When I was a kid I used to think that egusi soup was very complicated anytime I see my mummy cooking it, despite that pounded yam and vegetable egusi soup is one of my favorite meals, few years ago when my mummy came to visit me while I was still in school, I asked her to show me how to cook it. I used the method she showed me those many years ago in this recipe.
She firstly listed the ingredients which are Ground egusi2 cups, pumpkin (or other vegetable)2 cupsTomato sauce, Salt 1 teaspoon, Chicken bouillon seasoning1 teaspoons of Cajun seasoning1, teaspoon of italian seasoning1, Palm Oil1/4 cup Dry fish (optional)1/2 cup
Firstly add palm oil to your cooking pot and set it on fire, once the oil is getting hot add onions spices and bouillon seasoning and allow it for some time like 1-2 minutes then add pour tomato sauce, if you choose dry fish or meats add it all together to get the flavor into the oils and stew base
Secondly while the stew is on fire prepare the paste, take the remaining onion, 1 cup water,the egusi,salt and pepper pound them together to enable fine paste
Now stir and take some scoops of paste put it in the stew and allow it to boil for 5 to 10 minutes and stir again firmly then add pumpkin, your egusi soup is ready
You see, egusi is delicious when it is in clumps in whatever soup it is used in, almost like a meat, or to our vegetarian friends, like tofu. However, most people fry the paste (I will show how to make it into a paste) in oil first, before adding into the soup. While very nutritious, (contains essential amino acid each seed has 35% protein, only 10% carbohydrate, 12% fibre) it has about 50% oil content in each seed. Frying it first in oil is simply an overkill.
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