Fresh Tomato Egusi Soup

I can’t tell you all the existing versions of Egusi soups in Africa because they are countless versions . But I can swear over my tomato version which l have know since “thy kingdom come “. My granny used to cook the best Egusi soup ever so l used to seat beside her and watch all her little techniques.

Let’s get started :

Author: Annie

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 8

INGREDIENTS:

1.5 cups Egusi
8 pieces of cow leg
10 pieces of tripe
8 pies of cow skin ( Canda )
1/4 cup shredded cray fish
10 small sizes of fresh fruit tomatoes
1 red capsicum
120 ml of vegetable oil
3 bouillon cubes
1/2 tsp salt
1 chopped red habanero pepper
3 chopped white onions

PREP METHOD:

Boil all your meat in a medium size pot, marinate or season with 1/4 chopped onion, salt and bouillon cubes. Pour enough water to cover the meat. Cook on medium heat until done.
Dice tomatoes and drain excess water . Also dice onion and keep aside
Mix Egusi with Luke warm meat stock water to form a slightly thick paste
In a pot , pour your vegetable oil and heat, sauté onion into your oil until translucent
Place your diced drained tomato into the pot and fry until semi dry make sure you reduce heat to slow. Fry the tomato like a scramble egg until dry.
Pour Egusi inside tomato and lower the heat and cover to cook for 10 – 15 mins. Open and stir it will look like a scrabble egg. Mix the diced fried tomatoes, onions and capsicum, stir well . Continue to cook with low heat for 10mins
Pour meat and the rest of the stock inside and stir . Then cover to simmer.
You can add additional seasoning if you like it super spicy and allow to simmer.
Cook for another 10- 15 mins and remove from heat.
You can serve with boiled yam, rice, or any swallow African pounded starchy food like fufu of any kind
Enjoy!