So I have succeeded in publishing a food recipe for the first time, well except for this salvaged stew post…😅
Ok, so a number of people consider me a guru in this “Egusi Soup” thingy. Well they are mostly my close friends but I believe they have a point.
If I have one cooking skill to compete for, Egusi soup would be foremost on my mind.
I remember the first time I attempted to prepare Egusi Soup for my family. I was in my mid-teens then and very reluctant towards kitchen work (lazy, for short). And in the absence of adult supervision, I literally flopped..😭
Thank God for perseverance and grace…lol. Hitherto has he helped me.
Anyway, the credit goes primarily to God the Father, God the Son and God the Holyspirit. And secondarily to my Mom. She taught me well.
Anyway, shall we?
(PS: There’s a story behind the poem but I won’t go into the details here).
Total cook time: 1 hour 15 minutes (or less).
1. Prepare the beef (fresh fish or chicken can be used instead if desired) with seasoning cubes, salt, onion and set aside the meat stock. Cook on low to medium heat for about 1 hour or until tender.
2. Soak the dry fish, cow skin and stock fish in a bowl of warm water with a pinch of salt for at least 30 minutes.
3. Wash the green vegetables (spinach, callaloo, ugwu or bitter leaf) with cold water and cut into small shreds. Set aside.
4. Mix the blended Egusi with water in a bowl to make a paste.
5. On low heat, put two cooking spoons of vegetable oil, diced onion and “iru” (locust beans), if desired into a clean pot.
6. Pour the Egusi paste into the pot and begin to stir for about 5-7 minutes or until a fine grain-like paste forms.
7. Add two table spoons of Palm (red) oil into the mixture and stir for another 5 minutes.
8. Add the blended fresh tomatoes (or tomato plums) and red hot pepper to the Egusi and allow to cook for 5-7 minutes.
9. You can add the blended crayfish (2 teaspoons are enough) at this point, followed by the meat stock, and more seasoning cubes/salt as desired. Taste and adjust accordingly.
10. Add the already prepared beef, dry fish, cow skin and stock fish mixture into the pot. Cover and allow to cook for about 8-10 minutes.
11. Finally add the chopped vegetables and allow to cook for another 3-5 minutes. Don’t overcook.
PS: Overcooking diminishes the structural integrity and nutritional value of vegetables…blah, blah…😅
12. Your Egusi is done and ready to be served.
Pls watch the video clip below for a step by step tutorial. I’ll address any questions in the comment section below.
(PS: You can read the Nutritional benefits of Egusi (melon seeds) here).
Thank you for reading,