Egusi Soup - Boiled Method
To make boiled Egusi Soup, you need ground egusi seeds, palm oil, assorted meats, stockfish, dried fish, onions, fresh peppers, spinach or bitter leaf, seasoning cubes, salt, and any other desired vegetables. Boil meats and stockfish in a pot. Fry onions in palm oil. Add egusi seeds and cook until slightly dry. Combine the boiled meats, stockfish, dried fish, crayfish, and peppers. Let the soup simmer for 10-15 minutes. Add seasoning cubes, salt, and vegetables. Cook for another 5-10 minutes.
Equipment
- 1 Large cooking pot
- 1 Blending Machine
- Bowels
- Cooking spoons
Ingredients
- 4 Cups (500g) Egusi (Melon) seeds
- 4 Cups Water
- 3 3 cooking spoons red palm oil
- 2 kg Meat (Assorted) don't forget to add good quantity of cow tripe (Shaki).
- 1-2 Dry Fish
- Stockfish
- Iru (Ogiri Okpei) optional
- Pepper to taste
- Salt to taste
- 3-4 stock cubes
- Spinach or Bitter leaf or Pumpkin leaf
Instructions
PREPARATION BEFORE COOKING THE SOUP
- Soak the dried fish in water until it becomes soft. Then, boil the fish in a pot with water until it is fully cooked. This will create a fish stock that can be used in soups, stews, or other dishes that require a flavourful broth.If you are using tough stockfish, you should boil it for 20 minutes and then let it soak in the pot with the hot water for about an hour. However, if you are using softer stockfish, it is enough to soak them in cool water until you can break them apart with your hands.
- Once the fish and stockfish have become soft, remove the bones and break them into chunks of a suitable size.
- Make sure to rinse the vegetables that you plan to use and then cut them into small pieces.
- Much closer to cooking time, grind egusi, crayfish, and dry pepper separately.
BOILED EGUSI SOUP PREPARATION
- To cook the beef and fish with the stock cubes, you should start by cooking the toughest meat and fish first and add the rest as they get done. If using a regular pot, begin with stockfish and shaki, add beef after about an hour and cook until it is well done. You can add the dry fish when all the other meat and fish are cooked because it is already cooked. You just need to cook it long enough until it is soft and integrated with the rest of the ingredients. Using a pressure pot is a different process, but that is something for another post.
- Once the protein has been cooked to a point where it is soft and tender, it is time to infuse the dish with the necessary amount of water to create a rich and flavorful soup. Be sure to add enough water to produce the desired quantity of soup, allowing the protein to blend perfectly with the liquid for a delicious and satisfying meal.
- Enhance the taste and texture of your dish by adding the exquisite flavor of palm oil. Please add palm oil.
- Enhance the flavor and aroma of the dish by adding some expertly blended peppers and seasoning.
- To add a burst of flavor to your dish, I suggest adding a generous amount of blended crayfish. Gently stir the crayfish into your dish and cover the pot to allow it to come to a boil. This will help to infuse the dish with the rich and savory taste of the crayfish.
- Add the blended egusi and stir well until it comes to a boil. Get ready to indulge in an explosion of flavors that will leave your taste buds craving for more.
- Add Vegetables. When preparing your dish, you have the freedom to select the type of vegetable that best suits your taste preference. Some popular options include bitterleaf, pumpkin leaf, spinach, or Uziza. It is crucial to ensure that you thoroughly wash the vegetable of your choice before proceeding with the recipe. Taking this step will help to get rid of any dirt, debris or impurities, leaving you with fresh and clean produce for your dish.
- Stir the vegetables and cover the pot to cook for 2 minutes. If using bitterleaf, cook for 7 minutes.
- Empty the soup into a cool bowl to retain the freshness of the vegetables.
Notes
You can serve Egusi soup with any swallow, but it's best with pounded yam. Some enjoy it alone or with boiled rice. Click here to order.