How To Prepare Egusi Soup – 03/09/2020 06:36 Home / Soups / Step-by-Step Guide to Making Quick Egosi Soup Step-by-Step Guide to Making Quick Egosi Soup
Hello everyone, I hope you have a wonderful day. Today we will make a special dish, Egosi soup. One of my favorite recipes. For me, I will make it something special. It will be really fun.
How To Prepare Egusi Soup
Egosi soup is one of the most loved among the latest trending dishes on earth. It’s easy, it’s quick, and it tastes delicious. It is enjoyed by millions every day. They’re good, they’re amazing. Egosi soup is something I have loved all my life.
Egusi Ijebu Soup
To get started with this particular recipe, we need to prepare a few components first. You can make egg soup using 12 ingredients and 7 steps. Here’s how you cook it.
So this unique diet will fix that with Egusi Soup recipe. Thank you very much for your time. I am sure you will make it at home. Home recipes will be delicious dishes. Don’t forget to save this page in your browser and share it with your loved ones, colleagues and friends. Thanks again for reading. Go cook! Ozuz Sokoh is a food explorer and expedition geologist focused on celebrating and documenting the culinary heritage of West Africa. Her blog, Kitchen Butterfly, won the 2018
Creamy, nutty egusi soup is a staple in homes and bokas or street food stalls in much of Nigeria and West Africa. The soup gets its name from egusi or agoshi – seeds that provide both texture and flavor. Egosi soup usually contains meat (such as beef, chicken, goat, cow hide, and offal) and seafood (smoked dried fish or stock fish), as well as awara (Nigerian tofu), mushrooms, and greens.
Egusi seeds, rich in oil, come from small dark green pods with cream-colored spots or spots that make them resemble watermelons. Often called white seed melons (
Steps To Prepare Favorite Egusi And Bitterleaf Soup
, it is related to other cucurbitaceous vegetables, melons and squash. You’ll find it labeled as a watermelon (not to be confused with the watermelon in Asian cooking), referring to its white flesh, which can be quite bitter.
The seeds are first removed from the melon pulp and then their shells are dried in the sun until they turn yellow. When dried, they are either stored (either by machine or by hand, a more expensive and costly method) or ground into fine flour.
The seeds have various culinary uses: they can be cooked for dinner; ground and pressed to extract cooking oil; Mix in nut butter; And ground into flour for baking or to thicken soups and stews – I’ve even made a pesto with it. Mgbam, a popular processed protein in eastern Nigeria, is made by combining ground egosi seeds and usu, a mushroom tuber.
To make Egusi soup, I start with a stock diluted with beef, red onion and ground lobster. Once it is ready, I thoroughly mix the ground seeds with finely chopped red onion and water to create a thick, creamy paste, which is kept in warm storage, undisturbed until the paste is added. Then I break up the paste and stir everything to make the meat. The finished soup, which can be topped with a mixture of dried pumpkin and watercress, is eaten like a stew. You may hear people say “I eat the soup” or “I lick the soup” when eating egusi; These common phrases are a clue to its rapid continuation.
How To Cook Egusi Soup: 14 Steps (with Pictures)
Note that my version is only one of many. Across Nigeria, egusi soup varies from region to region and palate to palate. You will notice differences in the proteins, spices and vegetables used, and most importantly, the way the egusi is prepared. For example, a friend of mine from the Orient shared his recipe for a creamier style egusi where the ground seeds are soaked in stock and cooked resulting in a uniform creamy consistency; He finishes the soup with delicate herbs that add layers of freshness and flavor. In contrast, the Egusi Ijebu of southwestern Nigeria uses a similar cream but cooked and ground egusi seeds, the stock contains tomatoes, and leaves the greens.
Egosi soup is usually made with soy (a soft dough made from roots, yams, vegetables, flour, etc.) like eba, fufu, and mashed yam (think baked potato without the spices, so the sugary sweet flavors shine through). You can serve egusi with white rice (usually long grain), dodo (fried plantains) and starchy products like steamed yams or plantains, or enjoy it on its own.
