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 🙂
Dry fish (eja shawa)
1 cup or 1/2 a cup of Palm oil
2 Habenero pepper (Atarodo)
2 large Tatashe (caspeium)
2 medium sized pots
Prep time :
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.
Next blend the peppers. Once done set that aside.
Heat up the palm oil in the pot
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)
After 15 minutes add the rinsed iru (please its important you rinse the iru to get rid of stones and some uneccesary particles.
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.
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 )
After mixing well.
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 😉
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.
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.
Finally add the eja sawa. (I added this last because it was always the distinctive taste associated with my grandma’s egusi)
Allow to cook for 10 minutes.
This is what you will see after 10 minutes of cooking.
Followed by this.
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 🙂
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.
So here it is. My grandma’s egusi ijebu. Enjoy.
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I’ll see you all in my next post
Love Duchess O
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