Egusi soup (with lumps)

Egusi Soup (with lumps) - a highly indulgent exotic soup popular in most West African countries made with egusi seeds added with chicken, crayfish and smoked fish or depending on one's personal preference. A soup that is hearty and oozing with earthy flavors!

Course Main

Cuisine African

Prep Time 10

Cook Time 40

Total Time 50

Servings -6 people

Calories 770kcal

Author Imma

Ingredients

2-3 pounds chicken cut into pieces I used stewing chicken
1/ 2 onions
½ cup oil
3 garlic cloves , (1 tablespoon minced garlic)
2 tomatoes
2 cups ground egusi
½ cup crayfish
2 cups spinach , I used frozen spinach
1 tablespoon smoked paprika (optional)
1 cup of shredded smoked fish (optional)

US Customary - Metric

Instructions

In medium–sized sauce pan boil stewing chicken seasoned with salt( garlic salt ), smoked paprika, pepper , onions until tender approximately 45 -50 minutes. You can shorten this process in half by using a pressure cooker. Reserve chicken stock
While chicken is cooking, slice tomatoes, onions and mince the garlic.
Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste.
Stir in the tomatoes with their juices, garlic, and crayfish. Add the stewing chicken pieces; press to submerge. Add a cup of chicken stock Bring to a simmer.
In a bowl add a cup of ground egusi mix with 2 tablespoon of stock until you get a thick mixture. Using a spoon scoop up the egusi and place in the pot of sauce and chicken
Reduce the heat to medium-low and simmer gently uncovered until egusi forms a solid ball. Then add the remaining egusi and keep simmering on medium-heat. Add about a cup or more of chicken stock to desired consistency
Add spinach , let it simmer for about 2 minutes
Serve warm with plantains or accompaniment of choice.

Nutrition