Emergency soup? You may be wondering, what's all this about? Well let me gist you ?. In Nigerian homes this is a kind of soup whipped up as a quick meal. Emergency soups don't have any particular or special ingredients. It is whipped up with basically anything you have available at home or any thing that a short visit to a nearby market can solve like green leafy vegetables if you don't already have some in your garden or in your fridge.
Another characteristic of an emergency soup is that unlike the regular soup made in Nigerian homes which is made in large quantities, emergency soups really last past a day or two. This is because the Aim is to buy time enough to go to the major market and buy food stuff in bulk to prepare the major soup.
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Need I tell you that for some reason, emergency soups are almost always more delicious than the major soups because it really doesn't have a set recipe. For this same reason, you really can't recreate one and No emergency soup is the same. It could be similar but not the exact the same.
The most common emergency soup my mom made was a mix of Okro and Egusi. She sometimes made Egusi and Ogbono too.
- Did you have emergency soups in your home while growing up.
- Do you occasionally make them now?
- What ingredients do/ did your emergency soups consist of?
I would love to know. Please drop your comments below, let's exchange ideas.
In the mean time. Enjoy this Emergency Soup Recipe I have for you today.
Other Soups & Stews Recipes You may like
Okro/Okro Soup (thick Version)
Yaji Egusi Soup
Bitterleaf Soup (Ofe Onugbu)
Chicken Pepper Soup
Nigerian Chicken Stew
Nigerian Emergency Soup
- 4 cups Beef Stock
- 800 g Assorted Meats of Choice precooked
- 50 - 60 g ground Egusi (Melon) seeds sub wth pumpkin seeds
- 160-180 g chopped okra/okro measure after chopping
- 3 tablespoon coarsely ground crayfish
- 1 medium onions chopped
- 1 medium red bell pepper Chop half and blend half with egusi ( see instructions below)
- ½ cup Palmoil
- 1 habanero pepper blended
- In a blender, blend dry ground egusi with ½ of red bell pepper, ½ of onion, habanero pepper and a little water to make a paste.
- In a heated sauce pan, add the palm oil, sauce the other half of the onion for about 30 seconds, then add the egusi paste and stir till it begins to show signs of sticking to the bottom of the pot. Be careful not to let it burn.
- Pour in the beef stock, Taste for seasoning ( remember the beef stock is seasoned) and adjust accordingly. Add the ground cray fish and bring to boil.
- Allow to boil for about 5 minutes, then stir in the chopped okra/okro and chopped half of the red bell pepper
- Turn off heat and leave the pot half open. don't worry the residual heat would cook the okra.