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Today I will be writing about how to cook egusi soup with ugu leaves. Ugu leaves are commonly used to cook a wide variety of food and soups.
Egusi is cooked in a lot of west African cultures,Infact some people called it Agussi. It can also be cooked with fish, turkey, chicken or beef (either grilled, fried, boiled or smoked).
As a matter of fact, I ate the soup with fresh soft Fufu and as they say, the rest is history.
As we move along with the recipe, let me ask you – How many Fufu wraps can you finish? While you are thinking about it, let’s continue with the recipe.
For this recipe, I will be using smoked Sole fish locally called “Eja Abo”.
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½ cup palm oil
2⅓ cups water
6 Tomatoes (optional)
1 medium sized Onions
4 Scotch bonnet peppers (ata rodo)
4 Bell peppers (tatashe)
Cooked Gizzards (diced – optional)
5 tablespoons Crayfish powder
2 tablespoons locust beans (Iru)
Bonga fish / agbodo (shawa fillets)
1⅟₂ cup grounded egusi (melon seed)
3pcs smoked sole fish (abo)
Ugu leaves (pumpkin leaves)
1⅟₂ teaspoon seasoning powder
- Wash and slice pumpkin leaves
- After slicing, put leaves in a basket to drain excess water
- Blend onions, bell peppers and scotch bonnet pepper to a rough consistency.
- Pour palm oil in a pot and allow it heat up briefly.
- Add locust beans and fry briefly.
- Add the roughly blended pepper mix and fry for 3-5 minutes.
- Add dices gizzards, agbodo, crayfish powder, salt, seasoning powder, and grounded egusi.
- Fry for 5 minutes while continuously mixing it. So that it doesn’t burn.
- Add gizzard stock and 2cups water.
- Mix properly to dissolve fried melon.
- Add smoked sole fish
- Cover the pot and Cook for 5-7 minutes.
- Check soup to ensure it is not burning by gently stirring.
- Cook for extra 5 minutes and takeout the sole fish
This is necessary so that the fish would not crumble in the soup.
- Add pumpkin leaves and add ⅓ water.
- Cook for 5 minutes.
- After 5 minutes, you will notice the leaves have shrunk because of the heat.
- Mix well and put back the sole fish.
- Cook for 5 more minutes
And EGUSI SOUP COOKED WITH SOLE FISH AND PUMPKIN LEAVES IS READY.
To watch the full recipe video, CLICK HERE
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