How To Make Egusi Soup Without Frying Igbo Style Nigerian Egusi Soup

How To Make Egusi Soup Without Frying Igbo Style Nigerian Egusi Soup Please be sure to check out my other videos, subscribe like and share. check out my instagram @lifewithrozyfacebook @lifewithrozyfeel free to reach out to me. Step 3. parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. use two seasoning cubes, a teaspoon of salt and a half cup of sliced onions. step 4. pour hot water over the stockfish in a bowl and wash thoroughly to remove sand, then set aside.

Egusi Soup Recipe How To Make Egusi Soup Without Frying Youtube Boiling method: check out how i have used both methods in this lumpy egusi soup recipe. how to cook egusi soup in simple steps . add ground melon to a bowl, add about a cup of water and mix to form a paste then set aside. wash and chop the spinach, drain in a colander and set aside. For the egusi soup: in a food processor or countertop blender, process onion, habanero pepper (if using), and 1 4 cup water until smooth. scrape into a medium bowl and stir in ground egusi seeds. add water, 1 tablespoon at a time, until a thick, creamy paste has formed (paste should be viscous and hold its shape). set aside. Add your boiled proteins. add a little water, cover and allow it to boil for some minutes. add your ground egusi and ugba, stir it till it's mixed, add a little water, cover and allow it to boil. 2 cups egusi (ground), 1 cup ugba. put in your pumpkin leaf. pumpkin leaf (ugwu) here you have your sweet egusi soup. Blend the shombo and scotch bonnet peppers together. heat the palm oil in a pot .add the blended pepper mix and let it fry for a few minutes. add the cooked meats and stock into the pot. allow it to simmer for about 10 minutes. spoon the egusi paste into the pot. stir continuously to prevent lumps from forming.

Nigerian Egusi Soup Recipe How To Make Egusi Soup Without Frying Youtube Add your boiled proteins. add a little water, cover and allow it to boil for some minutes. add your ground egusi and ugba, stir it till it's mixed, add a little water, cover and allow it to boil. 2 cups egusi (ground), 1 cup ugba. put in your pumpkin leaf. pumpkin leaf (ugwu) here you have your sweet egusi soup. Blend the shombo and scotch bonnet peppers together. heat the palm oil in a pot .add the blended pepper mix and let it fry for a few minutes. add the cooked meats and stock into the pot. allow it to simmer for about 10 minutes. spoon the egusi paste into the pot. stir continuously to prevent lumps from forming. Keep an eye on it, so it doesn’t burn but try not to stir it until the egusi turns into a soft compact mass. then, gently stir together and add more stock or water if necessary. add the fish and meat and cook for another 5 minutes. stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Make the soup: in a large pot, heat the palm oil on medium for a minute and then add the une. slowly add the stock and set on low heat to simmer. scoop teaspoon size balls of the egusi paste mixture into the stock. be sure to keep ball shape. leave to simmer for 20 – 30 minutes so the balls cook through. add the meat and fish and other bits.