Are you hungry? Do you crave the alluring taste of Nigeria’s number one soup? Are you hopeless at cooking or really have no idea how to prepare food? Well, worry no more because this (very) short article was written with people like you (who have no culinary skills whatsoever) in mind!
Egusi soup is made from egusi or melon. It probably originated from Eastern Nigeria as the word egusi is Igbo for ‘melon’. There are several ways to prepare the dish but they can be broadly classified into the ‘Igbo style’ and the ‘Yoruba style’. This article teaches you to make it in between styles. Igbo egusi soup is thick and vegetables are used a lot, while Yoruba egusi is relatively watery and there usually is tomato stew served with the egusi. Egusi soup is served with garri (eba), pounded yam, fufu, wheat, semolina and some other ‘swallow’ foods.
To prepare egusi soup (for two people), you will need the following ingredients:
- Egusi (Ground) 2 cups
- Tomato paste (1 small sachet/tin)
- Boiled Meat (preferably beef or chicken)
- Meat stock
- Pumpkin leaves (ugu) 1 bale, chopped
- Stockfish (Okporoko) 1 basket*
- Seasoning (1 knorr cube)
- Red Pepper
- Palm Oil
First of all pour a little water into the ground egusi and knead it between your thumbs. Put a pot containing about 15ml (a third of a coke bottle or thereabouts) of palm oil and heat slowly.
Add the onions to the hot palm oil and fry lightly. Then add about half a teaspoon of salt to the oil and onions and then add the egusi and stir gently for about three minutes. Add the boiled meat and the seasoning and stir thoroughly for a minute.
Cover the pot and leave to heat for about five minutes. Add about half the tomato paste and a bowl of meat stock (around the same amount of palm oil) and another half teaspoon of salt. Add the vegetables and the stockfish and stir thoroughly for about a minute. Leave the pot uncovered and add the remaining tomato paste (diluted with water and well seasoned) into the soup and leave to dry for about a minute.
Put down the pot and your egusi soup is ready to be served.
PS: Measure with your discretion. Cooking is an art and one has to follow their instinct when making food.
PPS: Season as desired. Everyone has different taste buds.
PPPS: Serve egusi soup with eba. It tastes great!
This is by far the fastest way to make egusi soup, does not however mean it is the best way. But If you are in a hurry and you want to get it done right away this tutorial is your best kick for a buck. It is also incredibly cheap if you follow our tutorial.
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