Egusi soup is one of those Nigerian soups that doesn't belong to just one tribe. However, I've noticed that it can be cooked in a lot of ways and this can differ based on the person cooking it or how a tribe cooks it. The choice of protein to accompany it with is endless, from seafood egusi to goat meat egusi (best one) to plain ol' chicken (I'm sorry chicken). Also, the choice of green vegetable is based on preference and also optional especially for Egusi Ijebu (Hello my Ijebu family). Due to my current location, I can only get spinach and but I prefer to use Ugwu. Today I will be pairing mine with chicken and gizzard, let's get cooking.
Ingredients
Meat of choice (boiled,fried or grilled)
180g Egusi (grounded)
2 Onions
2 Bell Peppers
2 Tomatoes
3 Scotch Bonnets (you can adjust this according to your taste bud)
4Tbsp Palm Oil
3Tbsp Cray Fish (grounded)
350g (frozen) Spinach
450ml Stock and extra 3tbsp
1 Bullion Cube (Maggi)
1/4 tsp Salt
(NB: My recipes are measured so you can achieve a tasty dish because knowing how to cook depends on how you season/spice your dish alongside the steps. For this recipe, I didn't need the maggi
and salt because my stock was well seasoned)