You will find pumpkin leaves, also known as ugwu or ugu, in Nigerian and West African stores. Collard greens and collard greens are acceptable alternatives.
You will find bitter leaf in stores in Nigeria and West Africa. It can be taken fresh, dried or frozen. Many versions are washed and chopped, reducing the bitterness. Other bitter greens like dandelion greens are a good alternative.
Delicious Nigerian White Seed Melon Soup (egusi Soup)
To make a creamier egusi, in step 2, add an additional 1/2 cup of water to the blender along with the ground seeds. In step 3, pour all the paste into the soup at once, then proceed as directed.
You can make soup without green egusi. If desired, remove the cauliflower leaves, watercress and bitter leaves in step 5 and proceed to serve.
The soup will thicken as it stands. Some people prefer to eat it on the same day while others prefer to eat it the next day.
Cooked meat and parts can be frozen in separate airtight containers for up to 4 days, or frozen for up to 3 months (eat before using).
Steps To Prepare Homemade Egusi Soup With Bitterleaf
Egosi soup can be refrigerated for up to 3 days in an airtight container or up to 1 month. Egosi soup is a very tasty, quick and easy soup with ground seeds similar to pumpkin seeds. This meaty, nutty, spicy soup is packed with protein and loaded with delicious vegetables. It is also the ultimate West African comfort food.
You should have seen my excitement when I saw the name Egosi in an Indian market the other day.
Now I know where to find something when the craving strikes and I don’t have to make the long trek to my favorite African market.
Like our other famous peanut or tomato stews, Egusi Stew is not as well known to Westerners. This is because the star ingredient egusi is not readily available and quite expensive. But when you taste it, you will like it.
Easiest Way To Prepare Favorite Egusi Soup And Garri
One of my first posts was Egosi Soup – an authentic West African classic. People in Nigeria, Ghana, Sierra Leone and Cameroon enjoy this delicacy with slight differences in preparation from country to country and even between villages.
Technically, it’s not a soup. I believe we Africans are so complacent, or some would say lazy, that we refer to any sauce or stew as soup.
Many soups and stews with tomatoes taste better the next day. So go for it and make it the day before for a stress-free dinner. It can be reheated in a saucepan over low heat until it starts to bubble.
Egosi is a wild member of the gourd family with very dry skin and astringent flesh. It looks like a watermelon, but the taste is different. Seeds are incredibly nutritious and high in protein and fats. We often use it in West Africa to thicken soups and add depth to many dishes.
How To Prepare Favorite Egusi Soup
You bet! This exotic sauce is a nutritional powerhouse! Its high protein content and mineral-rich health benefits will tempt you, but the taste will keep you coming back for more.
You can buy these seeds in African markets, Indian markets or online, but if you are in West Africa, they are available in most markets.
It’s entirely up to you! Beef, lamb, goat and dried fruit are all traditional items. Traps and other waterfalls also make mouth-watering soup. A chicken or even a turkey will sneak in at some point.
Forfu, stir-fried sweet herbs and traditional yamasari sides. Jollof tea isn’t common, but it does show up sometimes, and we’re not complaining.
Egusi Stew With Goat Recipe
We Cameroonians use Egsi to make delicious and highly addictive Gossipoding. Here are some more recipes that I am sure you will like.
This super satisfying one pot meal is super easy. Have you tried it yet? Please let me know in the comments how your family likes it.
This blog post was originally published in October 2014 and has been updated with new text, photos and videos.
Egosi Soup is a delicious, quick and easy soup made from ground Egosi seeds, similar to pumpkin seeds. This meaty, nutty, spicy soup is packed with protein and loaded with delicious vegetables. It is also the ultimate West African comfort food.
Recipe Of Ultimate Learn How To Make Egusi Soup
Serving: 200 grams | Calories: 382 kcal (19%) | Carbohydrates: 6 g (2%) | Protein: 33 g (66%) | Fat: 25 g (38%) | Saturated fat: 3 g (19%) | Cholesterol: 99
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