For our newbies, the KFB foodie talk column - handled by Dobby of Dobbysignature - is basically for ladies and 'guys' that are interested in learning how to cook better ;).
We have however got a guest for today's food lesson - Media personality Matse Uwatse Nnoli to discuss how to make oil less Egusi soup!
It was just exotic to me, earthy and comforting. I was so used to eating the regular palm oil made Egusi soup and to learn from “Suo” as we called him that this recipe is so easy to prepare, blew my mind away. One thing I can tell about the Urhobos is that they can use a handful of ingredients to make great tasting meals.
The Queen of minimalist cooking is my Grandma; Dabaiye. With just a few ingredients in an earthen pot set over smoking firewood, she makes your taste bud dance…well, she is an Urhobo woman! She makes me long for the simplicity of the country side…her country side roots have sunk so deep in me that I always look forward to running away from any concrete jungle I find my self in. This earthy soup may just make you want to travel back home.
Now, let’s cook.
Soak the ground Egusi in cold water for a few minutes, then transfer it into a pot. Set it over flame, cook for a bit until it thickens.
Loosen it up with your choice of cooked meat and the stock.
Add the ground “Erhe”, some ground dried pepper and ground crayfish.
Drop 2 Urheris into the pot (make sure you remove the seeds in it…just flatten it with a pestle and take out the seeds), add some native salt if using and some seasoning cubes. Cook for a while.
Add the cleaned dried fish and allow the soup to simmer over low heat.
You can add some water if the soup is too thick to loosen it to the consistency you wish.
Urhobo “Oil Less” Egusi Soup
Matse blogs at www.matsecooks.com :)