Chicken egusi stew chicken egusi soup Recipe

I call this chicken stew egusi soup because we actually started the cooking by making stew. then I’ll have to go back to we made our tomato chicken stew. Not thick. Then, we added the egusi balls and served it with pounded yam and eba. Soup finished long before the rice served on the dining table.

Today being a Sunday, one would expect that the whole family goes for rice but for where?

Here is a video of me cooking egusi with tomatoes. You can watch on YouTube and subscribe to our notifications or watch this one below:

The Pot of soup emptied, people asking for extra soup while rice sat frowning untouched. Even the kids went for this chicken stew egusi soup with swallow. Today’s Sunday is different maybe.

In my last tomato egusi soup post, I narrated how I discovered from mama Iyabo that tomato and egusi in the soup are like 5 and 6. Since then, I have cooked and eaten more egusi soups than ever…

INGREDIENTS FOR CHICKEN STEW EGUSI SOUP

1. Half male cock. Bought full but the other half is going for chicken pepper soup later in the night.
2. 2 cups ground egusi
3. Palm oil
4. Onion
5. Green pepper
6. Scotch bonnets (Ata rodo pepper)
7. Tomatoes
8. Seasoning cubes
9. A handful of green vegetables
10. Water
11. Salt to taste.

 COOKING STEPS FOR CHICKEN STEW EGUSI SOUP

Cooking this chicken Stewie egusi soup is very easy and straightforward. No experience needed. If you know how to make Nigerian tomato stews, that’s an added advantage. Before we cooked this chicken stew egusi soup, we got the ingredients ready By first boiling the chicken pieces with onion, salt, seasoning cubes and water. Then we washed, chopped the green vegetables and set aside. The ground egusi too was mixed with a little hot water into a paste and set aside.

 

1. Blend tomatoes with peppers and onion.
2. Fry in heated palm oil with seasoning cubes. Fry till stew is fragrant.
3. Add the boiled chicken with the stock and stir. Check for taste and let them boil before adding the egusi in lumps. Do not stir immediately after adding egusi. Cover to boil for a few minutes before stirring.
4. Let the soup cook until you are satisfied with the taste of the egusi and the doneness of the soup. If at any point soup begins to get too thick, you can adjust the consistency by adding some more water.
5. Sprinkle in the chopped green vegetables, stir, check for taste and immediately turn off the heat.

This very delicious chicken stew egusi soup didn’t need many Nigerian soup ingredients at all. The chicken stock alone was just right and gave it a very rich Stewie soupy taste. The soup is so delicious there was no need for crayfish or dried fish. It tastes really good.

Served with pounded yam and eba. Can also be served with boiled rice, boiled yam, plantain or any swallow of choice.

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