Egusi Ijebu

Hello everyone. How are you all doing? So today’s post is a spin off of the previous post. I have so much egusi at home that I intend to make lots of dishes with it. So watch out. Cooking is about to get interesting.

Egusi Ijebu is a favorite of mine. I love it so much. I Remember during school holidays we would go home for holidays and Grandma would prepare this for us.

Ohhhhhh I remember eating it with hot fufu. That was an amazing experience. Grandma loves to feed her everyone. I am really proud to be her grand daughter. (May God continue to rest her soul )

Fufu is one solid I would like to get my hands on. Once I do I will update you guys. let me not talk touch here. 

Lets get started shall we πŸ™‚

INGREDIENTS :
Egusi
Onions
Water
Crayfish
Iru
Stock fish
Dry fish (eja shawa)
Assorted meat
1 cup or 1/2 a cup of Palm oil
2 Habenero pepper (Atarodo)
2 large Tatashe (caspeium)

UTENSILS :
2 medium sized pots
Wooden spoon
Blender

Prep time :
Cooking time
Total time

Method :

If you already have a pre roasted egusi. Just move on to the next stage. If not.  So the following
1: add the egusi into a frying pan amd them pop in the oven for 5 minutes.  Then remove

Next add the roasted melon seed to the blender,add onions and 1 cup of water. Blend into a smooth paste.

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Next blend the peppers.  Once done set that aside.

Heat up the palm oil in the pot

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once its hot add the pepper to it. Reduce the heat at this stage. Let it cook/semi fry for 15 minutes. (I prefer slow cooking as it allows all the flavours to merge properly)

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After 15 minutes add the rinsed iru (please its important you rinse the iru to get rid of stones and some uneccesary particles.

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By now the pepper would have reduced a bit and also thickened up. Thats fine it will loosen up later after the Egusi is added.

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Next add the blended egusi. Stir to allow the egusi mix with the fried sauce. Mix well and reduce the heat and allow to cook. (Approximately 12 minutes )

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After mixing well.

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At some point it will get thick, don’t worry too much. You will still need to add the stock to it. So you are still on track πŸ˜‰

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You will notice after a while, it’s secreting a bit of water, that’s when you know it’s cooked and releasing its own juices.

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Add the meat(s) stock fish, and stock to the egusi. Allow it to cook for 8 minutes. One thing to note is that you need a more than normal liquid for this soup as Egusi is not very thick. So whilst cooking and you notice it getting thick add water or stock as necessary.

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Finally add the eja sawa. (I added this last because it was always the distinctive taste associated with my grandma’s egusi)

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Allow to cook for 10 minutes.

This is what you will see after 10 minutes of cooking.

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Followed by this.

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Then switch off the heat. The aroma wafting from the pot was amazing. It brought back loads of memories. I could almost smell the fresh fufu. Sigh πŸ™‚

In this case I didn’t have fufu to hand, so I served it will eba parcels. I still need to get into the groove of plating solids.

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So here it is. My grandma’s egusi ijebu. Enjoy.

   
   
please dont forget to like our Facebook page Duchess O Kitchen

Egusi Ijebu

   
   
That’s it from me today 

I’ll see you all in my next post 

Love Duchess O

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