Almost all tribe in Nigeria eat egusi soup. you can serve it with eba or semo or pounded yam or fufu
Ingredients
- 200g ground Egusi (melon seed)
- 1 teaspoon ground chilli powder
- 2 portions of fish
- grounded crayfish
- 1 chopped onions
- 1 small bunch of shredded Pumpkin leaves (called Ugu leaves in Nigeria
- 50ml of palm oil
- 2 cubes of seasonings
- salt to taste
- 400g of beef
- 50g of cooked and boned stockfish pieces
Directions
- 1Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
- 2Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. Set aside
- 3Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish
- 4Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes
- 5Wash and finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.