It is fresh, properly hand peeled and picked, no preservative, dirt free. This Egusi from Igbo land is neatly and hygienically processed. It can be used in thickening soups as it has a moderate thickening ability. Grainfield Foods Ground Egusi is stored in an air-tight package to retain taste and freshness.
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EGUSI SOUP RECIPE
Egusi soup is a very popular Nigerian soup enjoyed by so many and easy to prepare and it’s often accompanied with swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. It is very common in the south western and eastern part of Nigeria. This recipe for Egusi soup is most popular among the Ibos in Nigeria.
1.5 kg Assorted Meat
350g Ground Melon seeds (3 cups) Egusi
2 Small red onions
175ml (11/2 cups) palm oil
4 Scotch bonnet chillies
1 Big head stock fish (soaked & drained)
3 Medium-size dried fish (soaked & drained)
2 Seasoning cubes , crumbled
1 Bunch of pumpkin, leaves & stems finely shredded
4 TBSP Dried prawns (ground)
1 Cup Uziza (cut)
2 TSP Fresh locust beans
1 TSP Salt to taste
Pounded yam to serve
- Blend pepper, prawns, onions together with little water.
- In a large pot, heat the palm oil on a low heat for 1 min, then add chopped onions & locust beans, fry for 2-4 minutes.
- Add blended pepper, allow to fry for 2 min. then add ground Melon seeds and allow to curdle for2-3 mins before you stir briefly.
- At this point, add washed meat of preference, dried and stock fish, 700g water, seasonings and salt to taste and allow to cook for 15 to 20 mins.
- All things being equal, add shredded pumpkin and uziza leaves, allow to cook for 3-4 mins. Till the leave wilt, taste and add some extra stock if need be.
- Serve with pounded yam.
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- Nigerian Soup
- Cuisine – Nigerian Cuisine
- Time – 30 Mins.
- Cook time – 34 Mins
- Total time – 1h. 4 Mins.
- Serves – 8 People