When last did you eat exotic hearty food? Egusi soup is apparently an exotic hearty food, that will definitely satisfy your taste buds. It is a very popular meal, in many West African homes. It can even be complemented with swallows like eba, amala, pounded yam, semolina, and many more. Here is how to prepare the egusi soup recipe.
Ingredients Needed for Making the Egusi Soup Recipe
The ingredients needed for making this particular recipe include; two cups of melon, four tablespoons of crayfish, three tablespoons of locust beans, one cup of palm oil (you can measure your preference), chopped spinach, one habanero pepper, one red pepper, two onions, stock cube, three cups of chicken or beef stock, beef, and finally, salt to taste.
How to Make the Egusi Soup Recipe?
Blend the Peppers and Onions
Blend the peppers and onions, until they are smooth enough. You can put it aside, and go on to blend the egusi melon. To do this, ensure you add half of the second onion, together with the crayfish. Also, bend them together, and set them aside as well.
Heat the Palm Oil
Now, it’s time to heat the palm oil in a pam, and allow it to melt over medium heat. You don’t have to overheat the oil. Also, make sure you add the remaining half onion (ensure it is diced already), and half of the local bean. Allow it to cook for about three minutes on medium heat.
Add the Blended Pepper
The next thing to do is add the blended pepper, and cook, till you are sure the water has reduced. This should actually take about fifteen minutes on medium heat. Do this until the water is reduced, while stirring about every five minutes, from time to time. The reason for this is to prevent it from burning.
Add the Locust Bean and Beef Stock
You can now add the remaining locust bean, beef, or chicken stock, as well as salt to taste. Afterward, you should cover it with a lid, and leave it to cook for another five minutes or a little extra.
Add the Blended Egusi Inside the Sauce Pot
Here, you need to gently introduce the blended egusi, into the sauce. No, do not stir at all, at this point. All you just need to do is to cover it and allow it to cook for about twenty to thirty minutes. Also, ensure that you keep an eye on it, so it does burn. However, try as hard as you can, to not stir, until you are sure the egusi has turned into a soft compact mass. After that, gently stir together and more stock or water to it. You should only do this if you find it necessary. To is usually depending on the quality of what you are preparing.
Add the Fish and Meat
Now, it’s time to add the fish and meat, after which you leave it to cook for another five minutes. Afterward, stir in the already washed and chopped spinach, a d leaves it to simmer for about five minutes. Ensure that you stir constantly, and adjust the seasoning, if necessary.
Serve and Enjoy!
Nothing much here, but to just serve while still hot. What next? Enjoy!