How To Prepare Cabbage Egusi Soup
This is a combination of cabbage, meat and Egusi. An easy and delicious meal most suitable for dinner and eaten in most West African and other countries.
Egusi are extremely nutritious- high in protein and oil. They are often use in West Africa as thickening agent in soups.
Cabbage offers fiber and vitamins, with absolutely no fat or cholesterol.
RECIPE INGREDIENTS
1/2 pound turkey or beef, chicken, diced
1/2 cup of any cooking oil
2 teaspoons minced garlic
1/ 2 medium onion chopped
2-3 medium tomatoes chopped
1/2 cup ground egusi
4 cups shredded cabbage
1/2 cup ground or smashed crayfish dried shrimp
DIRECTIONS ON HOW TO PREPARE CABBAGE EGUSI SOUP
Season beef or chicken with salt, smoked paprika, pepper, and onions. In medium –sized saucepan boil meat with moderate water until tender. Remove the beef when done and reserve 3 cups of stock.
Heat the oil in a heavy saucepan over medium heat. Fry the beef or chicken first, then set aside.
In the same pan, stir in the onions and garlic, Sauté the onion and garlic mixture until it is translucent for about 2-3 minutes. Then add the beef, smoked turkey, crayfish and continue with cooking
Stir in the tomatoes with it’s juices. Add 1-2 cups of beef/ chicken stock. Bring to a boil and simmer for another 5 minute
Then add ground egusi and keep simmering on medium-heat for 12 minutes or more.
Add stock to desired consistency or when simmering to prevent any burns
Next, throw in the cabbage; let it simmer for about 2 minutes. Adjust seasonings
Serve warm with plantains, eba, yams or any food of choice.
TRY OTHER AFRICAN RECIPES
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How To Prepare Cabbage Egusi Soup
Ingredients
- 1/2 pound turkey or beef chicken, diced
- 1/2 cup of any cooking oil
- 2 teaspoons minced garlic
- 1/ 2 medium onion chopped
- 2-3 medium tomatoes chopped
- 1/2 cup ground egusi
- 4 cups shredded cabbage
- 1/2 cup ground or smashed crayfish dried shrimp
Instructions
- Season beef or chicken with salt, smoked paprika, pepper, and onions. In medium –sized saucepan boil meat with moderate water until tender. Remove the beef when done and reserve 3 cups of stock.
- Heat the oil in a heavy saucepan over medium heat. Fry the beef or chicken first, then set aside.
- In the same pan, stir in the onions and garlic, Sauté the onion and garlic mixture until it is translucent for about 2-3 minutes. Then add the beef, smoked turkey, crayfish and continue with cooking
- Stir in the tomatoes with it’s juices. Add 1-2 cups of beef/ chicken stock. Bring to a boil and simmer for another 5 minute
- Then add ground egusi and keep simmering on medium-heat for 12 minutes or more.
- Add stock to desired consistency or when simmering to prevent any burns
- Next, throw in the cabbage; let it simmer for about 2 minutes. Adjust seasonings
- Serve warm with plantains, eba, yams or any food of choice.