Since the use of palm oil does not alter the flavor of Egusi soup, you should give this nutritious and delectable alternative meal a shot.
How to prepare Egusi soup without using palm oil: Are you trying to lower the cholesterol in your diet, or are you also trying to reduce the amount of weight you carry? The following is a recipe for Egusi soup that does not call for palm oil.
- 5 Measurements of Egusi (1 mudu)
- 2 cups of ground crayfish
- 2 red onions in total
- 8 large red bell peppers (the more peppers, the more colorful)
- 1 kg beef
- 1/2 of a dried stock fish head
- 1 large dried catfish (optional)
- 10 pieces of Kpomo (optional)
- 3 beef seasoning cubes
- 1 small bunch of Ugu leaves (Fluted pumpkin)
- Bring the beef and stockfish head to a boil in enough water to cover the beef in addition to some salt and onions. Before adding your washed soft kpomo and washed dried catfish, let the pot come to a boil and continue cooking until the meat is tender. Continue to let it sit for another 15 minutes, after which remove it from the heat and set it aside.
- While the peppers are being processed, wash and then chop the green vegetables, and then set them aside. After the melon has been ground, it should be pounded or mashed once more in a mortar with a little bit of water until the egusi oil begins to show.
- Put the chopped onions and crayfish in a pot that has been heated on the stove for about a minute.
- Add the red bell peppers that have been blended.
- Give the pot a stir, cover it, and bring it to a boil. After about two minutes, add the seasoning cubes. After giving it a stir, cover the pot once more, and allow it to boil for another three to five minutes.
- Pour in the stock that was made from boiling the meats. If the stock is not sufficient, you can adjust the consistency by adding more hot water or you can continue to make adjustments by adding water as the dish cooks.
- Mix in the egusi that has been pounded until it is fluffy and soft. Before adding the remaining seasoning cube, do not stir the contents of the pot; instead, cover it and let it boil for about five minutes. Continue to check on it and give it a good stir at regular intervals of five minutes (twice) before covering it and letting it boil for the final five minutes.
- Pour in the cooked meats and stir them.
- Reduce the heat to low and cook the meats in the stock for about two minutes, stirring occasionally.
- After adding the vegetables and stirring them for approximately thirty seconds, turn off the heat.
Your egusi is now ready to be consumed. The dish is at its tastiest when served alongside hot pounded yam or eba.
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