How to prepare the Nigerian Egusi Soup

INGREDIENTS

• 200 g of Egusi seed,
• 400 g of beef,
• 50 g of cooked and boned stock fish pieces,
• 3 Tbsp. (45ml) of ground dried crayfish,
• 1 small bunch of Ugwu or bitter leaves or any type of desired leaves and could also be omitted
• 50 ml of palm oil,
• 2  Stock Cubes,
• 1 small onions,
• 4 large fresh tomatoes,
• 1 tsp (5ml) ground chilli powder.

PREPARATION METHOD

• Cut the beef into small cubes, season with one chopped onion and one Knorr Stock Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
• Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.
• Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr cube and stock fish.
• Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.
• Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu or garri.   This recipe is for the fried egusi, watch out for a post on the non fried egusi