Nigerian Recipe for Traditional Egusi Soup

Staple meals in the Nigerian eating plan incorporate: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are normally starchy and Nigerians appreciate to cook with a whole lot of pepper and spices especially those people from the southwest and southeast. This recipe takes advantage of all area ingredients to develop a tasty and nourishing food.

Ground Egusi seeds give this soup a exceptional color and flavor. If you won’t be able to uncover Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can locate in Latin American grocery stores. This soup is thickened with flour floor from seeds of gourds, melons, pumpkins, and squashes, several of which are indigenous to Africa.

Egusi Soup

200 g Drinking water Leaves

50 g Egusi seeds

1 teaspoon Dry Floor Red Pepper

1 medium Onion

100ml Palm Oil

10g Dry Floor Crayfish

120g Contemporary Tomatoes

100ml Drinking water

Salt & Pepper to flavor

Wash the water leaves effectively in clean, fresh new water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until eventually smooth.
Include the dry floor pepper and fry in palm oil for five minutes.
Insert the water, set the lid on and prepare dinner for five minutes.
Now increase the h2o leaves, exchange lid and prepare dinner for a further 5 minutes.
Eventually, add the crayfish and seasoning, warming via nicely.

Serve with pounded yam or cooked rice and a meat stew, to offer protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

With many thanks to the persons of Nigeria who made us welcome and instilled in us a love of traditional Nigerian foodstuff.