This version of Egusi soup is a must make this FALL. The pepper soup spice is the perfect mix for a anyone especially an African that finds himself/herself in the Fall or winter months far away from home. Enjoy!!
3lbs ( 1.3 kg)Halal Chicken cut up and washed( If you are using the soft American chicken, please see recipe notes below)
1.1lb ( 500g )stock fish(pre cooked)
½ cupground crayfish
½lb ( 250g)ground egusi
2largeonions( chop up one, the other will blended with the egos to form a paste)
12ozKale vegetable or any vegetable you like (chopped)
3Tbsppepper soup spice mix
salt and/or bouillon powder to taste
Transfer chicken into an 8 quart stock pot, add enough water to cover the chicken. Add chopped onion, ginger, garlic and bouillon powder and begin to cook
To the jar of a blender, pour in the dry ground egusi, the second onion, habanero pepper, and 2 cups water. blend to form a paste.
Pour the egusi paste into the cooking chicken. As this cooks you will need to top up water because the soup will begin to thicken and this will be cooking for about 45 mins to ensure the egusi is well cooked to prevent frequent visits to the toilet.
When the soup begins to boil, add the the crayfish, pepper soup spice and precooked stockfish.
Pour in the palmoil and stir. Taste for seasoning and adjust accordingly
When the soup has cooked for about 40 mins check chicken for doneness. it should be ready now. Allow soup cook for 5 more minutes, add in the chopped kale and stir in. Turn off burner and let the residual heat cook the kale.
Don't cover the pot immediately. Let some steam out. soups like egos don't do well with steam
Enjoy with any swallow of choice
This Soup was made with hard chicken that's why I started cooking meats and egusi at the same time.
If you are cooking with the soft American chicken, Mix Egusi paste with about 10 cups of water and begin to cook, add in all the spices when egos has cooked for about 20 mins, pour in palm oil, add in the washed chicken and cook till chicken is cooked through.
Egusi needs to be cooked for at least 45 mins to reduce the purgative effect it has on some people. If you intend to cook with precooked meats like I do in most of my soups, you need to follow the same steps above to prevent meats from being overcooked.
Always add vegetables at the end.
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