Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, egusi with goat meat. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Egusi soup is popular in Western Africa. The soup is thickened with ground melon, gourd, or squash seeds. Look for the seeds in African or International grocery stores. Pumpkin seeds, also known as pepitas, can be substituted and are available in Latin American grocery stores.
Egusi with goat meat is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Egusi with goat meat is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook egusi with goat meat using 8 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Egusi with goat meat:
- Get 2 cups Egusi
- Prepare 1/2 kg Goat meat
- Prepare Handful Ugu
- Take 1 full cup palmoil
- Take 4 cubes Star
- Take Crayfish
- Take Pepper
- Make ready Onion
Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. Prepare it with goat, beef, fish, or shellfish! Cooked Meat & fish (quantity and variety to personal preference). Egusi Soup - Efo Elegusi is an extremely popular Nigerian vegetable soup.
Steps to make Egusi with goat meat:
- Boil the goat meat to be soft and chewable season with oniin,salt and star cubes keep aside.bleach palmoil and fry egusi for 5minutes pour in the goat meat with stock and little water and boil it verywell.add other ingredientssalt,star cubes,crayfish,pepper, when is boiled very well add diced vegetable and stir.soup is ready.
Cooked Meat & fish (quantity and variety to personal preference). Egusi Soup - Efo Elegusi is an extremely popular Nigerian vegetable soup. The most popular vegetable options for Efo Elegusi are Ugu (Pumpkin leaves), Spinach and Bitterleaf. I prefer a mix of Ugu and Efinrin leaves. I choose to add Efinrin because it's an aromatic herb and it's distinctively.
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