Egusi soup #3006. Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Egusi soup is an exotic hearty food that will satisfy your taste buds.
Ground Egusi seeds give this soup a unique color and flavor.
If you can't find Egusi seeds, you can substitute pumpkin seeds.
Any combination of crab, shrimp and smoked fish can be used in place of.
You can cook Egusi soup #3006 using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Egusi soup #3006
- You need of Grounded egusi.
- Prepare leaves of Ugu.
- You need of Palm oil.
- Prepare of Dry fish.
- Prepare of Stock fish.
- It's of Crayfish.
- It's cubes of Stock.
- You need of Yellow pepper nd red pepper.
- It's of Onion.
- You need of Beef.
- Prepare of Pomo.
Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors! See the video below on how to make Egusi Soup. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables.
Egusi soup #3006 instructions
- Boil ur beef,pomo,stock fish nd dry fish wit chopped onions nd stock cube..
- Grate 2geda red nd yellow pepper wit onion..
- In a pot heat Palm oil, add in grated pepper nd fry a little, mix ur egusi wit little hot water add to d oil nd fry till egusi looks scrambled.
- Add in meat stock nd all d beef nd fish nd allow to seamer.
- Add in crayfish little salt nd more stock cube to ur taste.
- Allow to seamer for 2mins add in ugu leaves nd turn off d flame..
- Serve wit smash rice, garri or pounded yam.
Find out how to cook egusi soup with this egusi soup recipe. Egusi Soup is a rich and savory West African soup made with ground melon seeds (egusi seeds) and eaten with fufu dishes. Egusi Soup - Nigerian Melon Seed Stew. Quick, easy and healthier Egusi soup, made with lots of spinach. Egusi, or melon seeds, is a staple ingredient in many West African dishes and makes a great thickening base for soups and stews.
