Let’s travel together.

Egusi Soup Recipe: How to Prepare Egusi Soup With Spinach

0

- Advertisement -

- Advertisement -

Sharing Is Caring!

Ghanaian culture of egusi soup with spinach looks more like a stew than a soup. It is also an excellent meal for vegetarians once you won’t likely use any meat in the process. Unlike the Nigerian variant, the Ghana egusi soup typically matches with yam, plantains, rice, and not Eba.

Follow me as I prepare my delicious egusi soup with spinach in this post. And kindly share this post on social media to support my cooking habit. In my previous post, I talked about how to prepare Tuo Zaafi and Ayoyo stew. And here comes another local Ghanaian food for you. Let’s continue the cooking!

Melon seeds, best known in Nigeria as egusi and Ghana as agushi, contain good protein and vitamins. This makes it quiet for vegetarians when it is prepared without any form of animal protein.

How to Prepare Egusi Soup with Spinach

Ingredients

  • 2 pounds spinach leaves (washed and chopped)
  • 4 fresh tomatoes (diced)
  • 1 medium onion (chopped)
  • 1/4 pound egusi (ground)
  • 2/3 cup water
  • Hot pepper
  • Salt
  • 1/2 cup palm oil
  • 1/2 table spoon garlic paste
  • 2 table spoon table tomato paste
  • 1/2 table spoon ginger paste
  • 4 eggs
  • 1 pound smoked salmon chunk
  • 1 pound smoked tuna chunk

Procedure

1. If you’re substituting with kontomire, put a pot filled with water over high heat and allow it to simmer.

2. Place the kontomire in a basket suspended above the water and cover the pot and cook the kontomire. Set it aside.

3. Or if you have the spinach, slice a small bundle at a time, quite finely. Put into a large bowl and pour over it a kettleful of boiling water, then immediately pour the water off.

4. After boiling it for a while, press the spinach in a sieve or colander to remove excess water. Set aside.

5. Mix the egusi in a bowl with enough water to form a paste.

6. Heat the oil in a heavy-bottomed saucepan, and add your tomatoes, onion, garlic, and ginger.

7. Mix thoroughly and fry together for 10 minutes, stirring frequently.

8. Add the egusi paste, water, hot pepper, and salt—Cook for about 10 minutes.

9. Finally, add the spinach leaves/ kontomire and stir. Adjust salt and pepper to your preference. Simmer on low heat for about 10-15mins.

10. Your Ghanaian egusi soup is ready to be eaten. Serve with boiled rice or root vegetables.

Summary

Thank you for following my Ghanaian egusi soup recipe. Kindly share this post with your friends, and keep visiting us for more.


Sharing Is Caring!

- Advertisement -

Leave A Reply

Your email address will not be published.