How to cook egusi soup and lump-free semovita
Years ago, I did not like egusi soup, so I did not bother to cook it. My non-cooking egusi automatically made me not know how to cook it.
But, some months back, I decided to learn how to cook it in case I get married to an egusi junkie.
So, I will be sharing with you two ways you can make that egusi soup, and it will come out delicious, without the red oil shifting to one side of the plate.
I learned the first method from my brother’s wife, Mrs. Kemi; very delicious.
- 2 Cups Melon/Egusi
- 1 Cup Palm Oil
- 4 tablespoon Crayfish
- 3 tablespoon locust beans
- Chopped spinach/ Ugu
- 1 Red Bell Pepper/ Tatashe
- 1 Habanero Pepper/ Ata Rodo
- 1 Fresno Pepper/ Shombo
- 2 Onions
- Stock Cube
- 1 tablespoon Beef Tripe Assorted meat, Dry Fish and Cow Leg
- Salt to taste
- Pour your melon in a bowl, add a little seasoning cube, salt, and grided crayfish; blend them very well.
- Damp the mixture; don’t make the melon absorb in the water, just a little to aid in rolling the melon into balls.
- Put a pot on the fire and add a little palm oil; let it heat for a while; don’t let it over heat.
- Add each ball of melon in the palm oil, leave for a while. Monitor, so it doesn’t burn.
- Stir the melon now, and leave for a while; monitor, so it doesn’t burn.
- Pour the meat stock in the melon, and stir Cover the pot and let it cook for some minutes.
- You can now add Ugu, meat, and other remaining ingredients, add a little more water. Cover and let it cook for a while.
- Your egusi soup is ready to be eaten.
- Blend the peppers and Onions until smooth and place aside.
- Wash your stockfish and put it aside.
- Boil your beef stock and put it aside.
- Blend the Egusi melon, half of the second Onion, and Crayfish, and put it aside.
- Heat the Palm oil in a pan and allow it to melt over medium heat; don’t overheat the oil. Add the remaining half onion (diced) and half of the Locust bean. Let it cook for about 3 minutes on medium heat.
- Add the blended pepper and cook till the water is reduced. It should take about 15 minutes on medium heat until the water is reduced stirring about every 5 minutes to prevent burning.
- Add the remaining locust bean, Beef stock, and salt to taste. Cover and leave to cook for another 5 minutes
- Gently introduce the blended Egusi inside the sauce; don’t stir yet. Just cover it and leave it to cook for about 20 to 30 minutes; monitor it, so it doesn’t burn. You are not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if required.
- Add the fish and meat and leave to cook again for another 5 minutes.
- Stir in the spinach and leave to simmer for about 5 minutes. Stir continuously; adjust the seasoning if required.
How to make smooth semovita
Pour water into a clean pot; allow to boil.
Add the semovita into the water.
Use the wooden spatula to stir the semovita continually until it is smooth.