Egusi Soup
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5.0
21 reviews
Excellent
Egusi Soup
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Egusi is a simple West African soup that is hearty, delicious, healthy, and rich in flavors.
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Ingredients
For the Chicken and Broth
- 450 g chicken (about 1 lb)
- 250 g beef tripe - shaki (approximately 0.5 lb)
- 1 onion finely chopped or blended
- ½ teaspoon salt
- 1 Maggi or your preferred bouillon seasoning cube
- 1 scotch bonnet or habanero pepper
- 1-2 cups water for boiling the meat (or more, until the tripe is tender)
For the egusi soup
- 2 red bell peppers
- 1 medium-sized tomato
- 2-3 Scotch bonnet or habanero peppers (or as preferred)
- 4 African bird's eye chilis (Fresno chiles, or as preferred)
- 2 medium-sized onions (one for blending, dice and reserve the other one for frying the egusi)
- ½ cup palm oil (use more or less, as preferred)
- 2 tablespoon iru - locust bean seeds, soaked in hot water, then drained (or dawa dawa)
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1½ cups ground egusi
- ⅓ cup water (for making the egusi paste)
- 225 g smoked dry fish - approximately ½lb (such as catfish or tilapia - soaked in hot water, drained, bones removed and broken into small pieces)
- 2 tablespoon Crayfish
- 500 g sliced fresh or frozen spinach - approximately 1 lb cleaned and drained
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Instructions
Make the Broth
- In a pot, combine chicken, tripe, onion, salt, Maggi, and scotch bonnet pepper. Without adding water, simmer, stirring occasionally, to allow the seasonings to flavor the meats.
- Once most of the liquid has evaporated, add the water. Cover, and cook until the chicken is tender.
- Remove the chicken using a slotted spoon. Set this aside. Tripe requires longer to cook so continue boiling until tender (about 15 - 45 min, depending on its texture).
- Similarly, use a slotted spoon to remove the tripe (see notes below). Set aside and reserve the broth.
Make the Stew
- Blend the red bell peppers, tomato, scotch bonnet peppers, bird's eye chilis, and onion until smooth. Add a few tablespoons of water to help with the blending if necessary. Set aside.
- Heat palm oil in a medium pot until translucent, but do not bleach it.
- Add the diced onion and iru (locust beans), and fry briefly for about 1-2 minutes.
- Add the blended peppers, salt, and pepper. Cover and cook on medium heat for 10-15 minutes or until much of the liquid has reduced, stirring from time to time. The oil will come to the top once ready.
- Meanwhile, in a small bowl, combine the ground egusi with water to form a thick paste.
- Gently pinch chunks of the egusi paste and add this to the sauce.
- Reduce the heat to low, cover, and allow the sauce to cook for 20 to 30 minutes with little or no stirring, or until the egusi forms a compact mass.
- Keep an eye on the sauce. Add more water or broth if necessary, and gently shake the pan or pot to prevent burning.
- Add the smoked dried fish, carefully stir to combine, and simmer for 3-5 minutes.
- Add the chicken, beef tripe, crayfish, and ⅓ cup of the reserved broth or water, then simmer on low for 5 minutes. Add more or less broth, depending on how thick you like your egusi soup.
- Add the spinach then use a wooden spoon to gently stir. Break the egusi accordingly, depending on how lumpy you like your soup.
- Cook covered for a further 5 minutes, then check and adjust the seasoning.
- Serve with fufu, pounded yam, or your favorite swallow.
Equipments used:
Notes
- Leftovers - Preserve leftover egusi stew by letting it cool and storing it in airtight containers; refrigerate for 4-5 days or freeze for 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave in 2-minute intervals until heated through.
- Once boiled, you can choose to fry, bake, or air fry your chicken and tripe, to give it some more flavor.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
13g
(4%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.02g
Cholesterol
68mg
(23%)
Sodium
677mg
(28%)
Potassium
1008mg
(29%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
9167IU
(183%)
Vitamin C
86mg
(96%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 677mg | 28% |
| Potassium | 1008mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9167IU | 183% |
| Vitamin C | 86mg | 96% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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