Hi guys. How are you all doing today? This recipe has been somewhat been made before. But I didn’t quite focus on the lumpiniess of the egusi.
Egusi is something I always have at home. So when I decided to make this, it wasnt that much of a task to ensure I had all the right ingredients. Lumpy Egusi when eaten with pounded yam or amala always hit the right spot.. just imaging taking a closed finger full of egusi lump, vegetable and pounded yam.. lol. Trust me you will close your eyes and sigh. No really. ;😊
Lumpy Egusi somewhat involves alot of oil. But as you all know, I always aim to use little or no oil and this recipe is no exception. I promise you will still enjoy it.
Ok lets get started shall we 🙂
1 Large tatashe
2 Habenero peppers
3 medium sized tomatoes
2 large onions
Panla (stock fish )
Dry fish (shawa)
Smoked chicken or turkey (optional)
2 medium sized pots
Blender or food processor
If you are using fresh spinach, cut off the roots and most of the stalk.
Chop and slice. Once done, pour it into a colander, place it under the tap, run water through it and wash with your hands to remove dirt and sand. (Remember to place a bowl under the colander so that you can keep track of the dirt, sand and water)
Stop until the water is clear and clean. Leave it in the colander to strain.
Next blend the onions into a smooth paste. Save about 2 tablespoons of the blended onions. You will need that later 🙂
if you have the already dry milled egusi thats fine. It makes it faster for you.
Next pour in the onions into the egusi amd mix into a paste. Add enough egusi to make it firm bit not too thick.
Next wash your hands clean and dry it with a paper towel or a clean fresh. napkin. Then proceed to roll the Egusi into balls. Leave some paste aside.
For the remaining past, add a tablespoon of crayfish, mix and set aside for use later.
Next blend the peppers and onions until smooth. Set that aside
Heat the palm oil. Once its hot, add the remaining blended onions and a tablespoon of crayfish. Fry until both have been dissolved and the aroma is distinct.
Next add a tablespoon of crayfish and continue frying.
Next add the pepper. Stir and reduce the heat to the lowest. Allow it to cook for 25 minutes.
It should look like this after 25 minutes.
Next add the Iru, and let It overtake the cooked stew. The smell will be amazing at this point.
Next add in the remaining paste to the pepper. Mix well and add a cup of beef stock to it. Continue to cook on low heat for another 20 minutes.
Next, add some stock to the stew. This is for cooking the lumps.
Next add the egusi balls. Do not stir please. Shake to mix well and cook for 20 minutes.
After 20 minutes, the balls would have doubled up in size. Thats an indication of it being cooked. Remove from the pot and set aside to use later.
Next add the assorted meats and the last of the stock. Allow to simmer on medium heat for 12minutes.
Now add the chopped spinach. (You can do it both ways because of the water spinach leaches.
1: microwave it for about 1 minute to help release some of the water
2: Pour hot water on the spinach, let it seat for about a minute and then drain. Once drained, squeeze the excess water out by using your palms.
mix it into the soup. Simmer for 3 minutes and then finally place the lump balls into the soup. Stir gently with a wooden spoon. Be careful. Or better still shake the pot from the sides.
Allow to simmer for the last 3 minutes. Its ready to be served 🙂 well done to you!
Serve with any swallow of your choice.
please dont forget to like our Facebook page Duchess O Kitchen
Follow me on Twitter
That’s it from me today.
I’ll see you all in my next post
Love Duchess O