How To Cook Authentic Egusi Soup : THE FRYING METHOD скачать в хорошем качестве

How To Cook Authentic Egusi Soup : THE FRYING METHOD

Hey Besties and food lovers 😍👋 Ever wondered how to make that rich, hearty, and oh-so-delicious Egusi Soup that everyone talks about? Using the frying method;Well, you're in the right place! Today, I’m sharing all the secrets to making the perfect bowl of Egusi Soup—packed with flavors, textures, and a little bit of love from West Africa to you all . So Whether you're new to cooking or a seasoned pro, I’ve got you covered with simple steps to get this iconic dish just right. So, let’s get started and make some magic in the kitchen!" Ingredients For the Soup: Egusi (melon seeds)– 3 cups (ground) Palm oil – ½ to 1 cup (depending on preference) Meat – 500g (beef, goat meat, or a mix; cut into bite-sized pieces) Stockfish – 1 medium piece (optional, can substitute with dried fish) Dry fish – 1 or 2 pieces (optional, can use any dried fish of choice Periwinkle – 1 cup (optional) Shaki (cow tripe) – 200g (optional) Ground crayfish – 2 tablespoons Onion – 1 large, chopped Scotch bonnet peppers – 4-6 pieces Seasoning cubes – 2 to 3 (Maggi, Knorr, or your preferred seasoning) Salt – to taste Water – as needed (for desired consistency) Vegetables: Bitter leaf – 1 cup (fresh or frozen) Ugu (fluted pumpkin leaves) – 1 cup (fresh or frozen) or substitute with other leafy greens Spinach ( optional ) Instructions: 1. Prepare the Meat and Stock Wash and cut the meat, including the goat meat, beef, or any preferred proteins, into bite-sized pieces. In a large pot, add the meat, stockfish, dry fish, and tripe (if using). Season with a pinch of salt, 1 seasoning cube, and chopped onions. Add water to cover the ingredients and bring it to a boil. Cook for about 45 minutes to 1 hour until the meat becomes tender. Check occasionally to ensure there's enough water, and top up as needed. 2. Blend the Egusi (Melon Seeds) While the meat is cooking, grind the egusi (melon seeds) into a smooth or slightly coarse powder using a dry mill or blender. If you prefer a chunkier texture, you can leave it slightly coarser. 3. Fry the Egusi Paste In a separate pan, heat the palm oil on medium heat. Once the oil is hot, add the ground egusi paste. Stir continuously to prevent it from burning. Allow it to cook and fry in the oil for about 10–15 minutes, until the oil and egusi combine, and you begin to see oil separating from the paste. Add a bit of water if the paste is too thick and begins to stick to the pan. Stir frequently. 4. Add the Ground Crayfish and Pepper Once the egusi has fried well, add the ground crayfish, scotch bonnet peppers (or any other hot pepper variety), and ginger/garlic paste (optional). Stir to mix everything together. 5. Combine with the Meat Broth After the meat has tenderized, carefully pour the fried egusi mixture into the pot with the meat and stock. Add some more water to adjust the consistency. Stir everything together, ensuring the egusi is well mixed with the broth. 6. Simmer and Cook Allow the soup to simmer on medium heat for about 20–30 minutes, stirring occasionally to prevent sticking. If the soup is too thick, you can add water to achieve your preferred consistency. Be cautious not to make it too watery, as egusi soup is traditionally a thicker soup. 7. Add Vegetables When the soup has thickened to your desired consistency, add your spinach, ugu, or bitter leaf. Stir the soup well and allow the leaves to cook for another 10–15 minutes. If you're using frozen spinach or other greens, you can add them at this point and cook for an additional 5–7 minutes until they're well incorporated. 8. Season to Taste Taste the soup and adjust seasoning with salt, seasoning cubes, or more pepper if necessary. Stir well and allow everything to simmer for an additional 5 minutes. 9. Serve Your Egusi soup is ready! It’s typically served with pounded yam, fufu, or semovita. The rich, savory soup pairs wonderfully with the soft, stretchy texture of pounded yam. Enjoy your delicious, homemade Egusi soup! Tips: You can make the soup as thick or as runny as you prefer by adjusting the amount of water you add. To get a more authentic taste, use a combination of fresh and dried fish, and experiment with different meats (e.g., goat meat, beef, or chicken). The quality of palm oil can make a significant difference in the final taste of the soup, so try to use a high-quality, red palm oil. #EgusiSoup #NigerianCuisine #WestAfricanFood #AfricanRecipes #HowToCookEgusi #EgusiSoupRecipe #AuthenticEgusi #NigerianFood #CookingTutorial #howtocookmelonsoup #melonseedsoup #nigeriamelonsoup #EgusiSoupFryingMethod