Egusi Soup
Ingredients
- 200 g egusi melon seeds ground
- 400 gr beef-best cut and shaki (cow tripe) cut into bite-sized pieces
- 50 gr dried fish cooked and deboned
- 3 tbsp ground dried crayfish
- 1 small bunch ugwu or bitter leaves, washed and finely sliced
- 50 ml palm oil
- 2 seasoning cubes
- 2 small onions chopped
- 4 large fresh tomatoes
- 1 teaspoon ground chilli powder
- 1 cup water
Instructions
- In a pot combine the beef cubes with the chopped onion, 1 seasoning cube and 1/2 cup of water and cook it on medium heat for about 10-15 minutes or until the meat has become tender. Take off the heat and set aside.
- Meanwhile, combine the ground egusi with 1/2 cup of water in a bowl. Separately, blend the tomatoes in a food processor with 1 chopped onion and the chili powder and transfer to another bowl.
- In a medium sized pot, add the palm oil and heat it up. Then, add the egusi mixture and fry it for a minute or two, stirring well. Next, add the tomato mixture, crayfish, the second seasoning cube and dried fish and mix everything well.
- Pour 2 cups of water in the pot and allow the mixture to come to a boil, then turn down the heat and let it simmer for 5 minutes. Stir in the cooked beef and simmer for another couple of minutes to let the flavors intermingle.
- Finally add the uguwu leaves and leave the soup to simmer for 5 more minutes. Check that all the vegetables have softened, then turn off the heat.
- Serve with cassava fufu or garri and enjoy!
Notes
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