AFRICAN COOKING: Egusi Soup

Egusi Soup and Iyan (Pounded Yam)

My love for cooking did not spring out from the blues, its considered inborn. Actually, the very first time I made Egusi soup was more than a decade ago, I was only 8 years old.

I was born and bred in Northern Nigeria, Zaria to be precise but my parents often travelled to the west (Lagos). This time, it was Mum and my  little sister that took the trip, leaving myself, Daddy,  little Jayjay (my bro.) and our Hausa help Hajara. Yes! this was my opportunity to display action and experiment in Mrs King's kitchen... whoop whoop, one of those days, I made dinner after school, and guess what? I made my debut Egusi soup. I was SUPER DUPER excited, OMG you should have seen how serious I was...hahaha, I even climbed on a stool  just to see the pot and watch how my supposed delicacy was coming out. Really, its so funny now when I think about the episode. Of course it wasn't the best Egusi you had ever tasted but my daddy gave me a HIGH FIVE whoohu! I even saved some in the freezer for Mum.

Anyway, now I am fully grown and have mastered the art and can confidently tell you how... below is my recipe

P.S, I know different tribes have their methods, like the South/South people and my Igbo brethren from the East prefer the fried method, but I am obviously Yoruba so.... you will get my style :)

This recipe will feed 2

2 cups of blended tomatoes, pepper and onion

2 cooking spoon of Egusi powder- African store

2 cooking spoons of palm oil

1/2 pound of beef (already steamed)

1 smoked/stock fish or fresh prawns, already cleaned (African store)

Pomo (cow skin already steamed)- African store

Ugwu, washed and sliced thinly- African store

Fresh or dried bitter leaf (washed)-African store

2 stock cubes

1 tea spoon of salt

Any other preferred seasoning

P.S, if you cannot find any of the veggies, you can use collard greens or regular spinach, I personally use collard greens and a little dried bitter leaf for its extra flavor.

Process

1. In a clean dry pot, pour in the palm oil and allow for it to bleach for about 1min

2. Add the blended tomatoes, pepper and onion paste and allow it to cook till it is almost dry for about 10mins

3. While that is cooking, prep your Egusi by putting it into a bowl and sprinkling some water to make it damp. At this time also, if you are using any of the dried leaves you can soak them now.

4. Pour in beef, pomo, fish or/and prawn 1 cup of meat stock and let it cook for 3mins, now taste and add any other seasoning you want. Allow to cook for another 10 mins

5. Now add the Egusi by making little balls and the bitter leaf, let this cook for about 10mins

6. Finally add Ugwu/collard greens or spinach and simmer on low heat for 3mins

7. Serve with your favorite 'swallow' (yam powder meal, eba e.t.c.)

You can definitely tweak this recipe to suit your preference and ENJOY!!!