I can eat Egusi with literally everything, pounded yam, eba, amala, semo, rice, yam, bread…ANYTHING!
One thing that amazes me about the soup is the taste days after coking it. It is AMAZEBALLS. We all know that most soups lose their taste after the first day you cooked them. But not my darling Egusi, it tastes even better.
So here is my recipe for cooking fried egusi soup. I said fried because there are different ways of cooking egusi. There is the loose, watery one (very common among the Igbo tribe), we have the lumpy egusi soup and there is the fried one, which is the one I cooked.
So, let’s get to it.
What you’ll need:
1 or 2 cooking spoon palm oil
1 cup ground egusi
1 cup chopped Ugwu (Pumpkin leaves)
1/2 cup pepper sauce
Preferred seasoning (Knorr or Onga Classic – my new favourite)
1 tablespoon crayfish powder
1 teaspoon salt (to taste)
1 tablespoon locust beans (Iru)
1/4 cup ede (Dried shrimps) (Optional)
Precooked meat, saki (tripe), ponmo, dry/smooked fish (You don’t have to use everything)
Blend the egusi and set aside.
Wash the meat and start cooking with whatever ingredients you prefer.
Cook for five to ten minutes then add water and cook till it is soft for consumption.
Dissolve the already ground egusi in cold water (make sure the water isn’t too much) to have a thick egusi syrup and set aside.
Heat your pot and add about 2 cooking spoon of palm oil. Heat for about 2 minutes (don’t heat for too long)
Add the egusi. Cook and stir until it looses (you must stir continuously to avoid burning).
Add the already cooked meat and all other protein you prefer.
Allow to cook for 2 minutes then add salt and seasoning to taste.
Cook for 10 to 15 minutes, then add your ugwu leave. Taste for salt and you are done.
Serve with pounded yam, eba, rice or whatever it is you prefer.