Egusi soup (Fried method)
Print recipe | Serves | 3 |
| Prep time | 30 hours |
| Cook time | 1 minute |
| Total time | 30 hours, 1 minute |
| Meal type | Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Region | Nigerian |
Egusi soup comes in different patterns and textures. For lovers of fried and dry egusi, this is a must try recipe for you. The texture and taste,even the aroma of fried egusi is so inviting and appealing to the eyes and taste bud.If you prefer yours a little juicy, then make use of more meat stock.
Just the sure to work on low heat so you don't burn the egusi.
Ingredients
- 170g melon (blended dry)
- 7 Large tatashe (blended roughly)
- 2 pieces yellow bonnet pepper (blended roughly)
- 10 pieces fresh scotch bonnet pepper (blended roughly)
- 1 Large onions (blended roughly)
- 3 Cooking spoon full palm oil
- 3 handfuls ugu leaves (sliced)
- 1/2kg sharki
- 2kg cowleg
- dried fish
- seasoning
- salt
Note
Egusi soup comes in different patterns and textures. For lovers of fried and dry egusi, this is a must try recipe for you. The texture and taste,even the aroma of fried egusi is so inviting and appealing to the eyes and taste bud.If you prefer yours a little juicy, then make use of more meat stock.
Just the sure to work on low heat so you don't burn the egusi.
Directions
| Step 1 | |
 place the blended egusi in a bowl and add pinch of salt and mix well together | |
| Step 2 | |
 add like a teaspoon of water to the egusi and mix well to form a not too soft and not too strong mold and set aside | |
| Step 3 | |
 parboil your cowleg and sharki (add the dried fish at a point where it won't scatter) with onion, salt and seasoning until soft and with little stock left. Then fry the sharki and set aside | |
| Step 4 | |
 parboil the roughly blended ingredients until dry but not burnt | |
| Step 5 | |
 then place a pot on the fire and add the palm oil and allow to heat up slightly on low heat | |
| Step 6 | |
 then cut the egusi mold in balls into the oil (make sure the heat is on low if not the egusi gets burnt really fast) | |
| Step 7 | |
 and start stirring for almost 5-6 minutes or until the egusi feels slightly dry as you stir (do not leave it unattended at any point or you risk burning the egusi) | |
| Step 8 | |
 now add the par-boiled roughly blended tomato mix | |
| Step 9 | |
 continue stirring to mix in properly for 2 minutes | |
| Step 10 | |
 then add the meat with the stock (please note, if you wish for more liquid then add more meat stock but if you prefer it dry then be sure to allow the meat stock almost dry down) | |
| Step 11 | |
 then pour in the fried sharki,dried fish and stir then taste for seasoning but usually you might not need additional seasoning as that from the meat stock would be enough | |
| Step 12 | |
 add the ugu leaves | |
| Step 13 | |
 then stir well to mix and leave to cook for extra 3 minutes | |
Comment:Thank you so much! Its really helpful.