Wednesday, October 30, 2013

How To Cook Egusi Soup With Sweet Bitterleaf And Cow Head

Egusi soup cooked with sweet bitterleaf, cow head, stock-fish, dried catfish and crayfish. This is cooled and packed for the fridge.
Egusi soup with sweet bitterleaf is one Nigerian soup that gets better with age. This soup tastes better after a few days and it
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
 INGREDIENTS FOR THIS EGUSI SOUP:

  • Water
  • cowhead 1/3 kilo
  • stockfish 1 pack
  • onion
  • salt
  • 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

I left the kitchen while boiling this egusi and by the time I came back, it had boiled for over 15 minutes so it just became very hard and won't disintegrate easily. I still added a little palm oil, broke the lumps I could with the wooden laddle and brought out a small mortyar to help make them as small in size as I wanted

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
Enjoy?

Okro lovers can cook this soup with okra instead of sweet bitterleaf or any other green vegetable. It can also be cooked without any veggies.
Enhanced by Zemanta

14 comments:

  1. Naomi1:40 PM

    This is so detailed I can cook with my eyes closed. Thanks Eya

    ReplyDelete
  2. Anonymous2:36 PM

    Thanks 2u Aunty I now have a cook book bcos of u

    ReplyDelete
  3. Anonymous3:00 PM

    Hmmm yummy!

    ReplyDelete
  4. Anonymous4:22 PM

    Yummy yummy

    ReplyDelete
  5. lopsy4:29 PM

    Why did you call the vegetable sweet bitterleaf, do we have different specie

    ReplyDelete
  6. Anonymous4:45 PM

    Hmmm see pomo! Aunty Eya,pls post some

    ReplyDelete
  7. Anonymous4:57 PM

    How do we no sweet bitter leaf? I have actually heard of white bitter leaf ad black bitter leaf.

    ReplyDelete
  8. the soup is yummy.
    i will appreciate it if anybody in the house can post a picture of Moringa tree/leaf,i will like to see it probably its a tree i've been seeing around me without knowing the benefit.
    http://www.wivestownhallconnection.com/2013/02/why-you-desperately-need-moringa-tea.html

    ReplyDelete
  9. Anonymous6:05 PM

    Yummy,pls will d whole lump of egusi scatter into tiny bits afta 10 mins?

    ReplyDelete
    Replies
    1. Mrs T9:57 PM

      You have to stir very well to make it scatter.

      Delete
  10. Well done Eya. You make cooking look so easy and I think you do a very good job of it.

    ReplyDelete
  11. Can one use spinach please?

    ReplyDelete
  12. BeeCee9:41 AM

    My husband will love this soup. Can't wait for Saturday.

    ReplyDelete
  13. Delta babe wey marry Yoruba man6:00 PM

    Tasty ,

    ReplyDelete

Your comments are highly appreciated.
DISCLAIMER: Advice given on this blog is just me and readers; Our views and personal opinions.
Always seek Professional Help and Consultation.

Related Posts Plugin for WordPress, Blogger...