You can also use this recipe when preparing Egusi Soup with Ugu or Spinach. But you need a bit of adjustment. If you want to know how to do that, let me know by replying this comment and I will explain. Enjoyyyy!
Ok, I have to comment on this video. I am Afro-Caribbean, recently finding out after DNA testing that I am 49% of Nigerian (Yoruba/Ibadan) ancestry! I am super excited to learn about and explore my culture! I attempted to make Egusi soup for the first time a couple of weeks ago and after watching several videos, none were as explicative and detailed as this video! I appreciate this very much and I feel like now I can make a better Egusi soup! Thank you so much!!
Jusbnme1 we welcome you back home sister💋 you are loved💕 enjoy all our delicious recipes and wishing you much success on all your adventures rediscovering Nigerian cuisine. . in my opinion this channel offers the most explanation on cooking technique.. happy trails...
I also have a confession to make. My husband and I did not like egusi soup until we saw this recipe. I never even knew that egusi produced oil. So imagine me and hubby checking the egusi every 5 minutes the oil while it was cooking 😂. This egusi turned out so well that even my in-laws loved it. Thank you aunty Flo. You're the best
Now that is the best feedback everrrr! I am glad that you, hubby and in-laws loved it. Well done for doing a great job of it. You and hubby make a winning team! And thank you for taking the time to send me this.
I am from Cameroon and this recipe of Egussi soup, is how my mother learnt me to cook what we call Ngond. I had noticed that when some people use egussi the taste is like... uhh. And sometimes, when it is not well cooked, enough long on fire, as you said, you will stay in the small room... Just, in my tribe, we dont add any bitter leaves... Butperhps I will try. Also we eat it preferably with plantins... or Yams... Each country its meals! Thanks a lot for yours! :)
This method is one in town! I've prepared bitter leaf egusi before but I will definitely try this technique. Any soup prepared with bitter leaf, makes one consume a lot of water after eating which I so love. Thanks Ms Flo.
Yes, you are so right about that consumption of water. Even when I chew washed bitter leaves, I feel thirsty right after. I wonder why. You are welcome darling. :)
My mum never fried egusi. Our style is close but a bit different. We first mix the egusi with cold water then add it bit by bit into boiling water ( stock). Ogiri okpei is also a must for us rather we grind it with crafish. And yes i can do without egusi soup but can eat Ora for a week lol. Nice one igbo sis.
Hi flo, am not a fan to egusi soup but the way my husband prepares it makes me to love eating it always, just like yours. He does't use maggi only ogiri okpie and it taste great!!!
Wow!!!!! You're my sister that's great to hear You're doing a great job as a real igbo woman just like me oooooo My NO 1 favorite is ora soup followed by bitter leave soup and others
😂😂😂 Please ooo, chew before we call 911! I can imagine how scary that will be for someone who did not learn to do that from a young age. It is best to start with Ogbono Soup. It is slimy and helps the balls go down easily.
Flo, great job. Never know you could use ogiri okpie in an egwusi soup. I feel like eating egwusi soup now. As always very informative video. Thank you.
I have no choice but to like your videos. You are the best cook i know. The only thing remaining is to actually eat the food you cooked in real life hopefully and one day!
I just moved to Nigeria from the Caribbean..i have not done a dna test but i assume i am nigerian from my hustling spirit ooo..i feel in love with egusi soup from i had it in computer village..ever sense i have been addicted. Cant wait to learn to cook it myself
@@FloChinyere i have an ankara business and content creation business here ...i needed to get monitors for my computers lol..that computer village is serious
God bless you. I don’t like restaurant egusi because it is rarely cooked through. I can recollect raw egusi as I write this. I have not tried your method but I will next time. I rarely fry mine even though my mum taught me that method. I’m looking forwards. Yum yum. My friends have called me akpilli but I love my food. 😬
Hello! I made Egusi soup using this method twice and it was delicious. But A while after both trials, I noticed water seeping out of the soup, separated from the oil. Is that normal? Does that happen to your soup as well? I made the soup for my dad and he's the kind of person, who eats with his eyes; so he commented on that lol THANK YOU!
Sis I can't thank you enough for this video. I have wanted to live egusi soup SO much but the RAW taste of the egusi turned me off.... oh but won't God do it? Yes my sista Flo and He used you to bring it to the table and i wanna say GLORY TO GOD. Thank you beloved and i bless you and your family.
I will try this method, though the way I cook my egusi, I mix the egusi with salt and a little Knorr. Then I mould in small pieces in foil and cook for an hour. Before I start cooking with it. I use ugu though but will try onugbu. Thanks again for sharing. 😍😍
It's anambra style onugbu because at the eastern market outside Anambra you two version, the other version is usually broken. Me I prefer washing mine myself as nwa Anambra.lol. Nice video as always.keep them coming.
