Log In Register
Lost your password?
A password will be e-mailed to you.

Share This Post!

On this hilarious episode of your favorite show Off The Menu, popular musician, Sound Sultan joins Soliat in the kitchen to make Egusi soup; who knew Sound Sultan was such a great gook. Anyway, if you’re bored due to social distancing, and you’re looking for something to do with yourself, why not enter your kitchen and try out this fantastic egusi soup recipe? It’s easy to cook and doesn’t need too many ingredients and once you’re done, you can enjoy it with pounded yam, eba, semovita or wheat, or even amala. Check out the recipe below.

egusi-soup-recipe

Ingredients

-1 cup blended onions about 3- 5 and fresh chilies, to taste

-4 cups egusi melon seeds, ground or milled

-1⁄2 – 1 cup palm oil

-2 teaspoons fresh Une Iru, locust beans

-Salt to taste

-Ground crayfish to taste

-7– 8 cups stock

-Cooked Meat & fish quantity and variety to personal preference

-2 cups cut pumpkin leaves

-1 cup waterleaf cut

-3 tablespoons bitter leaf washed

How To Make Egusi:

-Blend egusi seeds and onion mixture. Set aside.
-In a large pot, heat the palm oil on medium for a minute and then add the Une.
-Slowly add the stock and set on low heat to simmer.
-Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
-Leave to simmer for 20 – 30 minutes so the balls cook through.
-Add the meat and fish and other bits that you’d like to use.
-Add cut-up pumpkin leaves.
-Then add the waterleaf.
-Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
-Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.
-Stir, check seasoning and adjust accordingly.

By: Dammy Eneli

Share This Post!