Skip to main content

EGUSI WITH ISAPA SOUP (ISAPA ELEGUSI)

THE VERY BEST ISAPA ELEGUSI YOU CAN GET.

isapa and isapa elegusi
If you have been sticking around for so long you will be able to tell by now that this is the place for the best Nigerian delicacies. We have done Ogbono soup, pepper soup, efo riro with wororo and lots more. This is another turn towards the local direction, Egusi with isapa. Isapa which is Roselle in english, white zobo leaves and white hibiscus in the street, is accessible and its eaten by most ethnic groups in Nigeria, especially the Yorubas. Lets go straight to the point:

INGREDIENTS

  • Dry egusi (melon) seeds             1 cup (ground).
  • Blended tomatoes and pepper    1 and half cups
  • Stock fish (optional)                   1 medium head.
  • Crayfish (ground)                       1 tablespoon
  • Isapa(white zobo; picture above). one and half cups (cured and washed thoroughly).
  • palm Oil(red oil)                         1 cup.
  • Goat or cow meat                       500 gms.
  • Locust beans (iru)                     1 full tablespoon.
  • seasoning cubes                         two cubes.
  • Pomo                                         200 gms. 
  • Onion                                        1 small bulb
  • Green vegetable (I prefer ugwu and water leaf) optional.
  • salt to taste.

PREPARATION

1. Pour the ground egusi inside a plate, add a pinch of salt and chop half the onion inside the egusi. pour in little water and let it rest.
2. Wash the meat, pomo, stock fish and cook for fifteen minutes after adding salt, the rest of the onion and a seasoning cube. After this, remove from fire.
3. Pour palm oil inside a pot, set on fire(medium heat) and allow to heat to almost a clear point. After this, mix and add the egusi little by little just like you would do to akara (beancake). fry until it starts burning underneath (and yes dear, it will surely burn). when you notice this, reduce to low heat and pack the egusi into a plate trying as much as possible to leave the oil inside the pot.
4. After packing the egusi ( you can't pack everything so don't stress it), add the blended tomatoes and pepper inside the oil in the pot, add the ground crayfish, locust beans, the last seasoning cube and stir. Fry the tomatoes and peppers until the water reduces. At this time, add the cooked meats, pomo and stock fish. Also add some of the stock (meat water) to the fried pepper and let it cook for 10 mins.
5. After 10 minutes, add the Isapa and the egusi you packed. stir, taste and check the consistency. if its too thick (like I love it) you can add little of the stock remaining, stir and cook for another 5 minutes.
6. After five minutes, add the vegetables,taste for salt (add if need be), cook for one more minute and remove from fire.
7. Voila, your Isapa Elegusi soup is ready. You can eat it with any swallow, say pounded yam, semo, eba, Wheat e.t.c. And remember to comment, share your outcome on our social media pages and subscribe.

Comments

Popular posts from this blog

TOP SEVEN HERBS AND SPICES USED IN NIGERIA

EVERYTHING YOU NEED TO KNOW ABOUT ZOBO DRINK; HEALTH BENEFIT, PREPARATION AND FLAVOURING.

HOW TO MAKE NIGERIAN CHAPMAN