Tips to Make Banging Egusi soup, with lumps.
1. Pepper mix should be your friend.
2. Boil your Egusi, instead of frying.
3. Okpei.
4. Uziza seeds. 😁
I don’t fry my Egusi…i usually boil it.
How?
My blended Egusi goes into a bowl.
A pot of obere boiling water goes on the fire.
I add a little water to my Egusi, incorporate and roll into small balls.
When the water boils, i put them balls in, bit by bit.
I allow the water dry down and burn a bit…so i can get that distinct aroma.
I scrape well and pour into my already cooked meat stock, stir beautifully and allow to simmer on low heat.
You’d know when it is okay…the oil rises like Lazarus, on top of your soup.
You can use any vegetable of your choice but to get mind blowing Egusi, Use Uziza leaves!
Add your Okpei, the smellier, the better! 🤭
Na why i love Okpei Nsukka!
Put in a plate, add little water and make into a paste…pour into your soup.
Then, If you want to finish work kpatakpata…like you want your folks to remember your Egusi for life, throw Uziza seeds into a mortar, pound to dust and pour into your Egusi soup.
If you taste that Egusi soup, you will shout for joy!
Note: This is not the standard…this is just how i prepare my Egusi soup for personal use and sometimes, for customers.
Your’s might be different, which is beautiful.
