11/07/2023
EGUSI SOUP
Ingredients:
4 cups Egusi
3 cooking spoons red palm oil
Beef: best cut and Shaki (cow tripe)
Fish: dry fish and stockfish
Assorted meat
2 tablespoons ground crayfish
Pepper and Salt (to taste)
Vegetable: pumpkin leaves, spinach or bitter leaf
3 small stock cubes
1 small ogiri okpei (optional)
Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you're using bitterleaf, add it a bit earlier because it is a tough vegetable; perboil your meat,L or fish using your favourite egusi soup spices.
Cooking time!
-Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying.
-Mix the ground egusi with oil till every grain of egusi turns yellow. Stir for about 10 mins.
-Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi.
-Add your already washed or cooked stock fish; stir gently and add water if soup is too thick.
-If your choice of vegetable is bitter leaf, add it at this time.
-Cover the pot and cook for 20 mins, stir. Also, top up the water when necessary.
-The egusi is done when you notice that the oil has separated from the mix.
-Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the pumpkin leaves or spinach.
-Stir very well and add the cooked stockfish, shaki and meat.
-Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
-Cover and leave to simmer and it is ready
-Serve with your favourite swallow...😊
