Just like ChOkro, Egusi is enjoyed by different tribes in Nigeria. It is a party favorite, and is usually present at weddings, and birthdays.
Typically, Egusi is made with Palmoil. This version substitutes Red bell peppers and vegetable oil for PalmOil.
Ingredients:
- 1 cup ground Egusi
- 1/2 cup vegetable oil
- 3 tbsp crayfish powder
- 3 cups assorted obstacles in bite sized pieces – i used leftover pepper goat
- 1 tbsp cameroon pepper (optional – this pepper is fiery with a wonderful earthy smoky flavor)
- 2 knorr stock cubes
- 11/2 cup broth from the pepper goat recipe
- 1 large red onion
- 6 large red bell peppers
- 3- 4 cups chopped frozen spinach
Method
- Blend the peppers and onion in a food processor. Do not add any liquids while blending
- Add the blended mix into the pot.
- Heat mix for about 15 mins or until most of the natural liquids have dried up.
- Add the vegetable oil into the pot, and fry mixture until oil rises to the surface.
- Add seasoning, and obstacles.
- Add broth (mine was frozen), and egusi, and stir.
***This is where the magic happens.****
- Cook the mixture (stir continously) on low heat for about 20 mins or until oil rises to the surface and begins to bubble on the sides.
- If you want a thinner soup, add more water at this point
- Add the spinach, and cook for about 5 minutes.
- Enjoy with white rice, “Swallow”, plantain, or boiled root tubers.
TIPS
- Make sure you use a non-stick pot, as this soup burns easily.
- After adding the egusi and broth, you must stir constantly to prevent burns.
- Bitterleaf adds an amazing twist to this soup.
- Dried Smoked Cat Fish in this soup will make it very memorable.
- Add salt according to your taste.
Can you beat this PalmOil FREE “redness”??? I did not think so! 🙂
Oya come chop 🙂