Saucepan@saucepan · Shared this recipeFollowNigerian · dinnerEgusi Soup with ChickenA hearty Nigerian soup made with ground melon seeds, chicken, beef tripe, smoked fish, and spinach in a rich, spicy palm oil sauce.total54 minprep15 mincook40 minservings6Original recipe on weeatatlast.comKeep this recipeAdd a copy of Egusi Soup with Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients6 servingsBack to 6 servings450 g chicken, about 1 lb250 g beef tripe - shaki, approximately 0.5 lb1 onion, finely chopped or blended0.5 tsp salt1 Maggi or your preferred bouillon seasoning cube1 scotch bonnet or habanero pepper1 cup water for boiling the meat ), (or more, until the tripe is tender2 red bell peppers1 medium-sized tomato2 scotch bonnet or habanero peppers ), (or as preferred4 African bird's eye chilis ), (Fresno chiles, or as preferred2 medium-sized onions ), (one for blending, dice and reserve the other one for frying the egusi0.5 cup palm oil ), (use more or less, as preferred2 tbsp iru - locust bean seeds, (or dawa dawa, soaked in hot water, then drained )0.5 tsp salt1 tsp black pepper1.5 cup ground egusi0.333 cup water ), (for making the egusi paste225 g smoked dry fish - approximately ½lb2 tbsp crayfish500 g sliced fresh or frozen spinach - approximately 1 lb, cleaned and drainedStepsClear checksTap an ingredient or step to check it off.1Step 1: In a pot, combine chicken, tripe, onion, salt, Maggi, and scotch bonnet pepper. Without adding water, simmer, stirring occasionally, to allow the seasonings to flavor the meats.2Step 2: Once most of the liquid has evaporated, add the water. Cover, and cook until the chicken is tender.3Step 3: Remove the chicken using a slotted spoon. Set this aside. Tripe requires longer to cook so continue boiling until tender (about 15 - 45 min, depending on its texture).4Step 4: Similarly, use a slotted spoon to remove the tripe. Set aside and reserve the broth.5Step 5: Blend the red bell peppers, tomato, scotch bonnet peppers, bird's eye chilis, and onion until smooth. Add a few tablespoons of water to help with the blending if necessary. Set aside.6Step 6: Heat palm oil in a medium pot until translucent, but do not bleach it.7Step 7: Add the diced onion and iru (locust beans), and fry briefly for about 1-2 minutes.8Step 8: Add the blended peppers, salt, and pepper. Cover and cook on medium heat for 10-15 minutes or until much of the liquid has reduced, stirring from time to time. The oil will come to the top once ready.9Step 9: Meanwhile, in a small bowl, combine the ground egusi with water to form a thick paste.10Step 10: Gently pinch chunks of the egusi paste and add this to the sauce.11Step 11: Reduce the heat to low, cover, and allow the sauce to cook for 20 to 30 minutes with little or no stirring, or until the egusi forms a compact mass.12Step 12: Keep an eye on the sauce. Add more water or broth if necessary, and gently shake the pan or pot to prevent burning.13Step 13: Add the smoked dried fish, carefully stir to combine, and simmer for 3-5 minutes.14Step 14: Add the chicken, beef tripe, crayfish, and 1/3 cup of the reserved broth or water, then simmer on low for 5 minutes. Add more or less broth, depending on how thick you like your egusi soup.15Step 15: Add the spinach then use a wooden spoon to gently stir. Break the egusi accordingly, depending on how lumpy you like your soup.16Step 16: Cook covered for a further 5 minutes, then check and adjust the seasoning.17Step 17: Serve with fufu, pounded yam, or your favorite swallow.getsaucepan.com/r/990989d3-456d-46c3-8cb3-b9e0f3f8fcbe · Original: https://weeatatlast.com/egusi-soup/
