Showing posts with label Egusi stew with tomatoes. Show all posts
Showing posts with label Egusi stew with tomatoes. Show all posts

Thursday, July 07, 2016


Tomato stew
Nigerian tomato stew.

Good morning pot of stew to remind us to enjoy the last holiday of the week and I don't know if working half day tomorrow is enough or the holiday should just carry on till Monday sef? Na wa. 
Ok, sometimes your pot of stew turns out looking this fresh and inviting but that little sour tomato taste just won't go away. Sour taste is not for my stews sha because I boil my tomatoes before blending and if like me you boil yours too before blending, then skip and open the next post. 

For those who blend raw tomatoes, if you have tried everything, yet your pot of  stew has refused to let go of that sour/ slappy taste? One simple thing can eradicate completely that sourness. It's smoked mackerel. Smoked mackerel is dry iced fish, not catfish oh. Smoked like the one in the picture below...

Tuesday, August 05, 2014

Nigerian Tomato Egusi/Melon Stew, Soup

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.

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 cook egusi soup with egusi balls (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, 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 boil for at least 5 minutes before gently stirring.
  • Mix ground melon with water, some Salt, 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.
METHOD 3 and my least favourite. 
  • 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