How to prepare egusi soup

How to make egusi soup

How to prepare egusi soup- How to prepare we will be using some smoked fish as well as some locust beans for the smoked fish add hot water and wash and add warm water to the locust beans and wash the water away.

Hello readers today we would be learning how to prepare irresistible meal and delicious meal which is egusi soup and the egusi soup is loved by most Nigerians but foreigners too can give it a try because it very delicious,still on the topic how to prepare egusi soup.

I would be teaching you how to prepare egusi soup and the recipes to prepare egusi soup, so all you would be learning is how to prepare egusi soup.

So by the end of the lesson you be able to prepare egusi soup all by yourself.

So let proceed

Also read how to prepare fried rice Click here

So we start with our first outline which is recipe to prepare egusi soup,

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Recipe to prepare egusi soup

Meat(beef,shaki, bokoto,tripe ,cow leg,goat meat)

Onions

Stockfish

Maggi cubes

Salt

Curry

Thyme

scotch bonnet peppers

Smoked fish

Groundnut oil

Pepper

chilli (shombo)

paprika peppers(the long bell pepper)

Egusi seed(melon seed)

Bitter leaf or ugu leaf (select one)

Crayfish powder

Palm oil

Meat broth

Seasoning of meat

So to begin, we’re, going to boil some meat, and here i’ve got some goat meat and beef and also got some shaki and bokoto, and that’s, tripe and cow foot.

To season your should slice your onions and add to the boiling meat as well as add stock fish, maggi cubes and salt. Add curry or thyme or any other spices and also add scotch bonnet peppers and that’s all for now allow to heat on fire don't add water yet until the meat simmer for about 20 minutes, and this helps to intensify the flavor of the meat and after 20 minutes, check back and you would see that the meat would be moist in the pan than before, then add water, please be careful when you are adding water to the meat, add not too much water because you need your stock to be very flavorful and very concentrated, and then cover and leave the meat to cook until the meats is soft in texture.

Still on the outline how to prepare egusi soup,

What you do next is to continue boiling all meats together an then take out the goat meat and beef when they’re soft and then continue to cook the cow foot and tripe, Until soft after boiling the meat you’ve got three options: you can either use the meats as they are, that’s boiled or you can fry, and the third alternative is to grill.

For grilling method

Put the meat in a grill and grill for about 20 minutes to about at 160 degrees Celsius, that’s, because don’t won't want it too dry, you still want it a bit juicy and after grilling, it would give you an attractive color.

For frying method

We all know how to fry, so just allow your pot to be hot and the add your groundnut oil, and deep fry the meat.

Then we move to the next outline which is how to prepare egusi soup,

How to prepare egusi soup

How to prepare egusi soup, we will be using some smoked fish as well as some locust beans for the smoked fish add hot water and wash and add warm water to the locust beans and wash the water away.

And we will be using some onions, scotch bonnet peppers, peppers and chili, that’s, the smaller shombo and also some paprika peppers(the long bell pepper) like we mentioned in the recipes outline above , still on the outline of how to prepare egusi soup we proceed.

So next is is to chop the peppers up, and you might not cut the seeds with the pepper as well, so you will be taking seeds out and then throw them in a food processor and blend the pepper seed roughly or you blend the pepper seed completely blended the choice is yours so you pour the blended pepper seed into a neat bowl and keep aside.

Now it’s time to prepare the egusi, pour the egusi seed in a blender and cover and blend until very fine, onto the vegetable leaves, you can use pretty much anything you want you can use bitter leaves pretty much anything spinach as well, but I will be using ugu

So wash the ugu leaves very well and pluck then transfer them into a bowl and then pour some boiling water over the leaves, and just wash as much as you can then leave to soak for about two minutes and then transfer the ugu into a colander, and after washing thoroughly transfer them onto a chopping board and begin to slice,slice into bigger chunks, but you can still slice into any size that you prefer and afterwards transfer them into a bowl and then set aside for use later.

Now we’re back to the egusi,transfer the blended egusi into a bowl and add some crayfish powder and add just a little bit of warm water and then mix until it get a very thick paste,

also add some blended onions as well, because this makes it more flavourful,Set this aside for later.

After that place a pan on medium heat and when It heats up, add some palm oil,

Add some chopped onions and after that fry for about two minutes, note don’t fry for too long,

After that add some locust beans, and fry this again for just about two minutes as well just to release the fragrance,

You also release the aroma of the locust beans,

Then add crayfish powder,note do not fry your crayfish for more than 30 seconds,

add the blended pepper mix we blended earlier on,

Now and also add some stock fish,

Add maggi cubes and salt, and mix thoroughly, then cover and leave for 20-30 minutes,

But please check on it every now and then so it does not burn and after 30 minutes,

After that add your meat,

And mix thoroughly, and leave to fry for about five to ten minutes and I so he about six to seven minutes,

Add your smoked fish and mix thoroughly again and then leave to simmer for about two to three minutes or just until the smoked fish absorbs the flavor of the egusi soup and at this time i’m, going to begin to add my meat broth,

The amount you add is going to depend on whether you, like your egusi soup, fluid or you like it thick. But most people prefer thick,

So you would just add just a little bit and you can also use water, but bear in mind that if you add water at this time, you’re, going to dilute the flavors that you have built up along the way so you are going to need to re-season,

Mix thoroughly and then cover and leave to cook for about two minutes and after two minutes just see how gorgeous low of your egusi soup would be,

Still on the outline how to prepare egusi soup

It already looks like proper, fried egusi soup, this is a very delicious way on how to prepare egusi soup,

You know that beautiful egusi texture, even without the lumps, because if it’s too fluid you know you wouldn’t like it,

So this i’m just going to cover, and then i will leave this to cook for about 10 to 15 minutes on low to medium heat, and you really want to make sure that your ingredients is well cooked. Otherwise, you might end up with an upset stomach,

It does take a while for your ingredients to fully cook. So be wary of that now,

after about 15 minutes, check back on the egusi soup and then begin to break the egusi bones now.

It’s up to you. If you want your egusi lumpy, what you can do is you can sort of break into half, so one half is fully mixed and the other half is left lumpy,

I just want that texture to it,

So at this point begin to add your ogre leaves now. If you’re, going to be using some bitter leaves or ugu now is the time to add that as well, and i will add it gradually as well, so i don’t end up with too much leaves in it and now i will add a bit of meat stock as well(meat water). If you, if you haven’t got that you can use water and that’s just to make it a bit more fluid and then add some crayfish now.

The reason for adding crayfish at the end is just so. You don’t end up using too many, You know too much salt or seasoning cubes crayfish works so beautifully well for soups, and then i will leave to sema for two minutes, and then your delicious and irresistible egusi is ready for consumption.

You can step in with any swallow of your choice e.g eba, fufu, wheat , Amala, semo and so on,the choice is yours.