Delicious Egusi Soup

local_grocery_store Ingredients

• 1 cup Egusi seeds, ground
• 1/4 cup Palm oil
• 1 Onion, diced
• 1 Red bell pepper, diced
• 1 Tomato, diced
• 100g Stockfish, soaked and deboned
• 100g Dry fish, deboned
• 500g Meat, cooked and diced
• 1 bunch Spinach, chopped
• 2 Seasoning cubes
• to taste Salt
• 2 tablespoons Ground crayfish
• 1 Scotch bonnet pepper, chopped
• 4 cups Water

restaurant_menu Method

1. 1.In a dry pan, toast the ground egusi seeds until fragrant and slightly browned. Set aside.
2. 2.Heat the palm oil in a large pot over medium heat. Add the diced onions and sauté until translucent.
3. 3.Add the diced red bell pepper and tomato to the pot. Cook until the vegetables are soft.
4. 4.Add the stockfish, dry fish, and cooked meat to the pot. Stir well to combine.
5. 5.Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
6. 6.Add the toasted egusi seeds, chopped spinach, seasoning cubes, salt, ground crayfish, and chopped scotch bonnet pepper to the pot. Stir well to combine.
7. 7.Cover the pot and let the soup simmer for another 20 minutes, or until the egusi seeds are fully cooked and the flavors have melded together.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Serve the Egusi soup hot with your choice of swallow or rice.
10. 10.Enjoy the delicious flavors of Nigeria!

lightbulb_outline Tips

• chevron_rightYou can customize this soup by adding other vegetables like bitter leaf or pumpkin leaves.
• chevron_rightFeel free to adjust the spice level by adding more or less scotch bonnet pepper.
• chevron_rightServe the soup with fufu, pounded yam, or rice for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.