How are you all doing? 😃 This week on my blog I will be dishing on the recipe for Efo Egusi. For me I love this soup. I eat it almost every other Sunday.
One thing I have discovered is that there are various way of cooking it. Some do water based and others do oil based. I prefer the oil based. As Egusi secrets water, and the last thing you want is seeing the Egusi and water separate.
I used less oil in mine, because I am very cautious of oil that is already in the Egusi. And besides its more healthier 😉
Here we go.
- 2 cups of Egusi (blended)
- 2 tablespoon of Dried blended crayfish
- 1 cup of Palm oil
- 2 knorr cubes
- 2 cups of Beef stock
- Cow hide (Pomo)
- Cow foot.
- 1 large Pepper
- 1 Plum tomato
- 3 Scotch bonnet ( or more depends on your pepper threshold)
The Above will serve 4 people.
- Medium sized Pot
- Wooden spoon
- Measuring spoons and cup
Wash and boil your beef, tripe, cow foot and cow hide. Season with know cube and salt. Cook until tender and soft but(firm) to chew. Cook for about 1 hour:15minutes ( this is because the cow foot and hide are tough and it needs time to cook)
Blend your tomatoes, peppers and scotch bonnet. Pour Into a pot and cook until the water is dried out from the pepper mixture.
Heat up the palm oil, once it’s heated, add the Egusi. Mix both together and semi fry for about 3 minutes.
Add the pepper, mix together and cook for about 6 minutes.
After 6 minutes, add the beef stock stir and let it cook for 15minutes. ( be sure to let it be for 15 minutes) this will enable the Egusi cook and absorb the pepper and stock.
Now add the cooked meat(s) to the Egusi and cook for another 15 minutes. This will allow the Egusi cook fully and also allow the beef to absorb the taste. It’s almost done
Add the crayfish and stir. You don’t need to cook for long.
Add the washed and chopped spinach. Cook for about 3-5 minutes. ( I prefer to cook the spinach for less time because I want to enjoy the crunchiness and nutrients that’s in it)
And that’s it you are done! Well done you. Picture below.
That’s it from me
Love Duchess O