Ingredients for Vegetable egusi soup
- 1 bowl ugu leaves
- 1 bowl waterleaf
- 2 handful Afang leaves
- 1 handful uziza leaves
- 1 bowl kpomo
- Fresh peppers as desired (roughly blended)
- 3-4 cloves, 2 nutmeg, 2 negro Pepper black pepper, bay leaves
- Dry ginger
- 1 bowl meat (beef)
- 4-6 tbsp egusi (melon powder)
- 2 medium size dried fish
- 2 cooking spoon of palm oil
- salt as desired
- 2 knorr cubes
- 2 large onions
- 1 Tbs iru (locust bean)
Cooking Instructions for making Vegetable egusi soup
Wash leaves, shred keep aside.
Grate 1 onion and add to the egusi to form a dough (this combo brings out an incredible taste and aroma) keep aside
Add the dry spices and roast on low heat (the roasting brings out awesome flavour) then grind into powder, keep aside
Boil meat and kpomo, with moderate water so that by the end of it we will be left with little stock, add 1 onion, salt and 1/2 of the iru and 1/2 of grinded dry spices for 15 min, then add dry fish and allow for another 5 min, off heat and keep aside.
In a pot heat red oil add your egusi dough, remaining 1/2 Iru on low heat and stirfry for 3-4 min, the aroma is incredible. Note: egusi can easily get burnt so you have to be on top of it till done
Add the pepper and continue to stirfry for couple of minutes
Add the remaining grinded dry spices allow for a min
Add the meat, kpomo, fish (if your meat stock is much just add a little and keep the rest for another day) allow to simmer for 5 min
Add uziza for a min, then add afang leaves for another min, add ugu allow to simmer for 2 min
Add waterleaf finally, allow for 2-3 min and
Your Soup is ready to download with hot semo, eba, fufu……
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