Egusi Soup
Ingredients
- 1 cup egusi (melon) seeds
- assorted meats (beef, stock fish, panla)
- ¼ cup red palm oil
- 1 cup pepper mix (Shombo and Scotch bonnet peppers)
- 2 seasoning cubes
- salt (to taste)
- 4 cups water
- 2 tbsp ground crayfish
- 2 cups chopped ugwu (fluted pumpkin leaves)
- ¼ cup uziza leaves (optional, for added flavor)
Instructions
- Blend the Egusi seeds into a smooth paste and set aside.
- Season assorted meats with seasoning cubes and salt. Cook them with water until they're tender. Include the stock fish and panla in this mix.
- Blend the Shombo and Scotch bonnet peppers together.
- Heat the palm oil in a pot .Add the blended pepper mix and let it fry for a few minutes. Add the cooked meats and stock into the pot. Allow it to simmer for about 10 minutes.
- Spoon the egusi paste into the pot. Stir continuously to prevent lumps from forming. Let it cook for about 5 minutes.
- Add ground crayfish, seasoning cubes, and salt to taste. Allow it to simmer for another 5 minutes.
- Add the chopped ugwu leaves and uziza leaves (if using) to the pot. Stir and let it simmer for a few more minutes until the vegetables are tender.
- Check for seasoning and adjust if necessary. Simmer for an additional few minutes, ensuring the soup reaches a desired consistency.
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