The Egusi Soup formula depicted on this page is the Fried Technique for making Nigerian Egusi Soup (Ofe Egusi/Efo Elegusi/Miyan Gushi). This is the oil before egusi technique.
Different methods for cooking Egusi Soup:
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Egusi Soup (Making up Strategy):
I likewise call this one the Egusi Before Oil technique. No browning is included, making is a more beneficial approach to get ready Egusi Soup.
where the ground egusi is shaped into balls and cooked in the soup with the end goal that you will eat the egusi balls like meat while getting a charge out of the dinner. The encompassing egusi in the soup is readied utilizing the solidifying strategy. Go look at it.
On the off chance that you have been with Every single Nigerian Formula for quite a while, you will realize that the browned egusi strategy isn’t my most loved approach to get ready Egusi Soup. It isn’t my most loved on the grounds that it includes frying the ground egusi (melon) seeds. This gives me heart consume. The soup likewise needs more palm oil than the hardening technique.
However, since I have been getting demands for how to set it up, here we go!
Egusi Soup recipe and making:
4 cups (500g) Egusi (Melon) seeds
3 cooking spoons red palm oil
Meat: best cut and Shaki (dairy animals tripe)
Fish: dry fish and stockfish
2 tablespoons ground crawfish
Pepper and Salt (to taste)
Vegetable: Nigerian pumpkin leaves, spinach or bitter leaf
3 little stock cubes
1 little ogiri okpei (discretionary)
Flavor processor for granulating egusi (melon) seeds:
Get it in USA | in UK (Krups Twin Sharp edge Processor)
Notes on the prepartion
To be completely forthright, I may have put 3 cooking spoons of palm oil up there yet you will require more. You need the amount of palm oil that will turn each grain of the ground egusi yellow. See video underneath. On the off chance that the ground egusi isn’t all around covered, it will consume amid frying and the subsequent Egusi Soup will be dry and have a consumed taste. In the event that you are worried about the amount of palm oil you will utilized for this soup, it is best to set up your egusi soups utilizing the Building up Technique.
The best meat for Nigerian soups for swallows is red meat with beef being the most widely recognized. You can likewise utilize goat meat. I have seen a few people cook Egusi Soup with chicken, that is fine however the seniors won’t care for it.
In the event that you utilize chicken, kindly don’t utilize dry fish and stockfish in light of the fact that those two can’t exist together with chicken in a similar Nigerian pot.
In the case of utilizing severe leaves, include it somewhat prior on the grounds that it is an intense vegetable (see the cooking bearings beneath). Keep in mind that they should be washed to evacuate all the sharpness except if your family favors it with the severe taste.
Ogiri okpei is made with insect beans. It is known as iru in Yoruba. It adds a customary taste to Egusi Soup.
Before Cooking Egusi Soup
Before cooking the soup, soak the dry fish and stock fish till delicate. In the event that you are utilizing the simple extreme stockfish, bubble it for 20 minutes and leave in the pot with the high temp water to douse for around 60 minutes. In the event that utilizing the milder stockfish, you can simply absorb them cool water till you can break them separately with your hands.
Method of Preparation
At the point when the fish and stockfish are delicate, de-bone and break them into sizable lumps.
Considerably closer to your cooking time, pound the egusi with a dry machine. Granulate the crawfish and the dry pepper independently and put aside.
Wash the vegetables to be utilized and cut into modest pieces.
Cook the beef and fish with the stock cubes till they are well done. You should begin cooking the hardest meat and fish first and include the others as they complete. On the off chance that utilizing an ordinary pot, I will begin with stockfish and shaki, include meat after around 1 hour and cook till done. I can include the dry fish when the various meat and fish are cooked in light of the fact that it is as of now cooked, you simply need to cook it sufficiently long till it is delicate and coordinated with whatever remains of the fixings. With a weight pot, I do it any other way however that is a procedure for another post.
Empty the red palm oil into a dry pot and set on the stove to warm. When the oil liquefies, include the ground egusi and begin browning. On the off chance that the oil isn’t coagulated, include the egusi when the oil is translucent. Blend the ground egusi with oil till each grain of egusi turns yellow.
Begin mixing the egusi on low to medium warmth. Keep mix singing for around 10 minutes.
Include the meat/angle stock (water from cooking the fish and meat) little by short time as yet mixing the egusi. So you include a touch of the stock, pantry for quite a while, include another, stir fry et cetera. At the point when the stock is depleted and you feel that the soup is still too thick, you can begin including boiling water similarly till you get the consistency you need. On the off chance that your decision of vegetable is intense leaf, include it right now.
Cover the pot and cook for 20 minutes, blending at interim.
Additionally, top up the water when vital. In the event that you don’t mix it, it will consume. It takes 30 minutes to cook egusi appropriately else the soup won’t taste decent to somebody with genuine Nigerian taste buds. Likewise, egusi that isn’t cooked sufficiently long may cause irritated stomach. The egusi is done when you see that the oil has isolated from the blend.
When you are sure that it is done, include the ground crawfish and pepper. Mix and include the Nigerian pumpkin leaves or spinach (elective).