Cuisine: Nigeria
Prep time: 1 hourCook time: 45 minsTotal time: 1 hour 45 mins
Serves: 4 - 5
INGREDIENTS
Egusi seeds
Half an Onion
2 tablespoons of Iru - fermented locust beans
Palm Fruit Extract -
Either from a can or from scratch
Ground Ehuru/Iwo/Posa/Erhe/Gudan Miya (calabash nutmeg) - in teaspoonful measuresAssorted Meat
Meat Stock
Smoked fish
Seasoning Cubes
Salt
Green Vegetables of Choice
INSTRUCTIONS
If you would like to learn The New Nigerian Cookery method of removing the shells of the Ehuru to get to the seed within, The New Nigerian Cookery Style.
Now you have your extract, boil and let it reduce a bit. If you are using the extract from a can, just add some water, and let it reduce too.
By now, you should have your assorted meat almost boiled with smoked fish and ready to go. Add the reduced palm fruit extract to the pot of meats and add your fresh pepper and let them boil together to combine the flavours.
Add ground ehuru. You start with a teaspoonful, stir give it a minute or two and taste. If you can't taste the flavour, add another teaspoon and work from there.
Add the Iru and stir. This soup is a smogersbord of local flavours, I tell you. The addition of Iru will blow your mind, and remind you of soup cooked by your grandmother. I added roughly two tablespoons.
Blend your Egusi with about half an onion and a little water, to form a thick paste. Add the Egusi puree to the pot in tablespoons full and let it settle and cook in the pot, with the rest of the palm fruit stock.
Allow the egusi to cook, and stir periodically. If you added too much Egusi puree, just add water, and you will be fine.
Let the Egusi cook, until you start to see patches of oil float on top. Taste and ensure you enjoy it. By now, the flavour of the Iru, Ehuru, and smoked fish would have combined oh so well, it will literally be the best pot of Egusi you have ever cooked. You will now understand why I did not put crayfish anywhere near this pot.
Add the fresh green vegetables and stir.
Give the vegetables time to wilt in the soup and take the pot off the heat.
and that people, is a flavourful, aromatic and native inspired Egusi. You will almost want to throw your bottle of Palm Oil away and put Ehuru in everything. The aroma alone, the way the flavours dance on your tongue. Geeeez. Everyday Egusi just went from everyday to super fragalistic expealiegusidocious
Bake what you want to eat it with Samovita, Garri, Fufu and maybe Bread...
ENJOY YOUR DELICACY
NOTES
Be veeeeeery careful when adding the ground Ehuru. The nutty flavour can go from pleasant one minute to overpowering the next, and it will turn your soup bitter.
THANKS FOR READING.