Nigerian Egusi Soup Recipe
Nigerian egusi soup, also known as “efo elegusi is a delicious and versatile soup which goes well with eba, iyan, fufu, rice and plantain.
Ingredients
- 3 Tomatoes
- 1 Red bell pepper
- 2 Scotch bonnet pepper
- 2 Onion
- ¼ cup Palm oil
- 1 tablespoon Fermented locust beans
- 3 tablespoons Ground crayfish
- 1 cup Dried fish
- Salt to taste
- 1 ½ cup Egusi
- 3 fillets Smoked mackerel
- 1 cup Mixed seafood
- 1 bunch Kale
Instructions
- Blend red bell pepper, scotch bonnet pepper, tomatoes and one onion in a food processor with a cup of water.
- Defrost the frozen seafood. Wash, strip and slice the kale; chop the remaining onion. Cut the smoked mackerel fillets into smaller pieces. Keep to one side.
- Heat the oil in a saucepan for 30 secs, add the chopped onions. Fry until the onions appear translucent, then add the locust beans. Stir for one minute to prevent sticking.
- Add the blended pepper mix and leave to cook for around 15 mins, stirring occasionally, then add some water into the pot (3-4 cups). Pour in the dried fish and ground crayfish with some a little salt to taste. Smoked mackerel is salty, and will make the soup more salty, so make allowance for that. Leave to simmer for 5 mins.
- Take 2 tablespoons of the cooking sauce and add into the egusi. Mix well to make a thick paste. Use your hands to make small egusi balls before dropping into the pan.
- Reduce the heat and allow to cook for at least 20 mins.
- Mix in kale and smoked mackerel. If you think the soup is too thick, add some more water. Leave to simmer for 10 mins, still under low heat.
- Add the seafood and leave for 5 mins.
- Remove from heat and serve.