- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Moderate
- Serves
- 10 people
- Meal course
- Lunch
- Posted by
- Posted on
- October 19, 2023
- 3 Cup
- Egusi
- 1 Kg
- goat meat/kpomo/stockfish
- 1 Cup
- Palm oil
- 1 Cup
- Crayfish powder
- 3 Tablespoon
- Seasoning
- 1 Bowl
- Ugwu leaves
- 1 Cooking spoon
- Pepper mix
Egusi soup is Nigeria’s popular soups. It is served in a any Nigerian restaurant , parties and events. Egusi soup is paired with swallows like garri, fufu, pounded yam etc.
- In a clean pot go in with your washed goat meat and kpomo and stockfish
- Add your blended pepper mix, which is a combination of onions, red and yellow scotch bonnet
- Add season cubes and some water
- mix everything to combine then cover and allow the meat to cook for 15 minutes.
- add 1 seasoning cubes and water to mix you egusi , mix very well into a smooth paste and set aside
- after 15 minutes your meat must have been 85% cooked, uncover the pot and add some banga palm oil,
- go in with the first stage of crayfish powder
- add your periwinkle and mix everything together, if you do not like periwinkle you can skip it.. Cover the pot and allow mixture to cook for 15 minutes.
- uncover the pot and introduce your egusi in lumps like this. if you want lumpy egusi soup add the egusi into the pot and in smaller lumps.
- add another stage of crayfish, seasoning and a little more water.
- this time do not mix, instead cover the pot and shake the pot of soup to mix in everything, then allow to cook for 5 minutes on medium heat.
- Now open your pot, add your dry hake fish(panla fish) , another stage of crayfish then mix everything together, cover to cook for 3 minutes.
- add your chopped ugwu leaves
- mix everything to combine, allow to cook for 1 minute
- your egusi is ready
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