Our four methods to make egusi balls. Whenever I share photos of my delicious egusi soups. I always get comments and sometimes mails asking how to
make egusi lumps also called egusi lumps.
They can be made small or large balls depending on what you want.
Watch this video to see how I make large egusi lumps from scratch while cooking. You can watch on YouTube and Subscribe or watch below:
To make egusi lumps in soups is very easy. I have four methods that I use every time that we cook egusi soup or stew in my family. Of the four, my favourite is the easiest method. That’s the method used for the chicken stew egusi soup recipe posted earlier today.
HOW TO MAKE EGUSI BALLS FOR SOUP.
You can use any of the four egusi balls method below.
The Four methods I use for making egusi balls are:
- Frying the ground egusi after mixing with a little water to make thick batter: For this method, what we do is mix the ground egusi with water until it’s like very thick pap, then fry in hot oil. When it starts to dry up, the egusi balls begin to form. Those balls are later added to the pot of soup.
- Mixing a little hot water and pounding manually with mortar: Here a little hot water is added to ground egusi to help it bind while pounding. When it’s ready, the mortar becomes oily kind of like what is shown on this egusi soup post. The oily egusi lump is what is cut into smaller parts and dropped in a pot of boiling soup to create egusi balls in the soup.
- Adding chopped onion and fresh pepper to ground egusi and pounding with mortar and pestle before use: This method is used only when we want a different taste for a change. Chopped onion and fresh peppers are added to the ground egusi, poured in a mortar and pounded until the juices in the onion and pepper make the ground egusi to bind. This is cut into smaller balls and added to your boiling pot of soup to make egusi lumps in the soup.
- Mixing in a bowl with some hot water to form egusi paste: This one is an easy method for lazy egusi lovers. We just add a little hot water, get a spoon or spatula to mix into a thick paste. That paste is later dropped in tiny balls into a boiling pot to make egusi lumps in the soup.
FAVORITE METHOD
The easiest method of making egusi balls is the fourth method and that’s my favorite. However, this method gives soft egusi lumps that sometimes can easily be crushed. To get hard egusi lumps, what I do is the mortar and pestle method because that doesn’t need much water. Just enough to bring out the egusi oils and make it feel like hard eba or hard semo. When cooked, the egusi lumps turn out hard too and they take a bit longer to cook through.
For those who like to cook egusi soup without lumps, check this gusi soup post.
How do you make your egusi lumps? Please share by leaving a comment.