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Egusi Soup Recipe
Ingredients
- Meat (Boiled, roasted or fried)
- 2 Cups Egusi (Toasted and blended)
- 2 Red bell peppers
- 3 Habanero/Rodo
- 2 Onion (divided)
- ½ Cup Liver (diced)
- ½ Cup Dried prawns/shrimps
- 2 Tablespoons Ground Crayfish (divided)
- 12 Oz Kale (or any vegetable of your choice)
- 2 Tablespoons Locust beans (Iru)
- 1 Cup Beef stock
- Palm oil
- Knorr bouillon powder/cube
- Salt to taste
Instructions
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Deseed the peppers and blend with an onion.
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Roast the melon seed (egusi seed) and grind into a powder
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Place a saucepan/pot over medium-high heat and heat the palm oil
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Chop half of the onion and sauté for a few minutes.
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Add the locust beans (iru) and stir
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Add one tablespoon of ground crayfish for a few seconds, don’t let it burn.
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Add the blended peppers and mix. Cook until the pepper is reduced.
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Add the prawn/shrimps, and the liver to the pepper mixture.
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Grate the remain half onion into the ground melon (egusi), the remaining ground crayfish and mix with ½ cup of stock or water.
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Use a spoon or your hand to add the egusi mixture to the pepper/stew and cook for about 7 minutes or until the egusi is cooked.
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Get the meat out and set aside.
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Add the meats, combine and seasoning. Continue to cook for about 8-10 minutes.
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Add kale (or any vegetable) cook for about 2 minutes, check the seasoning, readjust if necessary, turn off the heat.
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Serve
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Enjoy!
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Egusi served with yellow garri (eba)
