Egusi Soup - Today I'm going to
be showing you how to make Egusi soup
since I made my last egg this would be a
lot of you have been asking me to make
another one and today I'm going to show
you another method on how to make a cozy
soup so let's get started the first
thing I'm going to be doing is to blend
together my onions and peppers and today
I'm using habanero pepper Fresno pepper
and the red bell pepper now I'm going to
add some water to this pepper and I'm
going to blend it until it becomes very
smooth and I'm going to be leaving the
list of peppers I used in the
description box below however if you
don't want to use my own combination of
Pepin's feel free to use your own
combination it's all well and good
so my pepper is well blended and it's
very smooth I'll just pour it out of my
blender and I'll be setting it aside now
to blame the Aqua succeeds I'm going to
be adding some onions
the Agusan seed itself some crayfish
and a little bit of water then I'm going
to be blending it together until it
becomes a very smooth paste feel free to
add more water to the agusi during the
blending process if you feel you are
overworking your blender however try as
much as you can not to add excess water
because you don't want the Agusta to
become so watery the egusi is now well
blended and I'll just be setting it
aside as well for the next step I'm
going to be preheating a little bit of
palm oil in a pan if you've been
following my cooking you are going to
notice that I really don't like
overheating my palm oil once my oil is
melted and in little bits hot I'll just
add the onions then I'll also be
dividing my low cost bin into two and
I'll be adding half of it first
at this stage and I'm doing this so that
the flavor of the low cost pin can be
released inside the oil now fry the
onions and the low cost Ben
for a couple of minutes until the onions
become translucent if not time to add
the blended peppers
so I'll just cover this and I'll leave
its to cook and it's very important to
check on this too every now and then to
steer it and to make sure that it's not
burning now this sauce has been cooking
for about 15 minutes now it's now time
to add some more ingredients to this I'm
going to be adding some stock and today
I'm using beef stock feel free to use
chicken stock or any stock you have at
hand I'll also be adding the remaining
low cost bean and salt to taste so I'm
going to be covering this and I will
leave it to cook for about 3 minutes so
that all the ingredients I just added
will have time to mingle together ok
it's now time to add our egusi paste so
I'm going to carefully add the egusi
inside my sauce and this is because I
want the appearance of the Agusta to
look really good once it's done if you
add your egg we see carelessly inside
the sauce you might not like the results
in appearance once it's done you can
also rinse the blender inside the sauce
if you want to I'm not going to be
mixing this at this point and I'll leave
it to cook for about 10 to 15 minutes
after that I'll come back to check on it
so the algis has been cooking for 15
minutes on a medium heat and I will
check it at this point
case is looking so beautiful so I'm
going to be mixing it and as I'm mixing
it again I'm not going to be mixing it
carelessly just for the appearance you
know so I'm loving this right now and
the next thing I'm going to do is to add
my protein and today I'm going to be
using some dry fish I'm using a little
bits of cow it's a little bits of good
meat
two bits of beef and a little bits of
tripe feel free to use your combination
or meats of fish it's all well and good
cover this once again and leave it to
cook so that all this protein can mingle
with the Agassi so this has been cooking
for about five minutes and at this point
I'm going to be adding the spinach I'm
just using the regular spinach today
feel free to use any type of vegetables
you want like bitter leave what I leave
Gugu or you know all those good leaves
you can use any one of them so I'm done
adding my spinach and as you can see the
face of the Agassi is looking really
beautiful so I'll just leave these to
simmer for about three to five minutes
and that is pretty much it this is how I
make my delicious and juicy soup as you
can see it's really looking good and I
tell you it's taste just as good so
thank you all for spending your time
with me today if you like this recipe
don't forget to leave a thumbs up for me
if there's any other tips or secrets
you've learned over the years on how to
make a very good Agassi soup feel free
to share with me in the comment section
down below
I appreciate it so much and if you try
this recipe as well I'll be very happy
to hear your feedback also next time
enjoy !
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