EGUSI PEPPERSOUP RECIPE (OIL-LESS EGUSI SOUP)

Today I will show you how to prepare one of my favourite soups-another Niger Delta soup and it is similar to Gbagbafofo (Oiless Okra PepperSoup). This is the ONLY way I have been cooking Egusi soup in the past 5 months. Egusi Peppersoup is also called “Ovwoworikpogiri” (Urhobo name) and is a fusion of Egusi + pepper soup. You will love it, especially if you are on the fitfam train wey dey forbid oil 😉

INGREDIENTS

200g Blended Melon (Egusi)

1/4 Ground Crayfish

1/4 Peppersoup Spice

OR

Iwo/Ehuru (10) (that’s what gives the pepper soup aroma)

Urheri /Uda (2) (you take out the seed and discard)

1 tsp Salt

1 Seasoning Cube

4 Habanero (Ata rodo)
1 tsp Cameroon Pepper (Yellow Pepper)

3 Cups Water

Smoked Chicken (as much as you like)
Handful of Big Dried Shrimps

2 Smoked Panla Fish

3 Smoked Catfish

Boiled Beef and stock

PREPARATION

• In a pot add beef broth + beef and add water enough to cook the soup. 
• Add your ground spices- pepper, ataiko, irugeje, iwo, umilo, gbafilo, crayfish and de-seeded Urheri into the pot as well or the pre-made pepper soup spice. I love this brand and that’s what I use on days I don’t have energy to grind the spices myself. 
• I add some chopped fresh pepper, also add some cameroon pepper, big dried prawn and smoked panla fish.
• Add seasoning cube (depending on how much I used in the beef broth). Don’t forget salt for taste (I love using native salt for traditional soups like this but if you have normal salt, use it. 
• Cover the pot and allow to cook for about 10 to 15 minutes.
• Next add blended melon and stir properly. Now you may need to add 2 cups of water or add more till you are satisfied with your consistency. Add crayfish now, and the smoked catfish. 
• Cover the pot and allow to cook for 15 minutes.
• It is perfect with Eghwobobo (Starch + Ripe Plantain) or Eghwoeba (Eba +Ripe Plantain) . I had my with Eba.

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