Popular Nigerian Egusi Soup

Eating is a necessity, but cooking is an art 

 Summer guests are the best especially when they are Nigerian guests. I'm not trying to be racist here but to say that it saves me the stress of thinking of a suitable menu. My friends from college drove down to DC for a Wizkid's concert and decided to pay their favorite chef a "food visit". Wizkid is one of the renowned music artist in Nigeria with a global experience. I thought it was an honor to serve my friends with a DELICIOUS EGUSI SOUP considering the long drive from North Carolina. To let the cat out of the bag, I really appreciate it when people stop by my house for either breakfast, lunch or dinner so feel free to let me know when you are in my city and I'll definitely treat you to your favorite meal. 

 Egusi soup:

Ingredients:
  • 2 Cups of egusi
  • 1 Cup of grounded crayfish
  • 5 Habaneros
  • Stockfish
  • Lamb (because I wanted a "new" taste)
  • 1 Tbsp of salt 
  • 1 Cup of palm oil 
  • 1 Medium onion
  • 2 Dried fish
  • 2 Stock cubes
  • 1 Cup of Uziza leaves
  • Lamb Broth ( water from boiling the lamb)












Meat Cooking Directions:

  • Boiling your meat before the cooking the soup cuts the work into half hence, it is advised to prepare all the ingredients that needed for the soup. That way you get to toss and turn, and before you know it your delicious soup is ready. 

Lamb:
  • Wash the meat until the water that comes out of it is no longer red in color
  • Pour the washed meat into a medium pot and cover with water, place the pot on the stove set on high heat. 
  • Add meat tenderizer (optional), salt and pepper to taste
  • Boil for 40mins and pass a fork or knife through the meat to ensure it is soft and ready
  • Pour into a bowl and set aside.



Stockfish:
  • Rinse the stockfish and place in a clean pot.
  • Add water to cover the stockfish and place on a stove set on high heat.
  • Add a pinch of salt and cook for over 45mins to soften the stockfish. (If you want to save time in the kitchen you can leave stockfish out of the ingredients).
  • Pour into a clean plate and set aside.

Dried fish:
  • Place a clean pot of water on a stove set on medium heat, add the dried fish and boil for 10mins. 
  • Allow to cool before cleaning up the fish. 
  • Remove the center bone and pick out little bones to avoid choking your guest :). Adding the head of the fish is totally optional. 
  • Wash with warm water and pour into a clean plate.
Egusi Soup: Prep
  • Slice the onions into fine cubes.
  • Finely slice the habanero, wash the uziza leaves and place in a clean bowl.
Egusi Soup: Cooking Directions
  • Set a medium sized pot on a low heat and add palm oil
  • After 5 - 7 mins, gently add your finely chopped onion, sliced habanero simultaneously, increase the heat and stir.
  • Add egusi, stir to make sure it is dissolved and not forming egusi balls. Cook for 5 mins on a very low heat, add the lamb broth and the condiments (stock cube, and salt).
  • Pour the meat, dried fish, crayfish, stockfish and add more water depending on the consistency you are reaching for. Stir and cover the pot for about 5mins. 
  • Taste for salt and spices. 
  • Add the uziza and stir. (At this point the aroma should be appetizing).
  • Cook for 15mins and the egusi soup is ready!!!!
Egusi soup prior to adding uziza leaf or your choice of vegetable.


Serving:
  • Scoop the quantity of soup needed into a clean serving bowl.
  • Serve with pounded yam, Amala, starch or Garri.
  • A glass of juice or water would complement this meal.
  • Bon Appetit!



Thank you for visiting the blog today!!! I am here to solve all your food conundrums! I want you to know that you are so SPECIAL to me. One more thing, Don't forget to check back for more innovative food ideas coming your way.

Leave a comment if I impressed you with this one :). THANK YOU!



Contact Information:
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