Kokote Fish in Egusi Soup

Delicious egusi soup simmered with spinach and fried fish in rich, pepper sauce.

Ingredients:

  • 1/2 cup ground egusi
  • 2 cups spinach or ugu (chopped)
  • 1 onion (blended)
  • 1 cup pepper mix
  • 3 tbsp palm oil
  • 2 tbsp ground crayfish (optional)
  • 1 cup fried Kokote fish (chunks)
  • Salt & 2 seasoning cubes

Equipments:

  • Cooker
  • Cooking utensils
  • Pot

Cooking Instructions:

STEP 1: Heat palm oil in a pot. Add blended onion and pepper mix. Cook until thick and aromatic.
STEP 2: Mix egusi with a little water into a paste. Scoop into the sauce in small balls or drop directly and stir gently.
STEP 3: Add salt, seasoning cubes, and crayfish.
STEP 4: Let it cook for 10–15 minutes, stirring occasionally. Add water if it gets too thick.
STEP 5: Add the vegetables and fried fish. Simmer for another 5–7 minutes.
STEP 6: Serve with pounded yam, amala, or eba.

Cooking Method:

Enter cooking method here

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