Do you love egusi soup but having same results all the time? Do you want to have a different taste? Well, let’s upgrade you from the usual with toasted egusi.
One of the most important step in making this delicious Nigerian soup is to toast the Egusi seed. During the toasting proces,the seeds will make popping sounds like the ones you will get when making popcorn and you will know that the seeds are done when the seeds are lightly browned on the outside. By this time your kitchen will be filled with the pleasant smell of freshly toasted seeds.
Toasted Egusi Seed
- Get a dry frying pan, add the quantity of the egusi seeds you need
- Heat it at medium level on a gas cooker and keep stirring so it does not get burnt
- Gradually it would start making light popping sounds like pop corn and the colour starts changing to brown.
- Remove from pan and spread on a tray, Let it cool down before grinding it.
This gives it a nutty aroma after cooking . And with a bit of ‘ogiri’ or ‘okpehe’ or ‘mulo’ or ‘dadawa’ as others call it, no better feeling in the world. So, go ahead and give it a trial.
- The consistency of Egusi Ijebu is usually not thick but not watery at the same time so try to find a balance.
- If you live outside Nigeria you can source for Ogiri at the African stores but if you are unable to find it, you can replace with seasoning cube.
- Feel free to use any Meat or Fish of your choice. Dried or smoked Fish is a very good addition to this stew. I don’t have it at hand while filming the recipe, hence my reason for not adding it