|Nigerian egusi Stew, Soup With tomatoes|
This is for the mailer that asked if you can add tomato to egusi stew. I like the taste of tomato in egusi soup or stew. I remember Lizzy posted Efo elegusi on the blog, she added tomatoes to her egusi soup. Chubby Ella's multi purpose egusi soup also has tomatoes in it
There are many methods of cooking this tomato in egusi stew and here is how I make mine.
UPDATED TOMATOES EGUSI SOUP RECIPE:
If you have ever eaten boiled rice, yam or plantain with egusi stew, then you'll feel me here. I add a little tomato paste to my egusi stew but forgot to add here, lolz. Adding some tomato makes it really go well with rice and gives the melon stew very bright colour. Even when tomatoes is added, it can still be served with pounded yam made in a food processor or maually or even serevd with any other swallow like eba, semo, amala, elubo, starch etc.
This pics were taken when I was still pregnant and sorry I didn't have the patience to really take all the step by step pics, I kind of rushed them but you can still follow with any of the many egusi soup recipe on the blog.
When the lumpy egusi draw soup was posted, I made the melon lumps by pounding with a little warm water. This method is very fast, you only have to mix the ground melon and fry in hot oil stirring until it's well fried and the lumps are formed before emptying into the boiling pot of stock.
How to make egusi lumps:
- By pounding the ground egusi with some warm water, salt, chopped onion and fresh red pepper. Once the mortar becomes oily with the pounded stuff moulding into and sliding round in the oily mortar, then its ready to go into the pot of soup. Cut tiny lumps and drop in your boiling pot of soup, cover and allow to boiul for at least 5 minutes before stirring the pot.
- Mix ground melon with water, some salt and pour into a pot of hot oil and fry till lumps are formed. Empty the fried lumpy melon into the pot of soup and continue cooking.
- Mix ground egusi with a little water, continue to mash and mould or pound until it forms like a dough, with your fingers, mould little lumps and keep in the freezer for a few minutes until they get cold and kind of non sticky. When lumps begin to feel different from when you just put them in the freezer, bring