Ingredients
1kg of beef, cut into 2-inch chunks
1 cup of egusi
200g of okporoko (dried cod), washed soaked in hot water
4 tablespoons of blended atarodo (habanero). You can use less, if you like
2 knorr double stock cubes
2 teaspoons of salt
1/3 cup of ground dried crayfish
2 cups of chopped pumpkin leaves
1/3 cup of palm kernel oil
5 cups of water
Method
Put meat in a pot, add salt, knorr cubes, blended pepper and water. Set on medium-high heat and cook for 20 minutes.
Remove okporoko (cod) from hot water and add to the pot. Add crayfish too. Stir and cook for 5 minutes. Add palm oil. Cover pot and cook for 3 minutes.
Add egusi, stir. Leave to cook for 3-5 minutes, stirring at intervals (egusi might burn if not).
Add chopped leaves, stir and remove from heat immediately.
Enjoy!
If I can, you can,
Deema.
U can actually reduce the fat content by replacing a portion of the oil with tomato puree or tomato paste (I actually prefer tomato paste because it gives it that deep red color) and there's no sacrifice in taste. U would hardly notice it. That way you can keep enjoying egusi soup. I enjoy the versatility of the soup too. It can be used as swallow or with white rice. I prefer mine with washed bitterleaf.
ReplyDeleteI could kiss you, Chinwe! Yes, I do love egusi with bitterleaf, the recipe above is pretty basic. At one point should I add the tomato paste? Now I can enjoy egusi more frequently. Thank you!
ReplyDeleteI prepare my egusi by first putting 1 1/2 - 2tbsp oil into a hot pot along with the tomato paste and then the egusi. I cook it for about 2 minutes or less just to get everything well blended then add water and the remaining ingredients. No one can even tell I added tomato paste to it. people who have tasted it seem to like it alot
ReplyDelete