How to cook egusi soup frying method

Video How to cook egusi soup frying method Egusi soup recipe described on this website is Frying method to prepare Nigerian Egusi Soup (Ofe Egusi / Efo Elegusi / Miyan Gushi). It is oil earlier than egusi’s methodology. Fried Egusi Soup [Video] Nigerian Egusi Soup (Canning Method) [Video] Egusi and Ogbono Soup Combo Ofe Achara with Akpuruakpu Egusi [Video] Egusi Soup for Haters of Egusi Soup Sunflower seeds “Egusi” Soup

  • Egusi Soup (Caking Method): I also name this method the Early Egusi method rather than the Oil. No worries about frying, cooking is a healthier approach to putting together Egusi Soup.
  • Akpuruakpu Egusi: where the bottom egusi is molded into balls and cooked in soup so you can enjoy the meaty egusi while having fun with your meal. The varnish that surrounds the inside of the soup is ready to use the clumping method. Let’s check it out.

Read more: Potato Soup Recipes When you’ve been following All Nigerian Recipes for a while, you’ll know that deep-frying is not my favorite approach to cooking. Combine Egusi Soup. It’s not my favorite as it consists of frying the melon seeds on the bottom. This gives me coronary heart burn. The soup also wanted more palm oil than the bun method. However, since I’ve received requests for easy methods to put it together, here we go!

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Factors

Contents

  • 4 cups (500g) Egusi (Cantaloupe) seeds
  • 3 cooking spoons purple palm oil
  • Beef: minimized and Shaki (three beef)
  • Fish: dried fish and braised fish
  • 2 tablespoons of crayfish
  • Pepper and salt (for styling)
  • Vegetables: Nigerian pumpkin leaves, spinach or bitter leaves
  • 3 small inventory blocks
  • 1 small ogiri okpei (optional)
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Necessary equipment

  • Spice grinder for grinding melon (melon) seeds: Buy in USA | in the UK (Krups Double Blade Grinder)

Notes on ingredients

  • For reliability, I could put 3 tablespoons of cooking palm oil on it but you’ll want to add more. You need a good amount of palm oil to be able to flip each nut on the bottom of the cake to a golden color. Watch the video below. If the bottom layer of Egusi is not nicely coated, it will burn during frying and the next Egusi Soup may be dry and have a burnt appearance. If you’re concerned with how much palm oil you’ll be using for this soup, it’s best to organize your soups using the Baking Method.
  • The best meat for Nigerian swallow soup is purple meat with beef being the most representative. You can also use goat meat. I have seen some people cook Egusi Soup dinner with rooster, that is a positive but the elders will not like it.
  • In case you use rooster, please do not use dried fish and braised fish as these two cannot coexist with cockerels in the same Nigerian pot.
  • If using bitter leaf, add it a little earlier as it is a strong vegetable (see cooking instructions below). Remember that they must be rinsed to remove all the bitterness until your loved ones like it with a more bitter taste.
  • Ogiri okpei is made with grasshopper beans. It is called iru in Yoruba. It offers a casual style to Egusi Soup.

    • Sooner than you cook dinner Egusi Soup

  • Before preparing the soup, soak the dried fish and stock the fish until smooth. If you’re using very strong stock, bring it to a boil for 20 minutes and start potting it with recent water to soak for about an hour. If using softer stock, you can simply soak them in cool water until you can break them aside with the palm of your hand.
  • When the fish and stock are smooth, remove the bones and divide them into large chunks.
  • Much closer to your cooking time, grind the seeds in a dry mill. Grind crayfish and dried pepper separately and set aside.
  • Wash the greens to use and shrink them into small treats.
  • Cook meat and fish dinners with stock balls until they’re all delicious. You have to start cooking the hardest meat and fish first and add the others as they’re done. If using a standard pot, I would start with fish stock and shaki, add beef after about 1 hour, and cook dinner until done. I can add dried fish when all meats and opposite fish are cooked because it is done, you just cook the dinner long enough until it is smooth and well integrated with the rest of the ingredients. ingredient. With a stress vessel, I do it the other way around, however, it could be a process for one more layover.
  • Put all of these separately.
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    Cooking instructions

  • Pour purple palm oil right into a dry pot and place on the scope to warm. Quickly as the oil melts, put the pia on the bottom and start frying. If the oil does not coagulate, add the varnish as quickly as possible because the oil is translucent. Combine the bottom varnish bead with the oil until each varnish bead turns yellow.
  • Start stirring the egusi on low to medium heat. Store the stir-fry for about 10 minutes.
  • Add the meat/fish stock stock (fish and meat broth) little by little, while stirring the oil well. Just like that, you add some braised onions, stir-fry for a while, then add another one, stir-fry again. When the stock is empty and you feel that the soup is still too thick, you can start adding more water until you get the consistency you need. In case your vegetable choice is bitter leaf, add it right away.
  • Bring the pot to a boil and cook the dinner for 20 minutes, stirring at intervals. Also, add water as needed. In case you don’t stir it, it will burn. It takes half an hour to cook dinner properly, or the soup won’t taste good to those with a genuine Nigerian smile. Plus, vdusi that isn’t cooked long enough can cause stomach upset. The example is complete if you discover that the oil has separated from the combination.
  • As soon as you’re glad it’s done, add the crayfish and pepper. Stir and add Nigerian pumpkin leaves or spinach (other).
  • Stir well and add the braised fish, shaki and cooked meat.
  • Add salt if important. If it is too thick, add a little water to make it the consistency you want.
  • Cowl and depart to boil and it’s done!
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    The right swallow for Egusi Soup is Pound Yam. You can also serve it with Eba (Garri), Agidi, Amala, Semolina Fufu, Tuwo Shinkafa or Cassava Fufu.

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