Down Home Nigerian Farm to Table Mode Activated. Need i say more? During harvest; veggies are in abundance. That's when my grandma will add veggies to any and everything. Today, I chose to recall this egusi soup...easy, simple to make straight to the point no fancy but have grandma's signature and personality all over it!
Pretty dang delicious
It is toasted 1 cup of egusi
couple of esebo nwankpi (short very hot and scented green chili)
3 stakes of cut dried cod fish (flavorful and a little goes along way)
2 maggi cubes
1 cup chopped red onions
lots of fresh chopped pumpkin leaves (harvested ala minute).
1 pound of burnt skin cut goat meat
1/2 cup smoked crayfish - freshly ground
salt to taste
1 lb freshly picked palm kernel fruits
about 2 quarts of water
That's it!
Direction
Boil palm fruits to tender. Rub togerther when slightly cooled to the touch till its cream is extracted. This becomes your cooking liquid.
Boil proteins + pepper, salt, onions and bouillon till almost tender.
add crayfish and all others but leaves. Cook till meats are fully cooked and soup thickened. Not too thick because grandma doesn't like very thick soups, especially egusi. It takes about 45 minutes to prep and cook this soup and you are on your way to feel my grandma's farm to table easy-breezy egusi soup!!!!!!!!
Am keeping it real with her style made garri
so gooooood!
Happy Weekend!
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