Egusi Soup
Directions
- 1Boil goat meat and beef with onions, salt and knorr seasoning cube for 5 minutes
- 2In a separate pot, boil shaki and kpomo with onions, salt and knorr seasoning cube for 45 minutes
- 3Add hot water to smoked fish, cover and let it steam for 2 minutes
- 4Debone and clean the smoked fish
- 5Blend egusi in a dry blender until smooth
- 6Mix the blended egusi with a little bit of meat stock from earlier into a smooth paste
- 7Blend peppers
- 8Heat up palm oil in a pot for a few minutes
- 9Add onions, iru and crayfish. Fry for a couple of minutes
- 10Add blended peppers, salt and knorr beef seasoning cube. Mix well and fry for 10-12 minutes until it's a bit dry
- 11Add egusi paste in little chunks. Cover and let it boil for 15-20 minutes on low heat until the egusi paste is completely exhausted
- 12Add the rest of the meat stock, the dried fish, the boiled meat, shaki and kpomo. Mix well
- 13Add uziza leaf and mix well
- 14Add fresh green leaves (Spinach, kale, ugu) and mix well. Let it cook for a few minutes
- 15Peel, rinse and cut yam into smaller pieces. Cook for 15 minutes until fully cooked.
- 16Transfer cooked yam into food processor and process for a couple of minutes in 30 minutes interval, until it's completely smooth
Ingredients
- 2 kg Goat meat or beef
- 1 kg beef
- 2 cups water
- 0.5 kg shaki and kpomo
- 2 Knorr beef cube
- 1 teaspoon salt
- 1 small handful chopped onion
- 1 Smoked fish
- 3 cups Egusi
- 0.25 cup water
- 0.5 cup palm oil
- 1 handful chopped onion
- 2 tablespoons iru
- 2 tablespoons crayfish
- 2 medium bell pepper
- 4 scotch bonnet pepper
- 1 handful chopped uziza
- 1 handful chopped green leaves
- 500 g African yam
- 3 cups water
Equipment
potdry blenderfood processor
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