Egusi soup is the easiest soup to prepare. Egusi soup is an exotic hearty meal that will satisfy your taste buds. It is a staple in most West African homes and is an unplanned pot food that often swallows things like Iba, Amala, Semovita, Pound Yum, Fufu and the like. Some hardcore people like it also serve rice.
I have made egusi soup before. Then since I have done the egusi soup version, I have received many requests to make another version of the recipe. That’s why I made this easy version of Egusi soup.
The first thing I need to do when I want to prepare my egusi soup is to mix it with chilli. Then when mixing chillies, try to use as little water as possible to keep the mixed peppers from getting too much water. Again note that if your mixed black pepper releases too much water. So, it will prolong the cooking time of the sauce.
The next thing I do is mix the eagles, crayfish and onion seeds. I also use a little water for this as it needs to have a thick consistency. The resulting egusi soup grows and becomes scattered.
Also, I’m not a fan of palm oil heating. The term we commonly call “bleaching”, except in some recipes, cannot avoid the bleaching process like the Emasse recipe, also known as Ofada soup.
I added grasshopper bean to my recipe and, therefore, I ignored the addition of spice cubes. However, if you do not like grasshopper bean or it does not work, then the stock is enough to enhance the taste or use spice cubes for your taste.
I like to split my grasshopper in half. When frying the onion I have to fry the first half so that the bean flavor comes inside the oil. This process takes about 3 minutes.
Add the mixed chillies and fry for 15 to 30 minutes until well cooked, then add the melted watermelon. It is important not to move the egusi at this point, give it time to curl. After it has turned off for about 15 to 20 minutes, stir a little, and then add some chicken or beef stock with the meat or fish of your choice and cook again for 15 minutes.
Cook the egusi at this point, but if you feel that it needs to be cooked for a while. Then add some more stock or water and cook for a few more minutes.
Note: I usually cook my own for at least 50 minutes to an hour, the cooking time is fine but not short.
Summary of Egusi recipes
1 cup of 3-5 onions mixed with chillies
Add water to some drinks while adding pepper
Whisk 4 cups watermelon seeds and mix with crayfish
Half to 1 cup of palm oil
F 2 teaspoons of fresh une iru (grasshopper beans)
Salt to taste
7-8 cups stock
Cook meat and fish,
2 cups pumpkin leaves
3 tablespoons of bitter leaves
How to cook recipes:
- Inside a large pot, heat the palm oil for a minute and add the una (iru) to it.
- Start adding small to the stock, and then cook less.
- Squeeze one teaspoon size into the stock and add the paste mixture. Make sure it makes the ball.
- Whisk balls and cook for 15-30 minutes to cook well.
- Add meat and fish and other orisirisi
- Add d pumpkin leaves and waterleaf
- Fold it and cover the pot and cook for 7-10 minutes until the leaves are soft.
- Add the bitter leaf. Do not cover the pot again for another 5-10 minutes until cooking is complete.
- Turn it on, check if the spice is inside.
Enjoy your delicious Egusi soup now!
How to prepare egusi soup with waterleaf
Before you start cooking – wash the waterleaf several times in a separate ball. This is an easy process. You need to rinse and squeeze the waterleaf several times, varying the water interval. Then make sure your waterleaf is clear. If you want to use bitter leaves for the same recipe, then you also have to wash them properly. It should brighten all the bitterness of the leaf. In addition, you can soak your waterleaf in water before washing. You can boil the waterleaf for ten minutes for your egusi soup.
One kilogram of beef or chicken; Three cups egusi – watermelon seeds; Salt to taste; Four decoction peppers; Ogiri or OKP as the traditional season; An onion; Three smoked fish (medium size); Stockfish (medium size); A bunch of water leaves, bitter leaf, uzija leaf or afang leaf; Three spice cubes such as sapai, raiko, nor or Maggi; Five cooking spoons of palm oil; A cup of crayfish (grounded); Icedfish (smoked).
Cook the meat for fifteen minutes. Keep this in mind. At the same moments, wash the stockfish using warm water and salt. Put the fish in a meat pot and simmer for another fifteen minutes. If you want – you can boil the fish separately from the meat; Dress the smoked fish and set it aside; While the meat is cooking, take the white roasted seed and grind until it is soft. Then pour into a bowl and add a little water. Do not water it too much! Allow the material to soak until used. If you want to use the coking method, beat two eggs and use the white, molding them into balls; Examine the meat, if it is ready, place it in a separate pot.
How to cook egusi soup frying method
Put the dry pot on the fire; Add four tablespoons of palm oil; When the oil is heated – egusi- fry the water paste on the oil; Allow to dry completely (it should look like fried eggs); Pour the meat material over the fried agave and allow to bubble; Add some crayfish and other ingredients; Add pumpkin, waterleaf, bitter leaf, ojiza leaf or afong leaf; Stir ingredients for a few minutes; Now you can happily serve the dish.
