|Egusi soup cooked with sweet bitterleaf, cow head, stock-fish, dried catfish and crayfish. This is cooled and packed for the fridge.|
just remains fresh even after warming. I call it sweet bitterleaf because I can't stand that bitter taste so I ensure it is all squeezed out until the sweet taste comes out of the veggies, sometimes like when I have elderly people around, I leave a lil bitter taste but I like mine with no bitter taste at all.
This soup is the best for those who cook in large quantities and store in the refrigerators cos it doesn't get old and doesn't lose that fresh taste. We have other egusi soup recipes on the blog o, I know.
This is good news to those of us who put a stop to eating kpomo after reading that Sapele Kpomo post. Cow head has the best kpomo I tell you but one thing with cooking with cow head is that you need to add other sweetening ingredients to your soup else you end up with a tasteless pot of soup. Add enough crayfish and fish to the soup. Cow head has a kind of taste that you only enjoy while chewing, unlike beef, it adds no real flavour to your soup. Same thing with goat meat. Never try to cook your soup with just goat meat alone cos it might just have that aroma with no correct taste.
For people like me who like this soup a bit slimy, just grind like two to three seeds of ogbono (or more depending on the quantity of soup) only and add when the soup is cooked. The ogbono is not enough to make it draw but kind of softens the soup and holds everything together. It makes it a bit slimy and very easy to swallow.
Serve this soup with pounded yam, semo, Garri, wheatmeal, boiled rice or any form of swallow. Drink the soup alone with a spoon if you like and you'll enjoy it.
|Washed cowhead, a little onion, pepper sauce stockfish and seasoning with salt in the pot|
- cowhead 1/3 kilo
- stockfish 1 pack
- seasoning cubes 2 or more according to your taste buds
- Pepper sauce 1 teaspoon
|Adding washed catfish and some water when meat is soft and ready for the soup|
|Ground egusi is put in a mortar with a little hot water and pounded again until it becomes just one lump of egusi just like pounded yam|
|The pounded lump of egusi is lifted whole and dropped in the pot without stirring|
|The egusi is covered and left to boil and cook for about 10 minutes before stirring the soup|
|Adding ground crayfish to boiling soup|
|The hard egusi lumps are beaten in a mortar into tiny particles before adding again to the soup|
|Adding the beaten egusi lumps back to the pot of egusi soup|
|Adding my sweet bitterleaf , ugu or afang vegetables can be added here in place of sweet bitterleaf but I will score sweet bitterleaf higher here.|
|Sweet bitterleaf cooks and mixes well|
|Egusi soup is almost ready|
|Your delicious egusi with sweet bitterleaf and cowhead is cooked|
|Here I added three ground ogbono seeds to soften the soup the way I like it. Left to cool a bit before packing for the fridge|
|Egusi soup ready to be put in the fridge and after one week, this soup still looked the same and tasted even better|
|Very tasty, delicious, soft, yummy, inviting egusi soup recipe|