Discover the heart of Nigerian cooking with chef fola
Welcome to Guerilla Gastronomy's celebration of Nigerian cuisine. Here, you'll find a collection of recipes designed to bring the vibrant flavours and rich heritage of Nigeria right into your kitchen. Whether you're a seasoned chef or a curious beginner, prepare to embark on a delicious culinary adventure.
EGUSI SOUP
A hearty melon-seed stew thickened with leafy greens, palm oil, and
assorted proteins
Serves: 6–8 people
Prep Time: 30 minutes
Cooking Time: 1–1½ hours
📝 Ingredients:
Proteins 🥩
1. 1 kg assorted meats (beef, goat, or a mix)
2. 200 g stockfish (pre-soaked and deboned)
3. 200 g dry fish (washed and deboned)
4. Optional: cow tripe (shaki) or cow skin (ponmo)
Egusi Base:
1. 2 cups ground egusi (melon seeds)
2. 1 medium onion (blended or finely grated)
3. ½ cup palm oil
🥦 Vegetables:
1. 2–3 cups bitterleaf (washed to reduce bitterness)
2. Alternatively, use pumpkin leaves (ugu) or spinach (chopped)
🌶 Pepper & Seasoning:
1. 2–3 scotch bonnet peppers (blended)
2. 1 red bell pepper (optional, for added color)
3. 2 seasoning cubes
4. Salt to taste
5. 1 tablespoon ground crayfish
6. 1 teaspoon ground locust beans (iru) – optional
Others:
1. Meat stock (reserved from boiling the meat)
2. Water, as needed
🔥 Preparation Steps:
1. Thoroughly wash and prepare all proteins.
2. Season the meat with salt, 1 seasoning cube, and half of the chopped onions.
3. Boil on medium heat until tender (about 30–45 minutes).
4. Add stockfish and shaki midway through cooking to soften properly.
5. Reserve the meat stock and do not discard it.
Egusi Paste Preparation:
1. Mix the ground egusi with the blended onions and a little water.
2. Stir until a thick, smooth paste forms (ensure it's not too watery).
3. Set aside.
🍲 Soup Base Preparation:
1. Heat palm oil in a dry pot over medium heat (do not bleach).
2. Add the remaining chopped onions and sauté lightly.
3. Incorporate the blended peppers and cook for 5–7 minutes until the oil starts to float.
♨️ Cooking Process:
Method 1 – Lumpy Egusi (Traditional):
● Scoop small balls of egusi paste into the pot.
● Leave uncovered and cook for 10 minutes without stirring.
● Gently stir once the egusi firms up.
Method 2 – Smooth Egusi:
● Pour the egusi paste directly into the pot.
● Stir continuously for 5–7 minutes to prevent lumps.
Soup Building:
● Add the cooked meats, stockfish, and dry fish.
● Gradually pour in the meat stock to achieve your desired thickness.
● Add crayfish, locust beans, the remaining seasoning cube, and salt.
● Let it simmer for 15–20 minutes, stirring occasionally.
Addition of Vegetables 🍆 🥦:
● Introduce the washed bitterleaf (or ugu/spinach).
● Stir well and cook for an additional 3–5 minutes.
● Taste and adjust seasoning as necessary.
Final Touches! 🤗
● The soup should be thick, rich, and slightly oily on top.
● Turn off the heat and let it rest for 5 minutes before serving.
Serving Suggestions 🍽:
Serve hot with popular swallow options such as pounded yam, eba (garri), fufu, semovita, or amala.