Yield 4 portions
If you have not had egusi soup, then you have not truly experienced Nigerian cuisine!Egusi soup is a popular dish enjoyed by virtually every tribe in Nigeria and as one can expect, there are variations in the ways it’s prepared as we move from one locality to another.
- 200 grams Melon Seeds - Also known as Egusi
- 1 tablespoon Locust Beans - paste or 1 dadawa cube (optional)
- 1 Small Red Onion - Finely Chop
- 2 cups Chicken Stock
- 2 Spinach - fresh broad leaf spinach. Wash and pick leaves, shred coarsely. Blanch in salty water for no more than 2 minutes. Drain and set aside till needed.
- 100 millilitres Palm Oil - use your preferred oil if you are unable to get palm oil
- Smoked Fish - Some flaked smoked haddock or cod. (Stock-fish is traditionally used)
- Meat - Assortment of previously cooked tripe, cow-foot and beef. (Season each meat type with some salt and onions, some water and cook separately until really soft and tender. Ensure meat pieces are cut into small bite-size pieces.) Vary quantity according to your preference.
- 1 Small Scotch Bonnet Peppers - Yellow - remove seeds (use of scotch bonnet is optional. You an use more or less depending on your preference)
- 3 Large Tomato
- 1 Large Onion - Cut into quarters
- 2 tablespoons Ground Crayfish - Smoked
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