Discover Nigerian Culinary Delights: Egusi Soup, Seafood Tomato Pepper, Beske, and Dodo Ikire Recipes

Nigerian Seafood Pepper Soup is a perfect soup for any one looking to enjoy a proper delicacy, it is perfect for the rainy and cold seasons, because it warms your body from the sweet tomato and onion juice, to the hot pepper taste. Here’s a simple recipe for you to try:

Nigerian Seafood Pepper Soup Recipe

Ingredients:

• 500g assorted seafood (shrimp, prawns, fish fillets, crab, etc.)
• 4 medium-sized tomatoes, blended
• 2 bell peppers, blended
• 2 medium-sized onions, finely chopped
• 2 tablespoons ground crayfish
• 2 tablespoons pepper soup spice mix (available in African or Nigerian stores)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2-3 scallions, chopped
• 2 liters fish or vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Seafood:

• Clean and devein the shrimp.
• Cut the fish fillets into bite-sized pieces.
• Clean and prepare any other seafood you’re using.

1. Saute Vegetables:

• In a large pot, heat the vegetable oil over medium heat.
• Add the chopped onions, minced garlic, and grated ginger. Saute until the onions are translucent.

1. Add Blended Tomatoes and Peppers:

• Pour in the blended tomatoes and peppers. Cook for about 10-15 minutes until the mixture thickens and the oil begins to separate.

1. Add Spice Mix and Crayfish:

• Stir in the pepper soup spice mix and ground crayfish. Cook for an additional 5 minutes.

1. Add Broth:

• Pour in the fish or vegetable broth. Bring the mixture to a boil and then reduce the heat to simmer.

1. Add Seafood:

• Add the prepared seafood to the pot. Simmer until the seafood is fully cooked. This usually takes about 10-15 minutes, depending on the type and size of the seafood.

1. Season and Garnish:

• Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
• Garnish with chopped scallions and fresh cilantro or parsley.

1. Serve:

• Serve the seafood pepper soup hot, preferably with a side of rice, plantains, or crusty bread.

Recipe of Egusi Soup with Scent Leaf

Egusi soup with scent leaf is a delicious variation of the popular Nigerian Egusi soup, enhanced with the aromatic flavor of scent leaf, which is also known as basil. Here’s a simple recipe for preparing Egusi soup with scent leaf:

Ingredients:

1. 2 cups of ground melon seeds (egusi)
2. 1 cup of palm oil
3. 1 medium-sized onion, finely chopped
4. 2-3 tablespoons of ground crayfish
5. Pepper to taste (fresh pepper or ground pepper)
6. Seasoning cubes or powder (to taste)
7. Salt to taste
8. Meat and fish of your choice (chicken, beef, goat meat, stockfish, etc.)
9. 1 bunch of scent leaves (washed and chopped)
10. Water
11. Optional: Periwinkle (for added flavor)

Instructions:

1. Preparation of the Egusi Paste:

• In a bowl, mix the ground melon seeds (egusi) with a small amount of water to form a thick paste. Ensure there are no lumps in the paste.

1. Cooking the Meat and Fish:

• In a pot, cook your choice of meat and fish with chopped onions, seasoning cubes or powder, and salt. Add enough water to cover the meat and allow it to cook until tender.

1. Adding Palm Oil:

• Once the meat is cooked, add the palm oil to the pot. Stir well to combine with the meat.

1. Introducing the Egusi Paste:

• Gradually add the egusi paste to the pot, stirring continuously to avoid lumps. The egusi paste will start to thicken the soup.

1. Seasoning the Soup:

• Add ground crayfish, pepper (to your preferred level of spiciness), and additional seasoning cubes or powder. Adjust the salt to taste.

1. Simmering and Thicking:

• Allow the soup to simmer on low to medium heat, stirring occasionally. This will help the egusi paste thicken the soup.

1. Adding Scent Leaves:

• Add the chopped scent leaves to the soup. Stir well and let it cook for a few more minutes until the leaves wilt and release their aromatic flavor.

1. Optional: Adding Periwinkle:

• If you’re using periwinkle, add it to the soup at this point and let it cook for a few more minutes.

1. Adjusting Consistency:

• If the soup is too thick, you can add more water gradually until you achieve your desired consistency.

1. Taste Test:
   • Taste the soup and adjust the seasoning if necessary. Allow it to simmer for a few more minutes to let the flavors meld.
2. Serving:
   • Your Egusi soup with scent leaf is ready to be served! It pairs well with Nigerian swallows like eba, fufu, or pounded yam.

Enjoy the rich and aromatic flavors of Egusi soup with the unique addition of scent leaves.

