A NEW WEEKEND ➡️ A NEW CONTEST!! 🍕 Describe a typical dish from your country 🍲

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EGUSI SOUP:

Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied with swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.it is basically prepared in Nigeria
INGREDIENTS FOR EGUSI
-egusi
-pepper
-water

• cray fish
  -onion
  -fish
  -palm oil
  -seasoning cube
  -chicken or meat
  HOW TO COOK
  I have made one Egusi recipe before and ever since I made that version of Egusi soup, I’ve gotten a lot of requests to make another version of the recipe. So that is why I made this easy version of the Egusi soup.
  The first thing I like to do when making my Egusi soup is to blend the peppers. While blending the peppers try to use a little water as possible so that the blended pepper will not turn out too watery. Note that, if your blended pepper turns out too watery it will prolong the cooking time of the sauce.
  The next thing I do is to blend the Egusi seeds, Crayfish and Onions together. I also use a little bit of water for this because it’s important for the Egusi to have a thick consistency. This will allow the resulting Egusi soup to be curdled and not scattered.
  Also, I am not a fan of overheating palm oil. The term we usually refer to as ”bleaching” except in some recipes that the bleaching process cannot be avoided like the ayamase stew which is also known as the Ofada stew.
  I added locust bean to my recipe hence, I skipped the addition of seasoning cubes. However, if you don’t like locust bean or you don’t have it handy, the stock will be sufficient to enhance the taste or simply use the seasoning cubes to your taste.
  I also like to divide my locust bean into two parts. I add the first half while frying the Onions so that the flavor of the bean can get released inside the Oil. This process takes about 3 minutes.
  Add the blended peppers and fry until it’s well cooked about 10 to 15 to 20 minutes, then add the Egusi melon. It is very important not to stir the Egusi at this point, give it time to curdle. Once it’s curdled about 15 to 20 minutes, stir it briefly then add some chicken or beef stock with the Meat or Fish of your choice and leave to cook again for another 15 minutes.
  The Egusi should be cooked at this point but if you feel there is a need to cook a little longer, just add some more stock or water and cook for few more minutes.
  

Note: I usually leave my Egusi to cook for at least 40 minutes, longer cooking time is okay but not lesser.