I can’t tell you all the existing versions of Egusi soups in Africa because they are countless versions . But I can swear over my tomato version which l have know since “thy kingdom come “. My granny used to cook the best Egusi soup ever so l used to seat beside her and watch all her little techniques.
Let’s get started :
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 1.5 cups Egusi
- 8 pieces of cow leg
- 10 pieces of tripe
- 8 pies of cow skin ( Canda )
- 1/4 cup shredded cray fish
- 10 small sizes of fresh fruit tomatoes
- 1 red capsicum
- 120 ml of vegetable oil
- 3 bouillon cubes
- 1/2 tsp salt
- 1 chopped red habanero pepper
- 3 chopped white onions
- Boil all your meat in a medium size pot, marinate or season with 1/4 chopped onion, salt and bouillon cubes. Pour enough water to cover the meat. Cook on medium heat until done.
- Dice tomatoes and drain excess water . Also dice onion and keep aside
- Mix Egusi with Luke warm meat stock water to form a slightly thick paste
- In a pot , pour your vegetable oil and heat, sauté onion into your oil until translucent
- Place your diced drained tomato into the pot and fry until semi dry make sure you reduce heat to slow. Fry the tomato like a scramble egg until dry.
- Pour Egusi inside tomato and lower the heat and cover to cook for 10 – 15 mins. Open and stir it will look like a scrabble egg. Mix the diced fried tomatoes, onions and capsicum, stir well . Continue to cook with low heat for 10mins
- Pour meat and the rest of the stock inside and stir . Then cover to simmer.
- You can add additional seasoning if you like it super spicy and allow to simmer.
- Cook for another 10- 15 mins and remove from heat.
- You can serve with boiled yam, rice, or any swallow African pounded starchy food like fufu of any kind