Variant of Egusi Soup with Uziza Leaves

Egusi soup, Nigeria’s ubiquitous dish, offers a canvas for creative variations with diverse vegetables and meats. Today, I’m introducing a delightful twist – Egusi Soup with Uziza lumps. Given its frequent appearance on our meal table, any opportunity to enhance its flavor is warmly welcomed.

During the past weekend, I prepared my Egusi in the Calabar style, incorporating Bitter leaf and Waterleaf. While it had the slight bitter undertone I desired, there was a missing zing for me. Consequently, I embarked on creating Egusi balls infused with sliced Uziza to introduce that extra layer of excitement to the soup.

The beauty of this simple addition is that as I savored the soup, the occasional surprise of the Egusi Uziza in each swallow brought a distinct aromatic flavor. If you’re familiar with the rich aroma that Uziza imparts to soups, you can understand what I mean. Similar to how onions are used in Yoruba Egusi lumps for flavor and molding, Uziza adds a unique touch to the balls.

One might suggest simply sprinkling Uziza on top, but I prefer making the meal exceptionally special. Family and guests appreciate the effort when we add that extra touch to our food.

To prepare the Uziza balls:

1. Dry-fry 1/2 cup of Egusi and blend it into a fine powder.
2. Pound the powder with 1-2 pieces of scotch bonnet pepper, 1/4 small onion, a little seasoning cube, and salt to taste. Pound until oil starts to appear in the Egusi.
3. Wash and finely chop about 4/6 leaves of Uziza, adding them to the Egusi mixture and ensuring thorough mixing.
4. Mold the Egusi into small balls and drop them into the boiling meat stock. Arrange the meats to one side for easy placement of the balls.
5. After approximately 5-10 minutes, carefully remove the balls and set them aside. Add them back to the soup when it’s ready to be served.

Egusi Ijebu Recipe – A Variant of Egusi Soup from the Western Part of Nigeria

Egusi Ijebu is a variant of the popular Nigerian Egusi soup, specifically associated with the Ijebu people in the southwestern part of Nigeria. It is known for its unique preparation without the addition of vegetables, creating a thick and pasty texture.

The texture and flavor of Nigerian Egusi soup can vary depending on the region of Nigeria from which the recipe originates. In the southeast, the soup is typically thick and creamy, providing a rich consistency. In the southwest, the soup takes on a lumpy texture, with some communities, like the Ijebus, opting for a pasty version devoid of vegetables. Regardless of the region, the communal act of washing hands, tearing off bits of pounded carbohydrates, and savoring each mouthful is a common practice.

The pairing of soups with various swallows gives Nigerian meals a seemingly straightforward nature. However, as someone who prepares Nigerian soups, I find the process to be intricate. The time-consuming tasks of pounding, kneading, chopping, grating, or grinding ingredients on stones can be challenging. Nevertheless, the fruits of this labor consistently yield an astonishingly delightful result.

Here’s a simple recipe to prepare Egusi Ijebu:

Ingredients:

1. 2 cups of ground melon seeds (egusi)
2. 1 cup of palm oil
3. 1 medium-sized onion, finely chopped
4. 2-3 tablespoons of ground crayfish
5. Pepper to taste (fresh pepper or ground pepper)
6. Seasoning cubes or powder (to taste)
7. Salt to taste
8. Meat and fish of your choice (chicken, beef, goat meat, stockfish, etc.)
9. Water
10. Optional: Periwinkle (optional, for added flavor)

Instructions:

1. Preparation of the Egusi Paste:

• In a bowl, mix the ground melon seeds (egusi) with a small amount of water to form a thick paste. Ensure there are no lumps in the paste.

1. Cooking the Meat and Fish:

• In a pot, cook your choice of meat and fish with chopped onions, seasoning cubes or powder, and salt. Add enough water to cover the meat and allow it to cook until tender.

1. Adding Palm Oil:

• Once the meat is cooked, add the palm oil to the pot. Stir well to combine with the meat.

1. Introducing the Egusi Paste:

• Gradually add the egusi paste to the pot, stirring continuously to avoid lumps. The egusi paste will start to thicken the soup.

1. Seasoning the Soup:

• Add ground crayfish, pepper (to your preferred level of spiciness), and additional seasoning cubes or powder. Adjust the salt to taste.

1. Simmering and Thicking:

• Allow the soup to simmer on low to medium heat, stirring occasionally. This will help the egusi paste thicken the soup.

1. Optional: Adding Periwinkle:

• If you’re using periwinkle, add it to the soup at this point and let it cook for a few more minutes.

1. Adjusting Consistency:

• If the soup is too thick, you can add more water gradually until you achieve your desired consistency.

1. Taste Test:

• Taste the soup and adjust the seasoning if necessary. Allow it to simmer for a few more minutes to let the flavors meld.

