.
- Add the Fish and meat and leave to cook again for another 5 minutes.
- Stir in the Spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.
- Serve while still hot.
