Egusi Soup with Ede Ipaki

Egusi soup with spinach, garnished with tender meats, dried fish, and crayfish.

Ingredients:

  • 300g Ede Ipaki
  • 2 cups egusi melon seeds
  • ½ onion chopped
  • ⅓ cup crayfish
  • 2 red bell peppers large
  • 3 large tomatoes
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 teaspoon seasoning powder
  • 3 cups water
  • 1 cup palm oil
  • 2 cups chopped greens used spinach
  • 3 scotch bonnets optional
    • To Boil Beef
  • 1.5kg combination of goat meat, smoked fish, tripe, or any proteins.
  • 1 tsp salt
  • 2 tsp seasoning powder
  • 3 cups water

Equipments:

  • Cooker
  • Cooking utensils
  • Pot

Cooking Instructions:

STEP 1: In a pot or pressure cooker, boil the dried fish, tripe and goat meat with salt, seasoning
powder and water until tender. Then remove from broth, cut into chunks and set aside.
STEP 2: Using a processor, roughly process onion, tomatoes and bell peppers. Set aside.
STEP 3: Add melon seeds in a blender with some water or broth and blend till completely smooth. Set aside.
STEP 4: In a hot pot on medium heat, add palm oil, let it heat for 10 seconds, then add onion
mix and let it cook for about 10 minutes till oil floats.
STEP 5: Add salt, seasoning powder, white pepper and crayfish. Stir to combine.
STEP 6: Then add the blended egusi, then stir till properly mixed. Cover the pot and let it cook for about
15 minutes. Keep stirring from time to time so it doesn’t burn. NOTE! At this point, you can add broth
or water depending on how thick you want it.
STEP 7: After 15 minutes, add chopped greens, smoked fish, boiled proteins and stir till
combined. Cook again for another 5 minutes.
STEP 8: Taste to adjust any seasonings, then serve hot with side of choice.

Cooking Method:

Enter cooking method here

Gallery:

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