Seafood Egusi Delight
Egusi soup loaded with dried fish, stockfish, and fresh prawns.
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Ingredients
- 2 cups Ground Egusi (Melon Seeds)
- 1/2 cup Red Palm Oil
- 500 grams Fresh Prawns (cleaned and deveined)
- 200 grams Stockfish (pre-soaked and softened)
- 1 cup Dried Fish (shredded)
- 3 cups Fresh Spinach or Pumpkin Leaves (chopped)
- 3 tablespoons Ground Crayfish
- 2 pieces Scotch Bonnet Peppers (blended)
- 1 large Onion (finely chopped)
- 3 cups Seafood or Fish Stock
- 1 tablespoon Locust Beans (Iru)(optional)
Instructions
- 1
In a small bowl, mix the ground egusi with a little water to form a thick, lumpy paste and set aside.
- 2
Heat the palm oil in a large pot on medium heat for 2 minutes, then sauté the chopped onions until translucent.
- 3
Add the blended peppers and locust beans to the oil, frying for about 5 minutes until the oil starts to separate from the mixture.
- 4
Gently drop small lumps of the egusi paste into the pot; do not stir immediately, cover and let it steam for 5-8 minutes until the lumps set.
- 5
Slowly pour in the seafood stock and stir gently to break the egusi into desired chunk sizes.
- 6
Add the softened stockfish and dried fish, then simmer for 10 minutes to allow the flavors to meld and the egusi to cook through.
- 7
Add the fresh prawns and ground crayfish, cooking for another 3-5 minutes until the prawns turn pink and opaque.
- 8
Stir in the chopped spinach or pumpkin leaves, adjust seasoning with salt if needed, and simmer for 2 minutes before turning off the heat.
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