Staple foods in the Nigerian diet include: groundnuts or groundnuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices, especially those from the Southwest and Southeast. This recipe uses all local ingredients to create a tasty and nutritious meal.
The ground Egusi seeds give this soup a unique color and flavor. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or pepitas that you can find in Latin American grocery stores. This soup is thickened with ground flour from seeds from pumpkins, melons, gourds, and gourds, many of which are native to Africa.
Egusi soup
200 g of water leaves
50g of Egussi seeds
1 teaspoon dried ground red pepper
1 medium onion
100ml palm oil
10g dried ground crayfish
120g fresh tomatoes
100 ml of water
Salt and pepper to taste
Wash the water leaves thoroughly with clean, fresh water.
Blend or grind the onions, tomatoes, and egusi seeds until smooth.
Add the dried ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, put the lid back on and cook for another five minutes.
Finally, add the Norway lobsters and seasonings, heating well.
Serve with mashed yams or cooked rice and a beef stew for added protein.
Alternatively, serve with eba, fufu, or any suitable carbohydrate.
With thanks to the people of Nigeria who welcomed us and instilled in us a love for traditional Nigerian food.
