Saturday 7 October 2017

Cooks' Corner

Egusi Soup


1. 200g of egusi seed
2. 400g of beef
3. 50g cooked and boned stock fish pieces
4. 3 tsp of grounded cray fish
5. 1 bunch of ugwu/bitter leaf
6. 50 ml of palm oil
7. 2 knorr stock cubes
8. 1 small onion
9. 4 large fresh tomatoes
10. 1 tsp of ground chili powder

1. Cut the beef into small cubes, season with one chopped onion and 1 knorr stock cube.
Add half cup of water and boil for about 10 minutes, till tender. After that, set aside.
2. Mix the ground egusi in half cup of water. Set aside.
Blend the tomatoes, the second onion and the chili. Set aside also.
3. Heat the palm oil in another pot and add egusi mixture. Stir well and allow to fry for a moment.
Add the blend and stir well. Then add the ground cray fish, second knorr cube and stock fish.
4. Add 2 cups of water and allow to cook for 5 minutes. Add the boiled meat and stir.
Turn the heat down and simmer for a further 2 minutes.
5. Wash and slice the ugwu (pumpkin) leaves finely. Add to the simmering soup and stir.
Continue to simmer for a further 5 minutes to allow the vegetables to soften.
Serve with cassava, fufu or garri.




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