Hi everyone. Happy weekend. So I decided to cook egusi soup. But I didn’t want to use palm oil. So I thought why not use palmnut cream instead. I knew the taste will be different and that’s exactly what I wanted. A difference.
I have used palmnut cream three times on the blog and I must say its a delicious addition to any meal. I will will using it to make other meals and let you know the outcome.
But for now let us enjoy today’s blog post.
Ok so let’s get started shall we 😀
- Palmnut cream (I used Ghana fresh)
- Iru (locust beans)
- 1 large tatashe
- 5 habenro peppers (reduce to your preference)
- 1 cup of Egusi (dry milled)
- 1 medium sized onions
- Assorted meats
- 2 medium sized pot
- Wooden spoon
Prep time: 10 minutes
Cooking time: tbc
Wash the meats and boil until soft. Boil with salt and sliced onions
Please do not boil with curry, thyme and pepper.
Next grill the peppers for 9 minutes. Once grilled. Let it cool down and then blend. Please let it cool down before blending
After blending, pour into a medium sized pot and boil for 5 minutes. Add the locust beans and allow to permeate the stew for further 4 minutes
Next blend the Egusi with onions and a little water. Do not add too much water
Whilst that is simmering on low heat. Melt the palmnut cream
Back to the Egusi.
Add it to the boiled palmnut cream. Reduce the heat and cook for 20 minutes.
After 10 minutes remove from the heat. It’s al done.
Remember not to turn the soup too much. Egusi soup should be treated like fried rice. Too much storing even after cooking may make it turn sour and especially in hot weather areas
I will tell you one thing, it tastes absolutely amazing! Yum. Imagine this with plantain fufu or if you prefer Eba.