Nigerian Conventional Egusi Soup Recipe

Nigerian Conventional Egusi Soup Recipe

Staple meals within the Nigerian eating regimen embody: peanuts or groundnuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They’re often starchy and Nigerians like to cook dinner with numerous pepper and spices, particularly these from the South West and South East. This recipe makes use of all native elements to create a tasty and filling meal.

Floor Egusi seeds give this soup a singular coloration and taste. If you cannot discover Egusi seeds in your retailer, you’ll be able to substitute pumpkin seeds or Pepitas that you will discover in Latin American grocery shops. This soup is thickened with flour floor from the seeds of squash, melons, pumpkins and squash, a lot of that are native to Africa.

melon soup

200 g Water leaves

50g egusi seeds

1 teaspoon dry floor crimson pepper

1 medium onion

100ml palm oil

10g dry floor crayfish

120g recent tomatoes

100ml water

Salt & Pepper to style

Wash the water leaves effectively in clear, cool water.
Mix or pulverize the onions, tomatoes and egusi seeds till easy.
Add dry floor pepper and fry in palm oil for 5 minutes.
Add the water, put the lid on and cook dinner for 5 minutes.
Now add the water leaves, change the lid and cook dinner for an additional 5 minutes.
Lastly, add the crayfish and seasoning, heating effectively.

Serve with pounded yam or cooked rice and meat stew, to offer protein.
Alternatively, serve with eba, fufu or some other appropriate carb.

With our because of the Nigerian individuals who welcomed us and instilled in us a love of conventional Nigerian delicacies.

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seeds

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