How to Tips Appetizing Egusi soup
How to Tips Appetizing Egusi soup Delicious, fresh and tasty.
Egusi soup. This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor.
It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba.
Nigerian Egusi Soup (Caking Method) [Video] Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes.
Particularly, in Nigerian culture, egusi is a popular with pounded yam.
You can cook Egusi soup using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Egusi soup
-
It’s of Egusi.
-
It’s of Cow tail.
-
Prepare of Salt.
-
Prepare of Crayfish.
-
Prepare of Pepper.
-
Prepare of Ugu.
-
You need of Palmoil.
-
It’s cubes of Maggi.
These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.
Nigerian Egusi Soup is a soup thickened with ground.
Furthermore, egusi soup is popular in Nigeria and it is best eaten with morsels or "swallow" as it's popularly called.
Egusi soup and pounded are top of the list.
Egusi soup step by step
-
Boil cowtail to be tender.add more water and palmoil to boil..
-
Set a dry pot on fire pour in palmoil to bleach then blend and pour in egusi to fry.stir as is frying to avoid burning then pour in the boiled cow leg.stir and let it boil for 8-10mins..
-
Add crayfish,pepper,maggi cubes,salt after few more minutes add the sliced ugu leaves stir and enjoy..
Perfect food marriage the universe has ever brought together.
We have other types of soups too (you can check it out here).
Egusi soup is very easy to make in varied preferences.
Egusi soup is one of the most elaborate dishes in Nigeria and other parts of West Africa.
It is named after the key ingredient, egusi, ground melon seeds.
