Apart from anything that has to with Jollof (rice, spaghetti, e.t.c), one food I also enjoy and can lose home training for is Egusi soup. This soup is a gift from heaven, the blessed individual that discovered that melon seeds can be eaten this way deserves a special seat by the right hand side of Jesus.
Egusi, which is properly known as “Egwusi”, is one of the Igbo native soups, generally accepted and loved in almost all parts of the country. My love for this soup makes me open and ready to learn any new method of cooking, as long as it is nice.
My neighbor taught me this method recently (my God will bless Mummy Segun), and all those that have tasted it glorified to the goodness of God in the life of my Egusi. Before we dive into the directions, let us talk about the benefits of Egusi.
Benefits of Egusi
- It helps to improve the skin.
- It reduces Inflammation.
- It prevents malnutrition.
- It also improves appetite.
You can continue here for more benefits.
Depending on my taste, the size of my pocket, the availability of the ingredients, this is the list of ingredients I used in preparing this particular dish.
- Mix your blended egusi with diced onions, and then add little water. I used to mix the egusi with maggi, but I was told that since there was stock, there is no need for that. I actually prefer the taste when mixed with onions.
- Pour your red palm oil into a dry pot to fry with minimum heat. The oil shouldn’t get too hot.
- Add sliced onions and your locust beans to the heated oil.
- Then you add the already mixed egusi with onions to the oil. You have to be quick, because it must not burn.
- After frying for a minute or two, add the blended pepper.
- Then the stock goes in into the pot too. Be careful of the amount of stock that goes in, if you don’t want it to be watery. I like mine not too thick, because of when I want it with rice.
- Allow to simmer for a while. If you do not let the egusi cook properly at this stage, it might make you purge.
- Add salt and maggi to taste.
- You can now add the stock fish, chicken, and turkey (plus whatever you want in it too).
- The pumpkin leaves (ugwu) should follow suit. You sprinkle the leaves on top of the egusi, and close the post to cook for a while.
- After a minute or two, Egusi is ready.
To make the leaves remain green and not overly cooked, pour water into a big bowl, and put your pot of soup inside the water. This is to reduce the heat inside the pot of soup, immediately after cooking.
When you are done, this is what your soup should look like.
I hope you enjoyed the post. If i were to serve you this, what will you want it with? Let me know in the comment section.
I will go for pounded yam anytime anyday.