Egusi soup
A thick soup of ground egusi melon seeds with greens, meat and palm oil.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the beef with onion, stock cube and salt for forty minutes. Keep the broth.
Soak the stockfish in boiling water for twenty minutes and break it into pieces, removing bones.
Mix the ground egusi with a little water into a thick paste that holds its shape.
Heat the palm oil until clear and fry the onion and ground scotch bonnet for three minutes.
Drop the egusi paste into the oil by the spoonful without stirring and let the lumps set for five minutes.
Pour in the broth and add the meat, both fish, the crayfish and the locust beans, and cook twenty minutes.
Stir in the greens for the last five minutes and serve with fufu or eba.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.