Merry Christmas to our amazing OnoBello readers, the Cuisine team wishes you happy celebrations. To commemorate the festive season, you’re going to be learning how to prepare the indigenous delicacy known as Egusi pepper soup today.
It is a soup which originates from Delta State and is popular among the Urhobo people. According to Bukie, the founder of The Kitchen Muse, the soup is a combination of Egusi (ground melon seed) infused with pepper soup spice. See how she works her magic below!
150g Egusi (Melon Seeds)
400g Chicken (Cubed)
200g Goat meat
75g Dried Prawns
2 Cups Chicken Broth
11/2 Tbsp Peppersoup Spice
2 Tsp Cameroon Pepper
2 Tbsp Crayfish
Handful Uziza leaves
2 Stock Cubes
1 Tsp Salt
1. Toast the Egusi seeds in a frying pan on low to medium heat for 3 minutes.
2. Allow to cool, then blend the Egusi seeds with some water to form a somewhat thick but loose paste.
3. Place a pot on medium heat, add the Chicken broth, Dried Shrimps and Goat Meat, follow with all the Seasoning except the Peppersoup Spice, cover the pot and allow to cook for about 7 minutes.
4. Pour the blended Egusi into the pot and then add the Peppersoup Spice, allow to cook for 8 – 10 minutes, the soup will thicken a bit.
5. Sprinkle a handful of Uziza leaves or Scent Leaves, allow to cook for 2 minutes to allow the Uziza release its flavour and Voila! Your soup is ready!
6. Enjoy with your favourite Swallow or Rice or enjoy as is.
Watch how I prepare it below
Photo Credit: Instagram.com/thekitchenmuse
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