Hi dahls!!!!! Happy new month!!!! Pray all your heart desires and wishes are granted :).
It has been raining overnight in Manchester and I have never been more grateful that I don’t have to work today. My niece and her friends are coming round to spend the weekend. This will be fun – baking galore 😆. This morning I woke up with the thought of making egusi. Bear in mind I have not cooked any Nigerian soup in about 5 years. YES I KNOW…UNBELIEVABLE RIGHT? :). I just have not had the craving for naija meals and they could take ages to make :). Anyway egusi in mind I get up to boil my assorted meat and stock fish and start my experimental egusi.
Prep time: 15mins
Cook time: 45mins
400g egusi (melon) seeds, grounded
2 cooking spoon red palm oil
1000g cooked assorted meat (tripe, kidney goat meat, beef)
800ml meat stock
2 medium pieces of stock fish, soaked in cold water to soften
2 tablespoons grounded crayfish
1 tablespoon grounded dry red pepper
Salt, knorr cubes
Spinach, washed and chopped into tiny bits. You could use bitter leaves or pumpkin leaves.
In a large saucepan on the hob add palm oil. Once the oil starts to clear, add the ground egusi and start frying on low heat. Keep frying for about 5 minutes or till the egusi starts to dry up (once it starts to stick to the bottom of the pan).
Add stock little by little while stirring the egusi, top up with water if the mix is too thick, and leave to cook for 30 minutes. Once the egusi is cooked, the oil settles at the surface. Add the cooked meat, shredded stock fish, dry pepper, salt, knorr cubes and crayfish and leave to cook on low heat for 10 minutes.
Add chopped spinach and simmer for 3 mins. Serve with any *okele* like eba, ground rice, pounded yam or Fufu or if you like me are not a fan of okele you can have yours with rice.