Recipe: Perfect Easy peasy Delicious Egusi soup

Recipe: Perfect Easy peasy Delicious Egusi soup Delicious, fresh and tasty.

Easy peasy Delicious Egusi soup. Great recipe for Easy peasy Delicious Egusi soup. Hmmmm if any one told me I could ever eventually be able to make Egusi soup that was so good. I would have told them they were dreaming.

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.

These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

You can have Easy peasy Delicious Egusi soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy peasy Delicious Egusi soup

1. You need of grinded egusi (I roast mine, but it's not compulsory).

2. It’s of yellow pepper and about 8 atarago (I love pepper,reduce yours).

3. Prepare of Ghanapepper.

4. You need of kilo goat meat.

5. Prepare of Thick chunks of pomo.

6. Prepare of Prewashed and deboned Stockfish.

7. It’s of Roasted Panla fish.

8. You need of Palmoil.

9. It’s of washed and sliced oziza leaves.

10. Prepare of ugwu or properly washed bitterleaf.

11. You need of Crayfish (optional).

12. It’s of Thinly diced onions or roughly blended.

13. You need of Seasoning.

Nigerian Egusi Soup is a soup thickened with ground.

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! #Africanfood #Dinner #Ethnicfood #PreciousCore.

The Egusi with green leaf vegetable Soup is a popular Nigerian delicacy.

Easy peasy Delicious Egusi soup instructions

1. In a bowl, combine Egusi, Ghanapepper, onions and seasoning cubes… Mix thoroughly.

2. Boil your goat meat with onions and seasoning (+ crayfish, optional) (I dont use Curry and thyme) add Stockfish and washed pomo. Cook till almost soft..

3. In a pot, heat oil… Add grinded yellow and red atarago, fry and then add your egusi in large or small chunks and allow to fry for a few mins. Check the heat, so it doesnt burn..

4. The Egusi would let out a unique aroma when it is properly fried… At this point, add in your meats and stock and allow it to boil for some 5-10mins on low heat without stirring.

5. Stir and add your roasted Panla. after a minute add your oziza leaves and correct seasoning if need be. Add your ugwu leaves and your soup is ready.

6. If you are using bitter leaf, add at the same time with meats..

7. Serve with staple of your choice and enjoy..

The Yorubas call it 'Obe Efo Elegusi'.

As tasty as it is though, it can look like something a cat couldn't keep down in it's stomach when it's not well prepared but don't fret, help is on the way.

It is prepared with a bitter leaf (Vernonia amygdalina) and although the name suggest that it is a bitter soup, that's not the case.

The bitter leaves used for this soup ,are properly washed and squeezed ,until there is only a slight taste of bitterness left.

Corned beef hash, stinky blue cheese with flaky croissants, Tibetan buttered tea, Egusi soup, eggplant parmesan; I was getting really full but, sadly, we were making good time. "Geri?" Frank eyed me.