November 28, 2017

Fried Egusi Soup

Personally, i think there's some kind of misconception that egusi soup cannot be fried. This ideology is false! It could be prepared in different ways from boiling, to dissolving in water before boiling to frying before cooking. Now this soup is a perfect example of what fried egusi soup looks like. One thing for sure is, it tends to add dept in flavour and feel to the soup. Yum! What would be your perfect swallow for this soup. 

How to make fried egusi soup

• Prep time:   30 minutes
• Total Time: Over 45 minutes
• Region:       Nigeria
• Category:   Soup Recipes, Egusi Recipes
• Misc:           Serve hot with "swallow"






Ingredients:::
• 12 medium sized chunks Beef
• 5 medium sized Pomo
• 2 fresh pepper
• 1/2 cup crayfish (whole/ground)
• 2 cups egusi seeds 
• 1 cup Palm oil
• 2 seasoning cubes
• 1 bunch Pumpkin leaves (rinsed)
• Salt to taste

Directions:::
Step 1: The first step is to peel the egusi by removing the white Egusi seeds from the brown shell. Place the peeled Egusi in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth. It might start to cake up but never mind, that's not a problem.

Step 2: Wash the pumpkin leaves (Ugu) with salt water to kill the germs and rinse with clean water. Chop the leaves and set aside

Step 3: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of beef, sharki, pomo and Stock fish. Rinse everything  and place in an empty pot.  Add just enough water to cover the content of the pot. Cook on medium heat for about 15 minutes. Add the salt to taste then cook for another 5 minutes. Turn off the burner and set aside.

Step 4: In an empty pot, pour in the palm oil and ground Egusi. On medium heat, stir fry for about 3 minutes till it starts to dry up but don't let it burn. Pour in the stock, add the ground crayfish, extra salt if needed, crushed seasoning cubes, stir, then leave it too cook till the egusi absorbs most of the stock in the pot, swells and cakes up. 

Step 5: Add the chopped ugu leaves, stir and cover the pot. Leave to simmer for 5-7 minutes before turning off the burner. 
Serve with your favorite "swallow",Boiled white rice or Yam


1 comment:

Thanks for taking time to comment. Your Feedback & Questions are highly appreciated.
♥ If you've got questions on any recipe or article posted, Please leave it in the comment section and it would be replied as soon as possible. Questions related to any article will not be answered away from the page.
♥ Comments are moderated (Everything constructive is approved), so they may take some time to appear so please check back!
FOR ADVERT INQUIRIES, CLICK HERE

♥♥♥♥♥New recipes to your Inbox♥♥♥♥♥

Enter your email address:

Delivered by FeedBurner