How To Prepare The Efo-Egusi Soup

olamide olarewaju

July 28, 2014 11:27 AM

'Chef S' takes us through a step by Step guide on how to make Efo-Egusi on a budget!

Trust the Sallah break is going on good guys? Be sure to load up on the balanced diet that has been missing in meals for weeks now.

We got our own 'Pulse Chef' to prepare a delicacy on a budget, yes! you can eat good food on a decent budget, check on how 'Chef S' took us through a delicious meal of Efo-Egusi soup.

"Cooking for me has become a past time. Growing up as the first child with no female siblings, I had to be at the kitchen with my mother. One of the first meals I learned to cook was Amala and Efo- Egusi soup. So it just seems right to write my cooking 'method' for this meal.

So with a budget of N2000 I could make a very rich meal that would last a bachelor like me about a week or two. You don't believe? I will list the ingredients below and the approximate cost of each ingredient".

My Ingredients:

Spinach - N100

African Basil( Ocimum gratissimum) also known as 'Efirin' - N50

Cow hide meat (Ponmo) - N400

Dried Tilapia Fish (or whatever you choose) - N400

Blended Egusi (Melon seeds) with crayfish - N200

Grated Onions - N50

Palm Oil - Approximately N500

Knorr cubes - N10

Salt - Approximately N10.

Preparation

- I got the spinach grated at the market. Many people would prefer to do this at home. It saves me the stress. You would however have to ensure that you wash the leaves thoroughly. For that, I used vinegar and salt.

- Cut the ponmo into small baby-mouth-sized chunks.

- Clean out the dried fish.

- You can soak the ponmo and fish in very salted water. I prefer using vinegar though. Vinegar which is acidic can also be used as a cleaning agent, amongst other things. Remember to wash off the vinegar afterward. You don't want your food tasting like vinegar.

- Add some water to the blended egusi grains. The water should be just enough to form a heavy paste. Add the grated onions(You can slice diced pieces of onions also). This will keep the egusi chunks bonded when in the heat.

Cooking Sequence

- In a big enough pot, add palm oil. Make it hot enough before adding the sliced ponmo and dried fish.

- Break in small chunks of the egusi paste also. Fry for about 5 minutes or until you are sure the animals are fried enough for taste.

- Add the washed diced spinach leaves. DON'T FORGET VEGETABLES ARE NOT SUPPOSED TO BE UNDER HEAT FOR EXTENDED PERIODS. Else you would kill essential vitamins.

- Add the sliced basil also.

- Let it simmer for about 10 minutes then add your Knorr cubes to taste. I don't use any special flavors.

- Add salt to taste and stir.

- Keep on fire for about 5 minutes and you are done.

Serve with your favourite 'solid food' or rice

Photo Credit

Seye Kuyinu

olamide olarewaju