Egusi is a popular West African eating soup. The dish is among the most commonly eaten daily foods in Nigeria, and is often found in contemporary Nigerian-American enclaves in the US, particularly around the urban area of Houston, Texas. Nigerian-style eating soups are enjoyed accompanied by a starch base of pounded yam, pieces of which are used as a scoop for each bite. This soup is given flavor, thickness, and added protein by the use of ground egusi seeds. Egusi seeds come from a variety of melon. The seeds are dried before being ground. If not readily available, dried pumpkin seeds can be substituted.
Recipe Servings: 5
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ cup egusi or pumpkin seeds
- 1½ lbs cubed beef stew meat
- Salt, to taste
- ½ cup peanut oil
- 2 large tomatoes, chopped
- 1 small onion, chopped
- 2 habanero peppers, seeded and minced
- 18 oz tomato sauce
- 3 Tbsp tomato paste
- 1½ cups water
- 2 lbs fresh shrimp, peeled and deveined
- 1 lb fresh spinach, washed and chopped
Directions
- Place the seeds in a blender and process for 30–40 seconds, until the consistency is a powdery and forms a paste. Remove and set aside.
- Cut the beef into bite-size pieces and season to taste with salt.
- Heat the peanut oil in large pot over medium-high heat for 4–5 minutes. Add the beef and sauté for 3–5 minutes, until browned but not cooked all the way through.
- Place the chopped tomatoes and onions and the minced habanero in the blender. Process for about 30 seconds, until the consistency becomes smooth.
- Add the blended tomato mixture to the pan with the meat.
- Reduce the heat to medium-low and cook, covered, for 40–50 minutes, until the meat is tender.
- Add the tomato sauce, tomato paste, water, and shrimp, and continue to simmer for a further 10 minutes.
- Add the spinach and the reserved ground egusi or pumpkin seeds. Simmer for a final 10 minutes before serving hot.
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