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Egusi Soup
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50 Minutes
Cooking Time
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Medium
Difficulty
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30 Minutes
Prep Time
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2 People
Serves
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,
- 50 ml of palm oil,
- 2 Knorr Stock Cubes,
- 1 small onions,
- 4 large fresh tomatoes,
- 1 tsp (5ml) ground chilli powder.
Cooking Methods
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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.
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Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.
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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.
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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.
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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.