Saturday, 30 April 2016

Nigerian Egusi Soup

This Egusi soup is a yummy delicacy in Yoruba and Igbo Land in Nigeria. It's usually eaten with variety of local swallows, like eba, pounded yam, oatmeal, wheatmeal, amala, staples like rice as well.

Ingredients - 6 servings

2 cups of egusi, blended
Vegetables (ugwu/pumpkin leaves or efo igbo/eggplant leaves)
6 Tomatoes, 3 ata rodo and 1 large onions, blended
Onions, sliced
Smoked Fish, stock fish, kpomo
Beef, chicken, boiled
crayfish (fresh and/or smoked)
2-3 tablespoons of iru (locust beans)
salt, knorr cubes to taste
3 cooking spoon of Palm oil


  • Wash and sieve vegetables, then set aside
  • Soak roasted fish and stock fish in hot water for 5 minutes, rinse properly, remove bones and set aside. TIP: this process softens the fish
  • Grate some onions, mix with the egusi, add a little water and stir to form a paste
  • Heat 2 tablespoons of vegetable oil in a pot, when it's hot enough, add the onions and saute for 2 minutes, then add iru. Stir together and add the pepper mixture...Fry pepper for about 10-15 minutes
  • Now add the orisirisi (the stock fish, kpomo, smoked fish, crayfish and even livestock), knorr, salt and allow to cook for 10 minutes. In between, stir to avoid the mixture from burning
  • Pick lumps of the egusi paste and place in the stew mix (see image below)
  • Add the 3 spoons of palm oil, reduce heat and leave for 5 minutes
  • Finally, add the vegetables, stir all together, allow to steam for 3-5 minutes, in order to leave vegetables crunchy

View Some Image Steps Below

No comments:

Post a Comment