Strong decoder channels - Free Channels On Strong Decoder

Satellites And Channels Available on Strong Below are the Satellites and Free-to-air Channels receivable in Africa from Strong.

Download WAEC CBT App for Android
Download JAMB CBT App for Android
Call or Text 09034039101 for Past Questions And Answers Only

Tuesday, August 18, 2015

How to Make Egusi Soup Recipe - Nigerian Method

This is how to prepare Egusi soup the Nigerian way. Eguisi soup is one of the most popular soups eaten in Nigeria. Hence, it is worth learning how to prepare.

In this tutorial, we will be presenting you with two methods to prepare EGUISI SOUP. The simple difference between this two recipes is that you fry the Egusi in the first recipe while for the other recipe you just add it at the later end. Alright, lets begin.


Egusi Soup with foofoo

INGREDIENTS FOR EGUISI SOUP:

For 5 to 7 serving:
  • 3 cups of egusi(ground)
  • Stuck fish head
  • Meat (turkey, beef, chicken, or assorted meat)
  • Onions 1 bulb 
  • Fresh leaf(Ugu or onugbu)
  • 3 cubes of maggi (seasoning)
  • Salt (Sodium Chloride)
  • 2 medium sized round-dry fish
  • 2 ogiri or dawadawa or okpei
  • About five to ten fresh pepper

EGUSI SOUP PREPARATION

  • Egusi soup with ebaBlend the egusi and set aside, wash the meat and start cooking with whatever ingredients you prefer. Personally I use just 2 cubes of maggi, 1 bulb of onions, salt and maybe a half sachet of delice or onga soup (spice).
  • Cook for five to ten minutes then add water and cook till it is soft for consumption. I know there are different egusi soup recipes but this happens to be the best amongst all.
  • Dissolve the already ground egusi in cold water (as you would find below) to have a thick egusi syrup and set aside, heat your pot and add about 15cl of red oil or less (you probably know that a bottle of coke is 30 or 35cl, so half would do)
  • Heat the red oil for two minutes (but don't allow to bleach) then add the mixture and stir.
  • Cook and stir the mixture until it loses its coagulation due to water loss from frying (you must stir continuously to avoid burning).
  • Wash the dry fish with hot water, just pour hot water to soften the fish and also remove the centre bone, wash thoroughly to remove sands and impurities.
  • Egusi seedsBlend the crayfish and the fresh pepper differently.
  • Add the already cooked meat (plus water), dried fish, crayfish/pepper, stock fish, ogiri(optional) and salt.
  • Cook for 10 to 15 minutes, then add maggi and the leaf. taste for salt and you are done.

SERVING EGUSI SOUP

You may serve with eba, fufu, garri, semo, pounded yam (which happens to be my favorite) or even rice.
There are two different egusi recipes that I know about, I am going to talk about the most popular egusi recipes which is made by the Yorubas.
The simple difference between this two recipes is that you fry the egusi in the first recipe while for the other recipe you just add it at the later end.
I made plate of soup you will find below a couple of days ago

The ingredients include:

For 5 to 7 serving

  • 3 cups of egusi(ground)
  • stuck fish head
  • meat(turkey, beef, chicken, or assorted meat)
  • Onions 1 bulb
  • fresh leaf(Ugu or onugbu)
  • 3 cubes of maggi(seasoning)
  • salt
  • 2 medium sized round-dry fish
  • 2 ogiri or dawadawa or okpei
  • About five to ten fresh pepper

Preparation

Blend the egusi and set aside, wash the meat and start cooking with whatever ingredients you prefer. Personally I use just 2 cubes of maggi, 1 bulb of onions, salt and maybe a half sachet of delice or onga soup (spice).
Onga soup And knorr Nigeria Ogiri Image of egusi soup Cook for five to ten minutes then add water and cook till it is soft for consumption. I know there are different egusi soup recipes but this happens to be the best amongst all.
Dissolve the already ground egusi in cold water (as you would find below) to have a thick egusi syrup and set aside, heat your pot and add about 15cl of red oil or less (you probably know that a bottle of coke is 30 or 35cl, so half would do)
Egusi Soup Nigeria Heat the red oil for two minutes (but don't allow to bleach) then add the mixture and stir.
Cook and stir the mixture until it loses its coagulation due to water loss from frying (you must stir continuously to avoid burning).
Wash the dry fish with hot water, just pour hot water to soften the fish and also remove the centre bone, wash thoroughly to remove sands and impurities.
Blend the crayfish and the fresh pepper differently.
Add the already cooked meat (plus water), dried fish, crayfish/pepper, stock fish, ogiri(optional) and salt. Cook for 10 to 15 minutes, then add maggi and the leaf. taste for salt and you are done.
You may serve with eba, fufu, garri, semo, pounded yam (which happens to be my favorite) or even rice.
- See more at: http://www.total-facts-about-nigeria.com/egusi-soup.html#sthash.CtZtLCqH.dpuf


EmoticonEmoticon