Egusi Soup Nigerian Chicken Stew Recipes

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EGUSI SOUP (NIGERIAN CHICKEN STEW)



Egusi Soup (Nigerian Chicken Stew) image

Egusi soup, also called melon soup (because the Egusi seeds come from a melon of the same name! You can use sunflower or pumpkin seeds though) is a delicacy enjoyed all over West Africa, especially amongst Nigerians anywhere they live. It is arguably the most popular Nigerian soup, especially in the Southern part of that country. There is some discrepancy regarding what should be in the stew - beef, chicken or goat. The precooked deli chicken helps to speed up the process! I have modified a Sandi Richard recipe. Enjoy!

Provided by Nif_H

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup egusi seeds (or sunflower or pumpkin)
1/2 large Spanish onion, chopped
10 medium raw shrimp, deveined and peeled
1/4 cup water or 1/4 cup beef broth
1/4 cup canola oil
1/2 large Spanish onion, finely chopped
1/2 green bell pepper, chopped
5 ounces frozen chopped spinach, thawed and keep liquid
2 (5 1/2 ounce) cans tomato paste
1 teaspoon cayenne pepper
3 1/4 cups beef broth
2 whole chickens, cooked from the deli department (2 lbs each)

Steps:

  • Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
  • Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
  • Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
  • Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
  • Add paste, stir and simmer for another 10 minutes, stirring occasionally.

EGUSI STEW



Egusi Stew image

Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.

Provided by Kwame Onwuachi

Categories     Dinner     Soup/Stew     Stew     Seed     Shellfish     Hot Pepper     Chile Pepper     Tomato

Yield 8 servings

Number Of Ingredients 15

4 cups diced small onions
2 tablespoons minced garlic
2 whole tomatoes, chopped
2 tablespoons minced ginger
1 teaspoon minced Scotch bonnet pepper
1 cup red palm oil
2 cups ground egusi seeds
1 teaspoon crayfish powder
3 Maggi cubes
1/4 teaspoon dried iru powder
2 quarts chicken stock
1 pound goat shoulder, cubed
Kosher salt
2 tablespoons canola oil
2 cups pumpkin leaf or spinach, strained dry

Steps:

  • In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes
  • Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.
  • Season to taste with salt. Swerve with fufu or pounded yam.

EGUSI SOUP



Egusi Soup image

This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h35m

Yield 6

Number Of Ingredients 11

¾ cup pumpkin seeds
1 ½ pounds cubed beef stew meat
½ cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 ½ cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped

Steps:

  • Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
  • Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
  • Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
  • Add tomato sauce, water, and shrimp and simmer for 10 minutes.
  • Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 16.9 g, Cholesterol 306 mg, Fat 51 g, Fiber 4.8 g, Protein 60 g, SaturatedFat 14 g, Sodium 858.3 mg, Sugar 7 g

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