1. Serving:
   • Your Egusi Ijebu is ready to be served! It is commonly enjoyed with Nigerian swallows like eba, fufu, or pounded yam.

Feel free to customize the recipe based on your preferences and enjoy this unique variation of Egusi soup.

Beske, Dodo Ikire Recipe

In Nigeria, a similar product is known as “wara,” or “Beske” is a local variety of tofu or soybean cake. The term “wara” is often used interchangeably with ffried tofu, and it is a staple in Nigerian, particularly in the diets of individuals who prefer plant-based protein sources. Wara is used in various Nigerian dishes, including soups, stews, and snacks.

Homemade Beske/Wara (Nigerian Tofu) Recipe:

Ingredients:

• Soybeans
• Water
• Nigari (coagulant) or lemon juice
• Salt and spices (to taste)
• Oil for frying

Instructions:

1. Sort and Rinse:
   • Sort the beans to remove impurities.
   • Rinse thoroughly and soak for a few minutes.
2. Peel the Beans:
   • Peel the beans to remove the outer coat. Repeat until all the coat is removed.
3. Grind the Beans:
   • In a blender or industrial mill, grind the beans to a smooth, thick paste with water.
4. Prepare Soy Milk:
   • Add water twice the amount of the paste into the paste and mix until it is loose.
   • Sieve out the milk from the beans chaff using a sieve cloth. Squeeze to extract all the milk.
   • Repeat the process with a little more water to ensure all the milk is extracted.
5. Boil the Soy Milk:
   • In a large pot, boil the raw soy milk. Watch for froth and skim it off to prevent boiling over.
   • Cook for at least 20 minutes on medium heat to bring it to a boil.
6. Add Coagulant:
   • Slowly add coagulant in little bits, watching as the milk splits. Don’t add too much at once.
   • Once the milk has split, turn off the heat and strain the milk curds using a sieve cloth. Squeeze out all the water.
7. Season and Shape:
   • Add salt and spices to the curds, mixing until well incorporated.
   • Return the mixture to the sieve cloth, tie it firmly, and squeeze further.
   • Place on a flat surface, put a heavy weighted item on it, and let the remaining water ooze out.
   • Once firm, cut the Wara into desired shapes.
8. Fry or Bake:
   • Deep fry the Wara in hot oil until golden brown. Alternatively, consider baking or air frying for a healthier option.

This detailed guide provides a clear and thorough process for making Wara at home. It’s a versatile ingredient that can be used in various Nigerian dishes. Enjoy your homemade Wara!

Dodo Ikire

Dodo Ikire, also known as Ikire Pancake, is a popular street food in Nigeria, particularly in the southwestern region. It is a sweet and fluffy pancake made with overripe plantains, often enjoyed as a snack. Here’s a basic recipe for making Dodo Ikire:

Dodo Ikire Recipe:

Ingredients:

• 3 overripe plantains
• 2 cups all-purpose flour
• 1 cup granulated sugar (adjust to taste)
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon nutmeg (optional)
• 1 teaspoon baking powder
• Pinch of salt
• Water (as needed)
• Vegetable oil for frying

Instructions:

1. Prepare Plantains:

• Peel the overripe plantains and place them in a bowl.

1. Mash Plantains:

• Mash the plantains thoroughly using a fork or potato masher until you get a smooth consistency.

1. Combine Dry Ingredients:

• In a separate bowl, mix the all-purpose flour, sugar, ground cinnamon, nutmeg, baking powder, and a pinch of salt.

1. Combine Wet and Dry Ingredients:

• Gradually add the mashed plantains to the dry ingredients. Mix well to form a thick batter. If the batter is too thick, you can add a little water to achieve a pancake batter consistency.

1. Heat Vegetable Oil:

• In a frying pan or griddle, heat vegetable oil over medium heat.

1. Fry Dodo Ikire:

• Using a ladle, scoop portions of the batter and carefully pour them into the hot oil to form small pancakes. Fry until the edges are golden brown, then flip and fry the other side.

1. Drain Excess Oil:

• Use a slotted spoon to remove the fried Dodo Ikire from the oil and place them on a paper towel-lined plate to drain any excess oil.

1. Repeat:

• Repeat the process until all the batter is used.

1. Serve:

• Dodo Ikire is ready to be served. It can be enjoyed on its own or with a side of tea or any preferred beverage.

Tips:

• Adjust the amount of sugar and spices based on your sweetness and flavor preferences.
• Experiment with the size of the pancakes to create variations in shapes.

Dodo Ikire is a delightful and sweet pancake that captures the rich flavor of overripe plantains. Enjoy making and indulging in this Nigerian street food!

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