Egusi soup is one of the most recognised soup in all of Nigeria and even to other African countries. The taste of this soup would make you keep coming back for more. I remembered a day I the Egusi soup 3 times, in the morning afternoon and evening. That was to tell you how delighted I was with this delicacy. Though it really weighed me down because I ate it to much but hopefully you get my point. It's a really wonderful delicacy and it can also be prepared in different ways. Some of these ways include:
Caking Method
Fried Egusi
Akpuruakpu Egusi
Those are the three(3) major ways of preparing the Nigerian Egusi soup. This soup can actually also go with Eba, fufu, pounded yam, semovita, amala and I have even seen someone eat it with starch but I can't vouch for that because I haven't eaten it with starch before.
So for today we would be taking a look at the caking method of making the Nigerian Egusi, in another article we would also discuss the others on the list so look out for those. Now let's get out ingredients for cooking this soup ready.
INGREDIENTS
red palm oil
Beef
Fish (dry and/or stock fish)
Vegetable
Egusi (Melon) seed
Ground crayfish
Dry pepper
Salt
Onion
Seasoning Cube
Good! Now all our ingredients are ready. it's time for part, lets get cooking. First things first we have to handle the melon seed, dry fish and/or stock fish, dry pepper and vegetable.
For the melon seed you blend it with a dry mill, then also grind the ground cray fish and the dry pepper too. The vegetable should be sliced into smaller pieces, then you need to sock the dry fish in warm water for about 20 minutes and the stock fish for about 30 minutes till its breakable by hand.
So we are all set, lets get cooking:
Boil the stock fish, dry fish and the beef to be used for the soup add salt, seasoning cube and onion, boil at medium heat so the beef doesn't get too soft. when done remove the beef, and dry fish from the stock(the residue water used in boiling the meat and fish) and place in a different pate.
Now add the ground cray fish and pepper into the stock still in the pot. Add the Egusi also and stir, you can also add water at this stage to give it a bit of smoothness to your liking. Once it is to your liking cover the pot to keep boiling until it cakes, ensure you watch it closely so it doesn't get burnt also you can add water if necessary.
Add water at interval for about 25 minutes then you would notice the clear Egusi oil floating to the surface.
Add red palm oil and bitter leave, pepper, seasoning cube, salt to add taste to your liking. Cook for about 10 minutes then you should notice when the Egusi and oil forms a blend of light yellow color. Then you are good to proceed.
Add the cooked meat and fish and any other soft vegetable you might have, and stir the soup. Leave to boil for about 3 minutes at most. Then turn off the cooker and your food is ready. After cooking leave for about 5 minutes before serving it. It can be serve with virtually any swallow like Eba, fufu, amala, semovita, pounded yam and others.
Enjoy!!!
Nice post.