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
I decided to go for the palm nut cream with egusi and here was how
- 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
- 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
- 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
To toast egusi, heat up a pan and toss the egusi in the pan for just a few minutes. Do not burn
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
Awwww Chidinma Daalu soor. Oga diri gi nma xxxxxx
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.
Gracy you are an inventor o. No one can take that away from you. The day you decided to cook it you had your own invention. Well done xxx
Hello,how do i make this with bitterleaf instead of spinach n uziza?Would it turn out nice?
I have not tried it with bitterleaf. Maybe you should try it and give us some feedback. Thank you. Good luck x
Pls what’s palmnut cream
Palm nut cream is the cream gotten from the palm kernel before it is turned into palm oil. I hope this helps