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12/18/2017

Egusi Soup

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Ingredients

5 cups (600g) Egusi (Melon) seeds
4 cooking spoons red palm oil
Beef: best cut Kpomo and Shaki
Fish: dry fish and stockfish
4 tablespoons ground crayfish
Pepper and Salt
Spinach
4 small stock cubes
Onions & Bell Pepper

Cooking Directions

Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi, the blended Onion and Bell Pepper and start frying.
Start stirring the egusi on low to medium heat. Keep stir-frying for about 15 minutes.
Once the Egusi is ready, add it to the meat/fish stock, little by little till everything is added. Add a bit of the water stock from the meat, add another. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want. Add the ground crayfish and pepper.
Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 40 minutes to cook egusi properly. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when you notice that the oil has separated from the mix.
Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like, add the spinach.
Cover and leave to simmer and it is done!

11/21/2017

Okra Soup

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Ingredients

5 cups (250g) Okra
3 cooking spoons red palm oil
Beef: Best cut
Hen
Stock Fish
1 handful crayfish
Pepper and Salt (to taste)
Onions
Vegetable: Spinach (fresh or frozen)
3 stock/boullion cubes

Boil the stockfish for 20 minutes and leave in the pot with the hot water to soak.
Cut the okra fingers into tiny pieces. The tinier you cut the okra, the more it will draw.
Grind the crayfish and the dry pepper.
Wash the Spinach, and cut into tiny pieces. If you will use frozen spinach, defrost and cut into tiny
Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw. This process should take a maximum of 5 mins to avoid over-cooking the okra.
Now add the vegetable and stir well. Add all the meat and fish, crayfish, pepper and salt to taste. Then stir well.
Cover the cooking pot and leave to simmer and it is ready to be served.

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