Cuisine nigériane, Sauces & Soups, Togolese cuisine

Simple Egusi Soup

Goat meat:

2 lbs goat meat

1 small onion

2 tablespoons garlic powder

1 tablespoons ginger powder

1 tablespoons cube

Salt and Black Pepper

In a medium saucepan mix all the ingredients and add enough water to cover the meat

Cook until the meat is tender; add water as needed

Remove the meat from the stock, fry until golden and set aside

Egusi Soup:

1 cup red palm oil

1 large onion

1 teaspoon finely chopped garlic

1 tablespoon paste tomato

1/4 pound Egusi, ground

2 cups tomato puree

3 cups liquid (the meat stock + 2 cups water)

3 habanero peppers

2 pounds spinach, precooked and chopped

Salt, pepper, and cube

Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes.

Stir in the tomato paste and the Egusi.

 

Cook for ~3 mins, add the tomato puree, the stock, and the water

Cook for ~3 mins, add the meat, the habanero peppers, and the spinach

Keep simmering on medium-heat approximately 10 minutes.

Adjust the taste if needed (salt, pepper, and cube)

Serve warm with plantains, eba, yams or accompaniment of choice.

 

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