- Judith Akatugba
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This article will be about how to make egusi soup with ugu leaves, and it will be published today. A wide variety of foods and soups are typically prepared with ugu leaves as a cooking ingredient.
Egusi is a dish that is prepared in many west African cultures; in fact, some people prefer to refer to it as Agussi. Fish, turkey, chicken, or beef can also be used to prepare it in a variety of ways, including grilling, frying, boiling, or smoking.
To tell you the truth, I consumed the soup with fresh soft fufu, and as the old saying goes, the rest, as they say, is history.
I would like to ask you a question as we continue with the recipe: how many wraps made with fufu are you able to consume? Let’s go with the recipe while you are thinking about it, shall we?
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For this recipe, I will be using smoked Sole fish locally called “Eja Abo”.
INGREDIENTS
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)
Gizzard stock(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
PREPARATION
• 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.
