Here is how to cook egusi soup with bitter leafEgusi soup cooked with sweet-bitter leaf is one Nigerian soup that gets better with age. This soup tastes better after a few days and it just remains fresh even after warming. I call it sweet-bitter leaf because I can’t stand that bitter taste so I ensure it is all squeezed out until the sweet taste comes out of the veggies, sometimes like when I have elderly people around, I leave a Lil bitter taste but I like mine with no bitter taste at all.
This soup is the best for those who cook in large quantities and store in the refrigerators cos it doesn’t get old and doesn’t lose that fresh taste. We have other egusi soup recipes on the blog o, I know.
ABOUT KPOMO
This is good news to those of us who put a stop to eating kpomo after reading that Sapele Kpomo post. Cow head has the best kpomo I tell you but one thing with cooking with cow head is that you need to add other sweetening ingredients to your soup else you end up with a tasteless pot of soup.
Add enough crayfish and fish to the soup. Cow head has a kind of taste that you only enjoy while chewing, unlike beef, it adds no real flavor to your soup. Same thing with goat meat. Never try to cook your soup with just goat meat alone cos it might just have that aroma with no correct taste.
SOFTENING EGUSI SOUP WITH OGBONO
For people like me who like this soup a bit slimy, just grind like two to three seeds of ogbono (or more depending on the quantity of soup) only and add when the soup is cooked. The ogbono is not enough to make it draw but kind of softens the soup and holds everything together. It makes it a bit slimy and very easy to swallow.
Serve this soup with pounded yam, semo, Garri, wheatmeal, boiled rice or any form of a swallow. Drink the soup alone with a spoon if you like and you’ll enjoy it.
INGREDIENTS FOR THIS EGUSI SOUP:
Ingredient for how to cook egusi soup with bitter leaf
- Water
- cow head 1/3 kilo
- stockfish 1 pack
- onion
- salt
- seasoning cubes 2 or more according to your taste buds
- Pepper sauce 1 teaspoon
Egusi soup with bitter leaf cooking steps:
- First boil meat and stockfish with salt, pepper, seasoning cube and onion only
- After pot boils and meat begins to cook, add washed catfish and some water when meat is soft and ready for the soup.
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| Ground egusi is put in a mortar with a little hot water and pounded again until it becomes just one lump of egusi just like pounded yam. That way it can makes lumps in the soup. |
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Bitter leaf comes in last
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| Your delicious egusi with sweet-bitter leaf and cow head is cooked |
| I added just three ground ogbono seeds to soften the soup the way I like it. Left to cool a bit before packing for the fridge |
Okro lovers can cook this soup with okro instead of squeezed bitter leaf or any other green vegetable. It can also be cooked without any vegetables.
This is so detailed I can cook with my eyes closed. Thanks Eya
Thanks 2u Aunty I now have a cook book bcos of u
Hmmm yummy!
Yummy yummy
Why did you call the vegetable sweet bitterleaf, do we have different specie
Hmmm see pomo! Aunty Eya,pls post some
How do we no sweet bitter leaf? I have actually heard of white bitter leaf ad black bitter leaf.
the soup is yummy.
i will appreciate it if anybody in the house can post a picture of Moringa tree/leaf,i will like to see it probably its a tree i've been seeing around me without knowing the benefit.
http://www.wivestownhallconnection.com/2013/02/why-you-desperately-need-moringa-tea.html
Yummy,pls will d whole lump of egusi scatter into tiny bits afta 10 mins?
You have to stir very well to make it scatter.
Well done Eya. You make cooking look so easy and I think you do a very good job of it.
Can one use spinach please?
My husband will love this soup. Can't wait for Saturday.
Tasty ,
Yummy! you can as well add a little groundnut instead of ogbono