Egusi soup is a popular Nigerian dish made with ground melon seeds and typically enjoyed with fufu, pounded yam, or rice. Here’s a recipe to help you prepare delicious egusi soup:
Ingredients:
- 2 cups egusi (ground melon seeds)
- 2-3 pounds assorted meats (beef, chicken, or goat meat), cut into bite-sized pieces
- 1 cup palm oil
- 1 medium-sized onion, chopped
- 3-4 cups of assorted vegetables (spinach, bitter leaf, pumpkin leaves), washed and chopped
- 2-3 tablespoons ground crayfish
- 2-3 stock cubes
- 1-2 teaspoons dried pepper flakes or ground chili powder (adjust to your preferred spice level)
- Salt to taste
- Water
Optional Ingredients:
- Assorted fish (smoked fish, stockfish, or dried fish)
- Stockfish (pre-soaked until soft)
- Dry prawns
Directions:
- In a dry skillet, lightly roast the egusi seeds over medium heat until they release their aroma, stirring constantly. Be careful not to burn them. Allow them to cool and then grind them into a smooth powder using a blender or food processor. Set aside.
- In a large pot, place your assorted meats and add water to cover them. Add chopped onions and season with salt and stock cubes. Cook until the meats are tender. If you’re using stockfish or dried fish, add them at this stage and cook until they soften.
- In a separate frying pan, heat the palm oil over medium heat. Add the ground egusi and stir-fry for about 5 minutes until the egusi becomes dry and starts to clump together.
- Transfer the cooked egusi into the pot with the assorted meats. Stir well to combine. Add water to achieve your desired consistency, as egusi soup can be thick or slightly watery.
- Bring the pot to a simmer and let it cook for about 20 minutes, stirring occasionally to prevent burning.
- Add the ground crayfish, dried pepper flakes or chili powder, and salt to taste. Adjust the seasoning to your preference.
- Add the assorted vegetables to the pot. If you’re using bitter leaf, wash it thoroughly to remove bitterness. Cook for an additional 5-10 minutes until the vegetables are cooked but still vibrant and retain their color.
- Taste and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add more water.
- Remove from heat and let the egusi soup sit for a few minutes to allow the flavors to meld together.
- Serve your delicious egusi soup with fufu, pounded yam, or rice. Enjoy!
Remember, the recipe can be adjusted based on your preferences, and you can add or omit ingredients according to your taste.
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