Nigerian Recipe For Regular Egusi Soup

Staple foods while in the Nigerian diet include things like: peanuts or floor nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to Cook dinner with lots of pepper and spices especially those from your southwest and southeast. This recipe uses all nearby components to create a tasty and nourishing food.

Ground Egusi seeds give this soup a unique shade and flavor. If you cannot discover Egusi seeds in your store, you’ll be able to substitute pumpkin seeds or Pepitas which you can find in Latin American grocery retailers. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are indigenous to Africa.

Egusi Soup

two hundred g Water Leaves

fifty g Egusi seeds

one teaspoon Dry Floor Crimson Pepper

one medium Onion

100ml Palm Oil

10g Dry Ground Crayfish

120g Fresh Tomatoes

100ml Water

Salt Pepper to taste

Clean the water leaves effectively in clean up, new drinking water.

Liquidise or pulverise the onions, tomatoes and egusi seeds right until smooth.

Increase the dry floor pepper and fry in palm oil for five minutes.

Increase the water, set the lid on and cook for 5 minutes.

Now insert the h2o leaves, swap lid and Prepare dinner for a further 5 minutes.

Lastly, increase the crayfish and seasoning, warming via well.

Serve with pounded yam or cooked rice in addition to a meat stew, to provide protein.

Alternatively, provide with eba, fufu or any acceptable carbohydrate.

With thanks to the persons of Nigeria who manufactured us welcome and instilled in us a like of traditional Nigerian foods.