Name: Egusi soup
Eaten in: Nigeria
Category: Traditional
The first time I had Egusi soup, I was definitely taken aback. How come I had to come to the US to try something so yummy when it was always so close to home, wow! The stew spinach, egusi (ground pumpkin-seed) combined with the meat yield a thick stew, rich in flavors and textures. All the ingredients bring their distinct touch and yet, they blend seamlessly in a fruitful marriage. I have tried many Nigerian specialties since then, but egusi remains my favorite.
Egusi soup
Print recipeIngredients
- 2lb boneless meat (beef or goat)
- 2 Medium onions (roughly chopped)
- 4 chili peppers
- dried shrimp (or shrimp powder - to taste)
- dried crayfish (to taste)
- 2 cups egusi powder (ground melon seeds)
- 1 pound fresh spinach ((or 1 package frozen spinach))
- 1/2 cup palm oil
- coarse salt
- bouillon cubes
- 3 cups water
Optional
- dried fish
Directions
| 1. | Put the meat in a medium pot, add the dried fish (previously rinsed and soaked) |
| 2. | Add one onion, salt and 2 cubes. Pour in 3 cups of water and bring to a boil on high heat. Reduce heat and simmer for 30mn |
| 3. | Meanwhile, put the chili peppers and the remaining onion in a blender and puree. Scrape the mixture in a bowl and set aside |
| 4. | If using frozen spinach, squeeze the excess liquid and set aside |
| 5. | After 30 minutes, check the meat. If it is still tough, add more water to the pot so that the cooking liquid covers the meat. Continue to cook until the meat is fork-tender. |
| 6. | Add the onion pepper mixture and cook 15mn |
| 7. | Reduce heat to medium and add the melon seed mixture. Cook 30mn longer and add the spinach, palm oil and remaining cubes. Cover and cook for another 15mn. |
Note
adapted from http://www.foodnetwork.ca/recipe/egusi-soup-and-pounded-yam/3368/
