Recipe 5: Egusi soup

Ever since I was a child I found the art of creating this meal quite fascinating. I have always considered my mom the best chef ever, not just because of how tasty she made it, but how quick and effortless she made the preparation seem.

This is one of my favorite Nigerian soup, which is served with either pounded yam, garri (Made from cassava) or semolina, It all depends on your preference.

I will show you the few steps involved in preparing this exquisite meal. You can also tweak your preparation once you get used to the recipe.


Ingredients:

Turkey, Goat meat, Beef (Your choice)
Grounded egusi (melon seed) - 1/2  cup
Spinach/Ugwu/Bitterleaf
Egusi (Blended melon seeds)
Ground pepper(Hot naija pepper)
Grounded crayfish
Dry fish
Boiled Stockfish
Salt
Curry / Thyme
Maggi/Knorr cubes - 2 to 3
Palm Oil - 1/2
Fresh garlic - 2 cloves (chopped or sliced)


Preparation:

Step 1) Put meat in pot and turn heat to low-medium; add curry powder, ground red pepper, thyme, ground pepper,chopped ginger & garlic & knorr cubes and let it sweat for 10 minutes (This allows the spices to penetrate into the meat)

Step 2) You can now add enough water and cook in medium heat for 1.5 - 2hrs till meat is soft and edible. While waiting for the meat to cook, chop your fresh spinach and set this aside

Step 3) Return to boiling meat and check for softness, stir palm oil into the stock without draining and add crayfish, dry fish and stock-fish. Cover and allow to cook for 10 minutes

Step 4) Sprinkle the egusi in the stock and do not mix immediately, allow to cook for 2 minutes, (this step is necessary to prevent it from being too smooth).

Step 5) Add the spinach and reduce to low medium heat and allow to simmer for few minutes. Stir

And Voila, ready to be served

You can serve with  pounded yam, amala, semolina or garri

So until next time, bon appetit.

xoxo #foodgasm
(Follow us on twitter @InCoPot)