NIGERIAN MOST COMMON SOUP

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    1. Egusi soup – is a typical Nigerian soup from infact Egusi soup is unarguably the most popular Nigerian soup, learn to make two of the most popular recipes for (ofe egusi) in Nigeria, you will also learn about all the ingredients used in making them.

Egusi (melon) soup is the most popular of all Nigerian soup. On this page I also included a video on making this delicious recipe and then a list of some other Nigerian soups that are in the same category.

There are two different Egusi Soup recipes that I know about, I will write about the most popular recipe and then the second would follow somewhere down the page.

What you find below is a delicious plate of egusi soup, served with fufu.

Ingredients Includes

Some are required while very few are optional.

Meat of choice 2kg (beef, chicken turkey, goat meat, or assorted meat)
Assorted meat is a combination of different parts of a cow

4 cups of egusi (melon)
Dry fish (about two medium sizes)
1 cup of ground crayfish
1 cup of Ground Osu (optional)
a good quantity of washed bitterlaef (see the video below)
3 cubes of knorr, maggi or other natural sweetener
250ml of palm oil
About 2 liters of water
Salt and pepper to taste.
One medium size Stock fish head (okporoko) (optional)
Ogiri or dawadawa or opkei (local ingredients) optional

METHOD OF PREPARATION

 

Grind the four cups of egusi with a dry blender or hand grinding machine and set aside in a bowl. Add about  a cup of water to it and stir to make a very thick paste (this is properly illustrated in the video below)

Be sure that the bitterleaf (onugbu) is properly washed, it is advisable to remove over 95 percent of the bitter taste, this process in known to most Nigerians, it involves washing and squeezing the bitter leaves for several minutes in a very big bowl.

If you bought the already-washed bitterlaef from the market it already, beautiful! it is advisable to boil alone for about ten minutes, this would further remove the  bitter taste and serve other purposes.

Parboil the meat of your choice with all the necessary ingredients, it is advisable to parboil meat with some ingredient before adding to the main food, this improves the taste of the meat. Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry. Use two cubes of knorr, one spoon of kitchen glory beef spice (optional), a teaspoon of salt and half cup of sliced onions.

Soak the dry fish and stock fish in a bowl with hot water and wash thoroughly to remove sand and center bone, then set aside. Tear open the head of stock fish and wash.

Here is the actual making of Nigerian egusi soup with bitterleaf.

Set your cooking pot on fire and add 250ml of  palm oil (red oil), allow to heat for a minutes but don’t allow to bleach. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.

Then transfer the already cooked meat into the pot, stir, add the washed dry fish, stock fish, ground crayfish, 2 cubes of maggi or knorr, 3 cups of water. then cover half way and allow to boil for the next ten to fifteen minutes.

Stir occasionally to avoid burning.

At this point you can add one cup of ground osu (optional), a tablespoon of ground ofor or achi.

Add the already washed bitter leaves, (or ugu [fluted pumpkin]), one spoon of ground dawadawa (local ingredients), taste for salt and pepper.

You may add a little know to taste allow to boil for 5 to 10 min and there you have your soup ready.

  • OBGONO SOUP : Ogbono soup (draw soup) is one of the most popular soups in Nigeria. Here, you will learn how to make this delicious soup and why it falls into the list of Nigerian popular soups.

Here we talked about the process involved in making Nigerian draw soup. This soup is actually easy to prepare because almost all of its ingredients could be prepared by traders in the market, making it very easy for the cook.

 

INGREDIENTS FOR PREPARATION

Here are all the ingredients for making Nigerian Ogbono Soup, it would serve about 6×2 persons ( the remainder could be refrigerated for up to two weeks)
Assorted meat 1.5kg
2 cups of ogbono seeds
Stock fish head (medium size)
1 medium size dry catfish
1 cup of crayfish (ground)
Fluted pumpkin (a bunch)
1 teaspoon of ogiri or ground dawadawa or okpei (local ingredients) (optional)
250ml of palm oil
salt and pepper to taste.

Serving: 6×3.

From top : Stockfish head, ground ogbono seed, assorted meat, dried catfish and bitter leaves (Onugbu).

Assorted meat is always preferred above all other types of meats in Nigeria. This is just different parts of a cow, from the intestine to the tripe (shaki), kidney, liver, heart and also red meat (beef).

Like I stated above. This soup is very easy to prepare, you can grind/blend ogbono seeds with a blender or hand grinding machine. This can either be done at home or by the trader who sold it to you in the market (if you live in Nigeria).

From top : Stockfish head, ground ogbono seed, assorted meat, dried catfish and bitter leaves (Onugbu).

Assorted meat is always preferred above all other types of meats in Nigeria. This is just different parts of a cow, from the intestine to the tripe (shaki), kidney, liver, heart and also red meat (beef).

Like I stated above. This soup is very easy to prepare, you can grind/blend ogbono seeds with a blender or hand grinding machine. This can either be done at home or by the trader who sold it to you in the market (if you live in Nigeria).

METHOD OF PREPARATION

Soak the dry fish and stock fish with hot water for few seconds, then wash.
break the fish and remove the center bone.

Here is how to make Nigerian ogbolo or Ogbono soup.

Parboil your meat the normal way, with all the necessary ingredients (2 seasoning cubes, teaspoon of salt, onions, teaspoon of your favorite beef spice).

Ask them for beef spice at the grocery store or local market, there are different brands.

Add water to the meat after about ten minutes and cook till it is soft enough for consumption and the water is almost dried (just about 1 cup left), You will need to add 7 cups of water at this point. Add the washed dry fish and stock fish, 250ml of palm oil, ground crayfish.

cooking ogbono soup
Stir, cover and cook for 10-15 minutes.

Add salt and pepper to taste, add another seasoning cube, add the ground ogbono seeds, stir and cook for another five minutes.
making ogbono soup

Boiling Ogbono soup

Taste your soup. (you can add more salt, pepper or seasoning cube)

Add the vegetables.
add bitterleaves

Stir and allow to simmer for three minutes after adding the bitter leaves (as above)

Post credit: allnigerianfoods

 

 

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