Chichinga
Egusi is a West African term for the dried and pulverized seeds of plants such as squash, melons, and gourds, which are a common ingredient in many West African recipes. Egusi is very popular with pounded yam in Nigerian culture. These seeds are high in fat and protein, and they constitute an important part of West African cuisine. Egusi Soup, a Nigerian soup thickened with ground melon seeds and containing leafy and other vegetables, is thickened with ground melon seeds. It is one of Nigeria's most popular soups, cooked in a variety of ways by various tribes and served with meals such as pounded yams. Use goat, meat, fish, or shellfish to make it!
Ingredients
- 1 cup blended onions (about 3- 5 and fresh chilies, to taste), 4 cups egusi (melon seeds, ground or milled), 1⁄2 – 1 cup palm oil, 2 teaspoons fresh Une (Iru, locust beans), Salt (to taste), Ground crayfish (to taste), 7– 8 cups stock, Cooked Meat & fish (quantity and variety to personal preference), 2 cups cut pumpkin leaves, 1 cup waterleaf (cut), 3 tablespoons bitter leaf (washed)
Instructions
- In a large pot, heat the palm oil on medium for a minute and then add the Une.
- Slowly add the stock and set on low heat to simmer.
- Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- Leave to simmer for 20 – 30 minutes so the balls cook through.
- Add the meat and fish and other bits which you’d like to use.
- Add cut-up pumpkin leaves.
- Add the waterleaf.
- Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
