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Recipe
Egusi Soup
A soft, savoury melon-seed soup thickened with ground egusi and finished with bitter leaf. Serve with eba or pounded yam.
- Time
- 1h
- Serves
- 4
- Level
- Easy
Ingredients
- Ground egusi seeds300 g
- Red palm oil150 ml
- Dried stockfish100 g, pre-soaked
- Beef or goat meat400 g, pre-cooked with stock
- Onion1 medium, chopped
- Dried crayfish2 tbsp ground
- Bitter leaf or pumpkin leaves2 handfuls
- Bouillon, salt, ground pepperto taste
Steps
- 1
Heat palm oil in a heavy pot. Fry onions until translucent.
- 2
Slowly stir in the ground egusi, breaking up clumps. Cook until small curds form in the oil.
- 3
Add meat stock gradually and let the soup loosen. Add pre-cooked meat and pre-soaked stockfish.
- 4
Season with crayfish, bouillon, salt and pepper. Simmer for 20 minutes, stirring occasionally.
- 5
Stir in the leaves at the end. Cook just until wilted. Taste and adjust seasoning.
- 6
Serve hot with swallow of your choice.