Egusi Ijebu

 

By Halimat Sumonu

This delicacy is prepared without vegetables. It is easy, simple, fast and doesn't require too many ingredients. It is known to have a light and almost runny consistency unlike the Egusi soup with clumps (lumpy egusi), with the oil floating gently. It is another variant of the popular Egusi soup and is most common among the Ijebu people of Western Nigeria. 

List of Ingredients

2 cups of ground Egusi (Melon Seeds)

Ponmo, Offals

Assorted Fish (Stock fish, Smoked fish). Soak stock fish in warm water and salt before cooking.

Ground crayfish

Pepper mix. That is roughly about 4 regular cooking spoons. (Scotch Bonnet/Rodo + Bawa/Sombo/ long Tatashe + Onion)

Meat Stock (from cooking the meats)

Seasoning cubes

Salt

3 tbsp of Iru (locust beans)

2 cooking spoons of Palm oil

1 bulb of onion (chopped)

Procedure 

Cook your Offals and Ponmo, with seasoning cubes and salt. Cook till tender and well done.

Heat up your palm oil till it almost reaches smoking point, pour in chopped onions and Iru, fry till it caramelizes and don't let it burn.

Now add your pepper mix and allow it fry

Now add the rich stock from your meats and allow to cook.

Then add the ground melon and cook until well incorporated.

Next add crayfish powder. Taste for seasoning, may not need to re-season your soup, if your stock is rich in flavor.

Cook with lid on to allow retain the fluid to reduce faster in the soup.

Add your assorted meats, stock fish and other condiments like those listed in the recipe.

If you think it is too runny, take the lid off to allow the steam to escape and water to evaporate. Cook till the water has reduced but not pasty.

Serve with any swallow of your choice. It pairs well with white rice.