Egusi (also known by variations including agusi, agushi) is the name for the fat and protein rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.
Egusi (Melon) seeds 4 cups
3 cooking spoons red palm oil
Pomon (cow skin)
Beef and Shaki
Pepper and Salt (to taste)
Bitter leaf, pumpkin leaf or spinach
3 small stock cubes
Before you cook Egusi Soup
Cut the ponmo into tiny bits
Soak the dry fish and stock fish till soft.
When the fish and stockfish are soft, cut them into bits
Grind the egusi with a dry mill
Grind the crayfish and the dry pepper separately and set aside.
Rinse the vegetables to be used and cut into tiny pieces.
Cook the beef and fish with the stock cubes till they are well done. You should start cooking the toughest meat and fish first and add the others as they get done.
After all of the above is done, set all these aside.
- Pour the red palm oil into a dry pot and set on the stove to heat.
- When the oil melts, add the ground egusi and start frying.
- Mix the ground egusi with oil till every grain of egusi turns yellow.
- Stir the egusi on low heat. Keep stir-frying for about 10 minutes.
- Add the meat/fish stock (water from cooking the fish and meat) while still stirring the egusi.
- Cover the pot and cook for about 15 minutes or more depending on the quantity you use.
- Add more water if necessary.
- Add the crayfish, pepper and the vegetable.
- Add salt and maggi to taste
- Cover and allow to steam
- When the oil has been separated from the mix then your egusi is ready
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