Egusi Soup is a Nigerian Soup which is made with melon seeds cooked in a Palm oil sauce and enriched with peppers, spices and vegetables.
Now, the best way to describe this meal for today is….”Awesomely wow”.
I am not particularly an EGUSI freak you know, but please leave me with anything Draweeeeeey am game.
This one was special and deliciously different with this unique nutty taste from the fried EGUSI and it sure caught my attention…..enjoy!!!!
“Fried EGUSI bitter leave soup with and Nigeria Eba.”
2 cups Egusi Seeds (dry fried in a pan until it pops up but not burnt and blend dry)
4 pcs of Beef cooked
4 pcs Beef tongue cooked
1 med. size dry fish of choice washed
1 stockfish head cooked
4 pcs of Pomo (Cow skin) cooked
2 ckspn Red Palm Oil
3 tablespoonful ground Crayfish
3 mold washed Bitter leaf
6pcs fresh Pepper ground
1 large onion bulb ground
1 med. onion bulb chopped
2 tbsp Iru
Meat Stock 6 cups
Salt to taste
-Heat up the palm oil until just hot, add chopped onions fry for 1 minute and the ground pepper and onions fry for 6 minutes
-Now add the egusi, seasoning cubes and Iru. Fry for about 10 minutes, stirring constantly until it thickens
-Add the meat, fish, stock fish, crayfish, stir well and and fry for a few minutes
– Add the meat stock, begin to tease it gently to the bottom of the pot to prevent burning.
– Add the bitter leaves and Cover the pot reduce the heat and allow to simmer gently for 15 mins
-Now stir well, taste for salt and correct the seasoning if necessary and cook for 5 minutes more.
– Serve hot with Nigeria Eba, or any morsel of your choice….Amala, Tuwo Shinkafa, fufu, pounded yam, semo, or Wheat.
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Tips: You may want to add some more vegetables such shredded Ugu, water leaves or Spinach to increase your fiber and nutrients intake.
You can add them at the last three minutes of your cooking not to overcook your vegetables.
Now for the Nigeria Independence Eba:
You will need: Garri, Green Food color, boiling water, 2 plates.
-Pour boiling water into the two plates add a few drops of color to one stir and spread your Garri into it and make your Eba. Stir well and set aside to cool.
-Make Eba without the color in the other bowl, stir and allow to cool.
-Take the green Eba and form Two slabs of about 6″long and lay them straight on a chopping board.
-Now take the plain Eba and form a slab and place in the middle of the green Eba . Now you have green white green the National colors.
-Try carving out the map of Nigeria out of the slabs of Eba and see what you have.
“”how good was your fine art in school”” Hahahaha. Have some fun.
This dish was made by Mrs Iyabo Adeline(Former Maggi Show Presenter on National Television) for Eatwellivewell.
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