Egusi Soup
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Course
Main Course, Soup
Egusi Soup
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Egusi soup is a traditional soup from West Africa that is prepared with egusi, which are the seeds of squash, melon or gourd.
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Ingredients
- 2 lb beef trotters or goat or lamb trotters, stewing
- ½ lb tripe
- 2 cubes beef stock seasoning (or chicken)
- 1 Scotch bonnet peppers (or more to taste)
- 6 tablespoons palm oil
- 1½ cup egusi seeds or whole pumpkin seeds, ground
- 2 large onion finely chopped
- 2 cloves garlic
- 1 (1 inch / 3 cm) piece ginger
- 4 medium vine tomatoes
- scotch bonnet pepper (or chili powder), according to taste
- 1 stock fish or some smoked mackerels or kippers, whole
- ½ cup prawns left whole or ground (if using crayfish, grind them to a powder, smoked
- 1 lb spinach
- water (as needed)
Equipment
- food processor
Instructions
- Cut the meat and tripe into bite-sized chunks and place into a pot. Add some of the onions and ginger to the meat, just enough to help with the aroma. Add a bouillon cube, top with water and braise until tender. Cook for up to an hour to ensure the tripe is tender.
- Prepare the stock fish by soaking it in boiling water until the flesh is soft enough to debone.
- Place a large pot on the stove and heat up the palm oil. Fry the rest of the onions in the oil until caramelized.
- Blend the scotch bonnet, ginger and garlic with the tomatoes in a food processor. Liquidize the ingredients until smooth then pour them into the pot.
- Cook them for 10 to 15 minutes until the sauce has reduced and thickened.
- Add enough water into the egusi to form a thick paste. Start with half a cup (120 ml) of water, and up to a cup (250 ml) of water for the egusi to be smoother in the soup.
- Drop the egusi into the soup either in balls or simply pour it in to steam. Cover the pot, reduce the heat and simmer for about 15 minutes.
- Add the cooked meat, stock fish and crayfish powder (optional).
- Chop the spinach and introduce it into the stew gradually until it is softened and stirred in well.
- Give the pot a stir then allow to simmer for a further 10 minutes.
- Check the soup for seasoning. Serve with a side of pounded yam or semolina shaped into balls. The egusi soup can also be served with rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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