How to prepare egusi soup without frying
Ingredients You will need the following stew soup:
Sprouted seeds – 200 g beef – 400 g cooked fish pieces – 50 g (bones carefully removed) crayfish – 3 tbsp oyster leaves – 1 bunch (you bitter leaves) Oil palm – 50 m.Li stock cubes onion – 1 small tomato – 4 large chilli powder – 1 tsp direction onions peel and chop. Cut the beef into small cubes and pour it into the pot. Add the chopped onion and stock cube:
take a glass of water and let it boil. When the water boils, reduce the heat and cook until the meat is tender. When done, set aside the beef. Grind the seeds of egusi and add them to a cup of water. Then Set the mixture aside. Also, Add the rest of the peeled tomatoes, onion and chilli powder. Set this mixture aside again. Mix the rest of the peeled tomatoes, onions and chilli powder.
Set this mixture aside again. Take a separate pot and heat the palm oil. When it is hot enough, toss it and add the mixture. Stir well and allow to boil for a few seconds.
Now, add the mixed tomatoes to this mixture and stir everything well. Now, it’s time to add stockfish, crayfish and another stock cube. Add 2 cups of water to this mixture and cook for another 5 minutes. After waking up for 5 minutes, add the beef cubes and stir the soup well.
This soup is usually served with some simple Nigerian swallows like Fufa or Gary. There are some variations in the cooking method, including making balls out of the ground and baking them into pieces of dough in the soup. This is an interesting choice because it dramatically changes the consistency of the soup. Now that you know how to prepare egusi soup without frying, why not try this recipe and surprise your family with this mouth-watering recipe?
How to cook egusi soup with bitter leaf
Now I am looking for bitter soup after putting it to bed and thank God I am finally ready to cook the soup.
Whisk 4 cups
1/2 kg bitter
3 knorr Cubes
3 cooking spoons red oil
2 tablespoons toe (thick)
1 kg of fresh beef
3 cooking spoons crayfish
9 pieces fresh pepper
Processing the cooking
Cook the meat with the stockfish with onions, salt and cubes. Then let it softens.
Pour in more water. Cover the pot and boil for at least 15 minutes.
Heat another pot and pour the red oil into the bleach for 3 minutes, then into the mixed egusi.
Stir well for 5 minutes, then pour in the ingredients from the inside and stir well. Cover and allow to boil for 15 minutes. Stir in the mix and bring to a boil.
Add crayfish and black pepper, add salt, add cubes and boil again.
Rinse the BitterLife with enough water and salt. (Already sliced and washed)
Pour bitterly and stir well in 3 minutes until soup is ready.
How to cook egusi soup with tomatoes
1 cup palm oil
Squeeze 1 cup ground
120g Scotch bonnet
120 grams total tomatoes
50 g shampoo (cayenne pepper)
70 g Tortoise (Chili Chili)
180 grams of onion
1/2 cup ground crayfish
3 spice cubes
Chopped ugg, green amaranth or spinach.
Wash the meat and stockfish and place in a medium-size pot over medium heat.
- Add enough water to cover the meat.
- Season with salt, seasoning cube and some chopped onions.
- Boil the meat and stockfish until almost tender.
- Dry fish soak in boiling water for about 2 minutes and rinse well in cold water.
- Add the bone and the pot of boiled meat. Add the Scotch bonnet, tomatoes, shampoo, toss and half the onions and mix until tender and the meat is in the boiling pot.
- Chop the remaining half of the onion and mix in the soup.
- Add crayfish, seasoning cubes and salt.
- Cook until tomato loses greenness.
- Pour the palm oil into another dry pot or saucepan and keep over medium heat.
For fried egusi soup with tomato sauce.
When hot, add grant egusi and stirring constantly until it resembles wet sand. so, this will take some time.
– Add the boiled tomatoes to the roasting pan.Then add the chopped onion, shake and cover.
– Cook for 20-25 minutes, stirring occasionally.
– During the last 5 minutes of cooking, add the chopped vegetables if used.
For boiled egusi soup with tomato sauce
– Add palm oil to the soup.
– Mix grind egusi with a little water to make a thick paste (slightly thicker than melted ice cream).
-Add a little salt and mix.
-Pour in the boiling tomatoes, do not stir.
-Cover, reduce heat and cook for 10 minutes.
Stir gently, add chopped onion and continue cooking for 10-15 minutes, stirring slowly from time to time.
-Use chopped vegetables in the last 5 minutes of cooking.
Your egusi soup with tomato sauce is ready. So, serve with selected ‘swallow’, boiled rice, boiled yam semovita etc…
How to prepare egusi soup with ugu
3 cups Egussy
1/2 kg egg
4 cspp palm oil
1/2 csp ofo
1 smoked fish
1/4 kg of beef
2 csp crayfish
Small Bunch Leaf Uzija
2 cubes or
4 fresh peppers
Add egusi, soak the smoked fish and boil the beef with salt and onions.
Stir fry with palm oil for 5 minutes, stirring constantly.
Add in the beef with the stock and stir. Then boil for 2 minutes with plenty of water.
Boil it, add grinded into and mix well.
After 5 minutes, grind crayfish, black pepper, salt, nuts cubes,
Rinse the uzija and ugu leaves and chop finely. Stir the two together. Turn off the heat after 1 minute