- Preparation time
- 20 mins
- Cooking time
- 15 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- May 6, 2023
- 1 Cup
- Blended melon (Egusi)
- 400 Gram
- Vegetable (Efo)
- 3 Cup
- Palm oil
- 1 Teaspoon
- Seasoning powder
- 1 Teaspoon
- Salt
- 2 Cup
- Water
- 100 Gram
- Ponmo
- 2 Large
- Boiled fish
- 7 Large
- Scotch bonnet (atarodo)
- 1 Large
- onions
- 1 Large
- Tomato
This is a combination of two popular Nigerian soup efo riro and Egusi. This is a soup recipe you didn’t know you needed.
- Scrap off the dirt in the Ponmo and wash with salt water
- Clean your fish and boil it with salt and seasoning cubes
- Wash and chop the efo till completely free of sand
- Roughly blend the scotch bonnet, tomato and onions
- Put a pot on fire and add in the palm oil. Allow it to heat up
- Then add in the roughly blended pepper combo and fry for 5 minutes
- After the 5 minutes,add in the locust beans (iru), seasoning cubes and salt. Stir to combine
- Mix the blended Egusi with small water and mix
- Add the Egusi to the sauce on fire and stir continuously till it is well combined with the sauce
- This is time to add in some water and the washed Ponmo. Stir together. Cover and allow to cook for 5 minutes
- Now, add in the efo and stir till combined. Also add in the boiled fish
- Cook for another 5 minutes. Stir to combine!
- Turn off the heat. The efo elegusi is ready
- It can be eaten with eba, semo, pounded yam or any swallow of choice
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