Today we are going to make this Egusi soup with frying method.
Although caking method is much healthier I think fried version is little bit tastier and prettier.
However it’s up to you what method you do prefer.
In this recipe I am using already washed dried bitter leaf. If you like you can use spinach or ugu leaf instead.
- 500g shaki
- 500g beef, lamb or goat meat
- 1-2 dry fish
- 2 cups egusi seeds
- 1 cup dried bitter leaf
- 1 cup palm oil
- 1/2 crayfish
- scotch bonnet or habanero pepper (to your grit)
- salt (to your taste)
- ogiri okpei (optional)
- spicy to season meat and stock (see preparation for the details)
- Wash dry fish and soak in hot water.
- Debone and break in larger pieces when it’s soft. Set aside
- Soak bitter leaf in water.
- Sieve water and chop finely.
- Grind crayfish with ogiri okpei. Set aside.
- Grind egusi seeds.
Now let’s start with meat and stock…
Cut shaki and meat in medium size.
Boil with pepper, salt, thyme and 2 maggi cubes. Cook until tender.
If you are not fan of Maggi (like me) then cook your meat with fresh ingredients.
I used medium sized chopped onion, 2 garlic cloves, chunk of ginger, scotch bonnet pepper, few sprigs of fresh thyme and parsley and salt.
Cook until tender and then set meat aside from stock and sieve stock in the separate bowl.
And it’s time for egusi…
Heat up palm oil in pot or large pan. Add egusi seeds and stir very well.
They are supposed to be covered all in palm oil and get yellow colour. If they are not then add more oil.
Fry on medium heat for about 10 minutes. Stir constantly but carefully that your egusi will be beautifully lumpy which makes the food to look more appetising… It looks like scrambled eggs, don’t you think so?