Egusi soup
Here is a scrumptious, flavour PACKED Egusi soup recipe for you! Never settle for bland Egusi Again. As a foodie exploring the infinite depths of your taste buds , it is crucial to explore new ways of making old things!
Equipment
- 1 large pot
- 1 blender
- bowls
Ingredients
- 11/2 Cups Blended egusi
- 1/2 cup Palm oil or less
- 1 lbs Assorted meats quantity may vary based on preference
- 1 Dry fish optional
- 2 Small onions
- 3 Scotch bonnet
- 2 cups Water
- 3 Red bell peppers
Spices
- Salt
- 1 tbsp Iru
- 4-5 Stock cubes
- Crayfish to taste
- paprika optional
Instructions
Prep Meat
- In a blender add 1 onion and 1 scotch bonnets. Blend into a paste and pour into the pot of meat.
- Wash goat meat and tripe (or meat of choice) and place it into a pot. Season the meat with salt, paprika and 2 stock cubes. Add a little water then place on medium heat and boil for 30 minutes or till soft.
- Separate meat from stock and roast meat in the oven for 15-20 minutes at 400 degrees
- Note: Soak dry fish in hot water for 5 minutes to soften
Prepare Egusi Paste
- In a bowl, Add egusi, 1 onion, 1 tbsp of crayfish, 1 stock cube and water.Mix well till you have a semi thick paste
Prepare soup
- Add palm oil to the pot a and season with iru, crayfish and 1 stock cube
- Add pepper blend into oil and let it fry for 8 minutes. Then add in dry fish, roasted meat and beef stock.(Feel free to add water if needed)
- Scoop egusi paste balls into the soup. If you want large ball chunks simmer for 20-25 minutes without stirring. If not, stir after a few minutes and let it boil.
- Add chopped spinach to your soup and let it boil till they wilt.
- Adjust seasoning to taste and serve
Video
Notes
- If you want large ball chunks simmer for 20-25 minutes without stirring. If not, stir after a few minutes and let it boil.