It's the soup edition and i'm super excited, not just for me but for my non-Nigerian friends that pester me to teach them how to make our local soups. I have no history to share on soups and if you are that keen on our soup history, you can always hit that google button. This first soup is locally called Egusi soup which is translation for dried and crushed melon seeds soup. I don't particularly remember how I perfected this dish but i know my journey with Egusi started somewhere in Bournemouth.
As far as i know, there are over 10 ways to make Egusi so don't limit yourself to my methods because i can only teach you 2 out of those 10. One method makes the Egusi come out in clusters, while the other makes the Egusi come out soupy. My intention is not to bore you s lets get cooking.
AYSUGGEST'S you can have Egusi
With Eba
With Amala
With Wheatmeal
With With rice
With Boiled yam
With Pounded yam
INGRIDIENTS (serves 8)
2 Cups of blended egusi
5 handfuls of chopped spinach
2 whisked eggs
1 cup of water
Quarter cup of palm oil
4 tomato’s, 9 red scotch bonnets, 3 big red sweet peppers, 1 large onion, 1cup of water(blend it together)
4 stock cubes
1 teaspoon of salt
2 table spoons of fermented melon seeds (iru)
20 dried prawn
5 teaspoons of periwinkle
Pre boiled meat and/or chicken (8 pieces each)
A wooden spatula for stirring
PROCESS
Get a clean bowl, pour in the dried Egusi, the whisked eggs, water and then mix them all together until the wet Egusi is lump free.
Place your palm oil in a pot and let it get really hot. Add your Egusi mix and stir continuously for about 1 minute (the Egusi will stick to the bottom of the pan because of the egg but that will change once we add our pepper). Let the Egusi fry for a further minute (don’t stir at this point as you want your Egusi to form little clusters) and then add the blended pepper. Mix the Egusi and the blended pepper together, carefully allowing your wooden spatula scrape the bottom of the pan. Cover the pot and let the mixture cook for 15 minutes. Take the lid of the pan and reduce the heat a little more, break your stock cubes in, add your salt, dried prawns, periwinkle, fermented lemon seeds, your pre boiled meats ; stir it all in and let the mixture cook for another 10 minutes. Stir your chopped spinach into the mix and leave it to cook for a further 3 minutes and then turn off the heat .Allow your Egusi to sit for about 15 minutes before you serve. Eat with any of the AYSUGGEST’S and thank me later
INGRIDIENTS (serves 8)
2 Cups of blended egusi
5 handfuls of chopped spinach
2 whisked eggs
1 cup of water
Quarter cup of palm oil
4 tomato’s, 9 red scotch bonnets, 3 big red sweet peppers, 1 large onion, 1cup of water(blend it together)
4 stock cubes
1 teaspoon of salt
2 table spoons of fermented melon seeds (iru)
20 dried prawn
5 teaspoons of periwinkle
Pre boiled meat and/or chicken (8 pieces each)
A wooden spatula for stirring
PROCESS
Get a clean bowl, pour in the dried Egusi, the whisked eggs, water and then mix them all together until the wet Egusi is lump free.
Place your palm oil in a pot and let it get really hot. Add your Egusi mix and stir continuously for about 1 minute (the Egusi will stick to the bottom of the pan because of the egg but that will change once we add our pepper). Let the Egusi fry for a further minute (don’t stir at this point as you want your Egusi to form little clusters) and then add the blended pepper. Mix the Egusi and the blended pepper together, carefully allowing your wooden spatula scrape the bottom of the pan. Cover the pot and let the mixture cook for 15 minutes. Take the lid of the pan and reduce the heat a little more, break your stock cubes in, add your salt, dried prawns, periwinkle, fermented lemon seeds, your pre boiled meats ; stir it all in and let the mixture cook for another 10 minutes. Stir your chopped spinach into the mix and leave it to cook for a further 3 minutes and then turn off the heat .Allow your Egusi to sit for about 15 minutes before you serve. Eat with any of the AYSUGGEST’S and thank me later
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