Egusi soup......This is a favorite delicacy of so many Nigerians, it can be made in so many ways from fried to boiled. I enjoy this meal a lot because it never taste the same, whenever its made with different types of leaves, ranging from bitter leaves, pumpkin leaves, greens, water leaves and spinach (life of a foodie) ....wait...did I mention, that it can be cooked with any meat and fish of choice.
Here are ingredients and directions of how I made this mouth watering, fried, chicken Egusi soup...ENJOY!!
Yield: About 5 servings
Ingredients
1 whole chicken, cleaned, chopped and seasoned with onions, maggi, salt, pepper and scent leaf.
1 and a half cup of melon seeds, grounded (water is added to level of melon to form paste).
3 seeds of tomatoes with enough fresh peppers, grounded.
1 onion, minced into small sizes.
Palm oil.
Grounded crayfish.
Leaf of choice (I used frozen spinach).
Chicken stock (from the chicken cooked).
1/4 Tbsp of salt.
2 cubes of maggi (chicken flavor).
Directions
On a dry pot with cooker set on medium heat, pour in required amount of oil (about 8 Tbsp of palm oil). Wait for oil to bleach (oil looks a little transparent), then add a pinch of salt, then onions. Stir for a few seconds then add the grounded tomatoes and fresh peppers, stir for 3 minutes ( let the tomatoes dry).
Add the melon paste and stir, stir till oil settles and the melon looks a bit dry for about 5 minutes (this may burn a little but it's normal. After melon is fried, add the chicken stock, crayfish, maybe a little dried chilli pepper then cover pot with its lid. Let this boil for 3 minutes then add the seasoned, cooked chicken meat, add spinach, add maggi and salt to taste.
Additional water can be added according to preference (I don't like my soup watery, I use mainly chicken stock ). Let this cook for 5 minutes on medium heat and VIOLA.........SOUP IS READY!!!
Recipe source : Uzzy_rac
Here are ingredients and directions of how I made this mouth watering, fried, chicken Egusi soup...ENJOY!!
Yield: About 5 servings
Ingredients
1 whole chicken, cleaned, chopped and seasoned with onions, maggi, salt, pepper and scent leaf.
1 and a half cup of melon seeds, grounded (water is added to level of melon to form paste).
3 seeds of tomatoes with enough fresh peppers, grounded.
1 onion, minced into small sizes.
Palm oil.
Grounded crayfish.
Leaf of choice (I used frozen spinach).
Chicken stock (from the chicken cooked).
1/4 Tbsp of salt.
2 cubes of maggi (chicken flavor).
Directions
On a dry pot with cooker set on medium heat, pour in required amount of oil (about 8 Tbsp of palm oil). Wait for oil to bleach (oil looks a little transparent), then add a pinch of salt, then onions. Stir for a few seconds then add the grounded tomatoes and fresh peppers, stir for 3 minutes ( let the tomatoes dry).
Add the melon paste and stir, stir till oil settles and the melon looks a bit dry for about 5 minutes (this may burn a little but it's normal. After melon is fried, add the chicken stock, crayfish, maybe a little dried chilli pepper then cover pot with its lid. Let this boil for 3 minutes then add the seasoned, cooked chicken meat, add spinach, add maggi and salt to taste.
Additional water can be added according to preference (I don't like my soup watery, I use mainly chicken stock ). Let this cook for 5 minutes on medium heat and VIOLA.........SOUP IS READY!!!
Recipe source : Uzzy_rac
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