- Preparation time
- 25 mins
- Cooking time
- 60 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- April 29, 2023
- 1 Cup
- Blended onions
- 5 Large
- Fresh chilies
- 4 Cup
- Ground melon seeds (egusi)
- 1 Cup
- Palm oil
- 2 Tablespoon
- Fresh une (locust beans or iru in yoruba)
- 3 Tablespoon
- Salt (or to taste)
- 4 Tablespoon
- Ground crayfish
- 7 Cup
- Meat stock
- 1 1/2 Pound
- Cooked meat or fish
- 2 Cup
- Cut pumpkin leaves
- 1 Cup
- Cut waterleaves
- 3 Tablespoon
- Washed bitter leavs
A soup usually made with crayfish or other meat and thickened with ground melon seeds (egusi).
This soup gets its name from protein-rich egusi that lends the dish its velvety, creamy texture and rich flavor. Egusi is satisfying on its own, or with a side of fufu (like pounded yam), and comprises infinite layers of savory flavor that will greet your insides like a warm hug.
- Prepare the egusi paste: Blend egusi seeds and onion mixture. Set aside.
- In a large pot, heat the palm oil on medium for a minute and then add the Une.
- Slowly add the stock and set on low heat to simmer.
- Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- Leave to simmer for 20 – 30 minutes so the balls cook through.
- Add the meat and fish and other bits which you’d like to use.
- Add cut-up pumpkin leaves.
- Add the waterleaf.
- Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
- Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes.
- Stir, check seasoning and adjust accordingly.
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