Soups are those special sauces that accompany the major Nigerian food commonly known as Fufu. Fufu is a generic name for food you swallow during the eating process. Fufu is generally tastless and rely on the richness of the soups to make the meal delicious. It is common knowledge that Nigerians especially the Igbos from the eastern part of the country, must have at least one fufu meal in a day. This is why soups are very essential to Nigerian food recipes. All Nigerian soups can be served with Eba(garri),Pounded yam, Amala,Tuwo shinkafa. Click here to know how Is done.
3 tablespoons ground crayfish
Pepper and Salt (to taste)
Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
3 small stock cubes
1 Ogiri Okpei (traditional locust bean seasoning: optional).
You will need a food processor to grind the egusi.
Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
Boil the shaki, stock fish and dry fish in 1 litre of water with the stock cubes till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef to be used for the soup, add it to the pot and cook on medium heat till done.
How to Cook Nigerian Egusi Soup
Egusi soup is also one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu recipes.
600g of egusi, get from the link below
Mbika, Egusi, Melon Seed 5oz Bag Beef preferable cut
Cooking Directions: Caking Method
This method produces a healthier egusi soup as there is no frying involved. It requires less oil too.
- In this method, as soon as the shaki, fish and meat are done, remove them from the stock (water used in cooking the meat and fish) and place in a different pot or plate.
- Add the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.
- Cover and cook till the egusi cakes. Stir and add a little bit more water. watch it closely so that it does not burn.
- Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egusi oil coming to the surface of the soup.
- Add the red palm oil and bitter leaves (if it is your choice of vegetable), pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egusi forms a good blend of light yellow colour.
- Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.
- Add salt to your taste, stir and leave to simmer for 2 minutes maximum.
- Turn off the heat. Leave to stand for about 5 minutes before serving. For those Abroad you can get egusi from here