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Egusi Soup
At the GrubKitchen we get plenty of soup options and we rate them according to the criteria listed below. So join in and rate the recipe.
Taste/Flavor4.8
Process4.3
Nutrients4
Aroma 3.9
Texure3.5
4.3Soup Score
Reader Rating: (2 Votes)
8.9

Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.

Egusi Soup Recipe

Course: Soup
Cuisine: Benin, Ghana, Mali, Nigerian, Togo
Prep Time: 35 minutes
Cook Time: 30 minutes
Author: Grubkitchen
When cooking Egusi soup many countries/tribes have different ways of preparing this beloved soup. We have provided a traditional recipe for you to learn.  
Print Recipe

Ingredients

  • 1 cup Melon seeds
  • 2-3 Medium red onion chopped
  • 1/2 cup Palm oil
  • 2 tsp Pepper
  • 4-5 Bouillon cubes
  • 2-3 cup Vegtables Bitterleaf, Pumpkin, Okazi, Spinach
  • 2 tsp Minced garlic
  • 1 Pound Various meat Turkey, Chicken, Beef, Goat
  • 1/3 cup Sliced meat tripe Shaki
  • 2 Orange scotch bonnet pepper
  • 1/3 cup Blended crayfish
  • 1/3 cup Stock fish
  • 1/3 cup Dried fish
  • 2 Medium chopped tomatoes

Instructions

  • Before you begin preparing the soup, note that the dried fish is normally soaked for at least 30 minutes to soften it and to help clean it very well, while the stockfish is usually soaked overnight or cooked with a pressure cooker, since it takes a long time to soften it through boiling.
  • Blend the peppers (any variety), onions, and tomatoes. Put some oil in a pot and add the peppers, onions, tomatoes, and crumbled bouillon cubes. Cover the pot and cook the mixture for about 2 minutes.
  • Add the smoked fish, stockfish, blended crayfish, meat, and locust beans spice and cook for 10 minutes.
  • If you are using meat, it should be washed and cooked separately before being added here. The meat stock can also be poured into the soup mixture to give it an added flavor. If you are using beef tripe, wash it and cook it in a separate pot over medium heat with some sliced onions, 1 or 2 bouillon cubes, and salt and pepper
  •  After the fish are done, debone all the fish except the stockfish and set aside. Remove the beef and beef tripe from the pots in which they were cooked. Leave the water used to cook the meat and fish in their respective pots
  • Wash the vegetables (such as pumpkin leaves, spinach, bitter leaf, and okazi), cut them into little pieces, and set them aside
  •  The next step is to begin introducing the ground egusi into the pot that contains the cooking water of the meat and fish. Cover the pot, but stir frequently to prevent the mixture from sticking, adding a little more water if necessary
  • After about 25 minutes, you should see the oil from the egusi rising to the surface of the soup. At this point, add the red palm oil, bitter leaves (or any of the other vegetables), and pepper and salt to taste. Cook for 7 minutes.
  • As the soup turns a light yellow color, add the cooked meat, beef tripe, and fish. If you have chosen to add pumpkin leaves or any soft vegetables, add them now. Stir the soup and let it simmer for 2 minutes. The soup is ready to be served

Notes

Equipment  

  1. Blender
  2. Pots
  3. Cooking spoon
  4. Cutting board
  5. Bowls
  6. Stove top
 

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