In one of my previous posts (kindly use translator to read it as I don’t have it in English yet) I have shown you how to cook egusi soup using caking method. Today we are going to make this soup with frying method.
Although caking method is much healthier I think fried version is little bit tastier and prettier 🙂 However it’s up to you what method you do prefer.
In this recipe I am using already washed dried bitter leaf which I have got from Nigeria from my beloved sister in law. If you like you can use spinach or ugu leaf instead.
500g beef, lamb or goat meat
1-2 dry fish
2 cups egusi seeds
1 cup dried bitter leaf
1 cup palm oil
scotch bonnet or habanero pepper (to your grit)
salt (to your taste)
ogiri okpei (optional)
spicy to season meat and stock (see preparation for the details)
– Wash dry fish and soak in hot water. Debone and break in larger pieces when it’s soft. Set aside.
– Soak bitter leaf in water. Sieve water and chop finely.
– Grind crayfish with ogiri okpei. Set aside.
– Grind egusi seeds.
Now let’s start with meat and stock…
– Cut shaki and meat in medium size. Boil with pepper, salt, thyme and 2 maggi cubes. Cook until tender.
– If you are not fan of Maggi (like me) then cook your meat with fresh ingredients. I used medium sized chopped onion, 2 garlic cloves, chunk of ginger, scotch bonnet pepper, few sprigs of fresh thyme and parsley and salt. Cook until tender and then set meat aside from stock and sieve stock in the separate bowl.
And it’s time for egusi…
– Heat up palm oil in pot or large pan. Add egusi seeds and stir very well. They are supposed to be covered all in palm oil and get yellow colour. If they are not then add more oil. Fry on medium heat for about 10 minutes. Stir constantly but carefully that your egusi will be beautifully lumpy which makes the food to look more appetising… It looks like scrambled eggs, don’t you think so? 🙂
– Add stock, crayfish and ogiri. Stir carefully, cover pot with lid and cook on low heat for about 20 minutes. Stir occasionally and don’t allow your food to burn. Add water if necessary.
– When you see that oil separate from egusi and floats on the surface, it’s a sign that your egusi is done. Add shaki, meat, dry fish, bitter leaf, salt to taste and stir. Add water if you feel like it’s too dry. Cook for another 5-10 minutes.
– If you are using ugu leaf or spinach, add it just before you want to turn of your stove. Stir it up and allow it to rest for 5 minutes. The heat from food is going to cook it by itself so there is no need to boil it. This method will keep all nutrients in leaves and they will have nice and fresh colour.
And it’s done! I am going to have mine with hot semolina. What about you? 😉