Egusi is mostly grown for consumption in Nigeria. Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, it is used in preparing dishes such as egusi soup and akpurakpu mgbam(egusi cakes)

Ingredients

  • 2 cups ground Egusi seeds
  • 2 cups of water
  • 400 ml red palm oil
  • 1 cup of periwinkle
  • 3 Tbsp Usu(makes the soup lumpy )
  • 1 kg snail
  • 200 g Dry Fish
  • 3 Tbsp ground crayfish
  • Pepper(I prefer fresh pepper) and Salt (to taste)
  • Okazi leaves
  • 2 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning optional

Directions:

  • Season and cook the snail and dry fish in a pot and set aside.
  • Heat 400ml red oil, add the ground egusi and usu and stir fry for 2 secs then add ground crayfish and pepper.
  • After 3 secs add the periwinkles, snail-fish stock and 2 cups of water stir and leave to boil for 10 minutes.
  • Add ogiri and salt to taste.
  • Stir and add Okazi or any vegetable of your choice.
  • Remove from heat and serve with rice, boiled yam or any swallow of your choice

Recipe Notes

  • Wash the fish, debone and break into sizeable chunks.
  • Clean the snail (How to clean snail).
  • You can add stock fish
  • Wash the vegetable to be used. Cut into tiny pieces.

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