Egusi is one of the few soups i eat (don't think i like more that 5 soups) and this is my very simple recipe. I have seen a number of variations but this works best for me.
1 Cup ground egusi (pumpkin seed)
Half cup crayfish
Pepper
Onions
Assorted meats
Dried fish
Stock fish
Snail
Palm oil
Onions
2 Seasoning cubes
Water leaf or spinach
Spice and cook meat together for 20 minutes (could be longer depending on the type/cut of meat) with stock fish seasoned with salt, some pepper and sliced onions.
When it is cooked and the meat stock is about half way between the meat and the bottom of the pot, add dried fish and crayfish and allow to cook for another 5 minutes.
Put your egusi in a bowl and run warm water into it making a light smooth paste. Pour into pot, over your meat, rinse off any left in the bowl with a little water and add to pot. Cover and cook for 10 minutes, turning and mixing properly every 3 minutes or so to avoid burning.
Taste for seasoning. If the egusi still has a tangy taste to it, allow it cook for another 5 minutes.
Add palm oil, mix properly and allow cook for another 7 minutes then add waterleaf/spinach.
You can end this soup here (i ended mine with spinach) or add chopped ugu or bitter leaf.
Enjoy!
:)
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