Egusi Seeds (Ground & Whole) 100g – Pack of 10
Egusi Seeds – are the seeds of a highly nutritious type of water melon found widely in Africa and often used in soups from the region. It is a flat ovoid seed with a tapering pointed end, milky to white in colour.
Egusi seeds(Colocynthis Citrullus) is a widely cultivated and consumed oil seed crop in West Africa. The seeds popularly called ‘egusi’ contain about 53% oil, 28% protein and some other important mineral nutrients. They are consumed in ‘egusi soup’, melon ball snacks and ogori[/vc_column_text][/vc_column][/vc_row]
2 lb of diced boneless goat meat
Dried Asiko Shawa Bonga fish
2 chopped onions
4 Maggi cubes or meat stocks
3 cups of water
Asiko chilli pepper
Asiko dried prawns
Smoke Asiko Crayfish
2 cup of whole Asiko Egusi
How to make your Egusi Soup
- Put the goat meat in a medium pot.
- Rinse the dried fish and add it to the pot.
- Add 1 onion, salt to taste and 2 maggi cubes.
- Add 3 cups water and bring to a boil on high heat. Reduce heat and simmer for 30 min.
- Meanwhile, put the chile peppers and the remaining onion in a blender and puree.
- Scrape the onion pepper mixture into a bowl and set aside.
- Put the shrimp, crayfish and melon seed in a clean blender and blend until a powder forms.
- Put it in a bowl and set aside.
- Squeeze the excess liquid from the spinach and set aside.
- After 30 minutes, check the meat.
- If it is still tough, add more water to the pot so that cooking liquid covers the meat.
- Continue to cook until the goat is fork tender, add the onion pepper mixture and cook 15 minutes.
- Reduce heat to medium and add the melon seed mixture.
- Cook 30 minutes longer and add the spinach, the oils and the 2 remaining maggi cubes.
- Cover it and cook for another 15 minutes.
How to make you Egusi Soup