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 ;).
have however got a guest for today’s food lesson – Media personality
Matse Uwatse Nnoli to discuss how to make oil less Egusi soup!
I learnt how to prepare this soup takes me back to my university days. A
young man by the name Avwerosuo Okwuagbe taught me how to cook this
soup. I remember the first time I had it, I took the first lump of eba,
then another, and then another. It was simply lovely and a brand new way
of experiencing Egusi soup.
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.
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.
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.
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 🙂