Egusi in Palmnut Cream(Smooth Egusi Soup)

 

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This Egusi soup was a “blissful discovery” I remember first sharing the finished Product to this recipe on my personal facebook page and on the facebook group(so you think you can cook…sytycc). It has now become a big hit with a lot of people around me. It all started one day, I waltzed into my kitchen looking to cook some egusi soup. I blended the egusi seeds and went to fetch some oil in my pantry…lo and behold there was none “no way jose” I said quietly to myself. I kept searching and I found a can of palm nut cream. Eureka! What would it hurt, I am too lazy of a chef to start hassling myself for oil and we all know that savory does not have to cost an arm and a leg right? After all I use it for ogbono soup, yes I do. I use palm nut cream for ogbono soup sometimes…yes I can see the look on your face. Not to worry, let’s get this one out there first 🙂

I like this version of Egusi soup because of it’s smoothness. I am really appreciative of this blissful discovery

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I decided to go for the palm nut cream with egusi and here was how

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3.0 from 2 reviews
Egusi in Palmnut Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 small boiler hen
  • ½ cup of toasted ground egusi(toasting is optional)
  • 2 cooking spoons of palmnut cream
  • 2 table spoons of crayfish
  • dry fish
  • stock fish
  • 1 tbsp. of dry grounded pepper or red chili flakes
  • 1 small crushed habanero pepper or ata-rodo
  • half of a small onion
  • 2 cups of spinach
  • 1½tbsps of uziza
  • 1 maggi crayfish
  • salt to taste
Instructions
  1. cut chicken into bite sized pieces and put in a pot along with the stockfish. Season with salt, maggi crayfish, crayfish, onion and ata-rodo. Pour water to the level of the meat and cook until meat is soft
  2. pour in the palm nut cream and let it cook to melt for about 5 minutes. Pour in the egusi and stir. Reduce the heat and let it cook for about 10minutes; then add the spinach, uziza, dry pepper and the dry fish. Cook for another 5 minutes. serve with any swallow of your choice
Notes
You may slightly toast the egusi in a pan with no oil before pouring it into the pot with the palmnut cream. It gives it an extra kick
To toast egusi, heat up a pan and toss the egusi in the pan for just a few minutes. Do not burn

 

8 comments

  1. Chidinma okpokoro says:

    Sake u too much I have been reading about ur cooking since we met after I posted my onions….remember. You are amazing and you sure have made my interest in cooking come alive more. Well done nwannem Oga diri gi nma

  2. gracy says:

    Chei!! See this life ehn!! There I was feeling like an inventor, I cooked egusi like this some time ago because I had left over palm nut cream and didn’t want to waste it.

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