Yes, I have also noticed that foreigners like Egusi Soup prepared with chicken. In Igbloand one can't bring chicken near any soup that is used for fufu. 😂😂
I cook my egusi soup very long and allow it to cake multiple times. It is a long process! But I enjoy it so much. Raw egusi will purge your stomach. Who on earth doesn't cook it well.
The quantity of pepper I used is not worth blending. LOL I just chopped it with a knife. Also, this is the Igbo style of cooking Egusi Soup and it is not common for us to blend lots of pepper and add to it.
Thank you Flo for this video and for the recipe. I noticed you didn't add tomatoes to it while cooking. Is it okay to add tomatoes and at what point do you add it?
No, tomatoes are a no-no for Egusi soup, at least where I come from. You can use peppers (sweet peppers or tatashe) to brighten it if you wish, chop them and add when I added the pepper.
I love trying new ways to make something...pls can you tell me the name of the meats you used here? And is any bitter leaf ok to use? I'm in the states these ingredients are not available all the time. Also...can you make Banga soup...here they have the base in the can but I'm not sure how to make it work.
Camille Ebem I wrote the names of all the meats I used on the screen. There's only one vegetable known as bitter leaf, if you tell African food shops they will give you the correct one. For tinned banga, the way you use it to prepare banga soup is similar to the way I used it to prepare ofe akwu in the following video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IgXEJjU9kIA.html Some tinned banga contain particles so it is good practice to pour it in a bowl, mix with a little water to get the particles to settle at the bottom then slowly decant into the pot without the particles going in.
my god anty Flo please do you stay in Spain or Nigeria please let me know because I'll be going to Nigeria next year let me come nd eat in your house, my god this is delicious.
I thought it was only me ohhhh!!! People look at me like I'm mad when I say I don't like egusi! It definitely makes me want to throw up too!!!! If it's only egusi available I won't eat except I add stew to it!!! Even at that the soup has to be pipping hot!!!
022TBaby Flo’s onto something with the oha-egusi combination. That mixture really is the best way to eat egusi only few people outside Anamabra know about it.
022Tbaby you strong pass me with that stew addition. I find it hard swallowing with stew. The one time I enjoyed swallowing with stew is the Yoruba Okra and Stew combo. I resisted that so much shaking my head vehemently but my friend convinced me to try it and I surprisingly enjoyed it. But stew and egusi? That will make it even sweeter.
All Nigerian Recipes you’d be surprised at how many Imolites take the piss out of not just the combo but saying ora instead of the oha. One step further and anyone would think these people suddenly don’t remember that all these things are grassroots Anambra soups they pretty much borrowed from us. Don’t mind them. Hehehe.
flo nwannem how can I preserve bitter leafs for a long time,, in my refrigerator, should I style it or just keep it plain in freezer or within the refrigerator,, thanks
La Bishop the freezer is the best place. I store my freshly washed bitter leaves in the freezer. Watch these two videos where I talk about bitter leaves and other ingredients I brought from Nigeria: My Nigerian food ingredients: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ig0KGCC7Zqw.html Storing my Nigerian food ingredients: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TazpQRHw0gY.html
In all it's glory !!! Ha. Ha. Ha. I loooovvveee egusi, and don't mind preparing it in all manner of different ways. As long as I get my egusi. In fact, I've always cooked it with bitter leaves. But, I think I already prefer this method for the fact that I feel it would take the guess work out of knowing that "it's done, aka cooked, aka ready"... THANKS SO MUCH FOR THIS NEW TUTORIAL. I was cooking jollof rice. But, will make sure to cook egusi for super tonight !
Aunt flo could you pls next time show well the bitter leave plant so that I can check if we have it in East Africa. Tanzania Ruanda Kigali Uganda. Thank you.
All Nigerian Recipes Aunty Flo' M. I tried cooking the egusi soup following the way you cooked yours on RU-vid yesterday, it came out very nice and am happy about it. God bless you Ma.
You are welcome Favour. This one is even healthier because for fried egusi soup, you will definitely need more oil that I added here. And this one is tastier because the natural flavour of the egusi is released into the soup unlike the fried one where it is locked in by the palm oil.
Flo after 5 months i tried this today, didnt like the outcome after following it step by step, i have never cooked Egusi that long. I noticed it was like babys no 2 in the end, trust me i cooked it for 30 mins turning it too. i may try again maybe i will get it😭
Personally there are some soups I loave! with a passion N0. 1 on the list ogbono! I hate it, it taste like vomit. But egusi I love it soooo much, that's why I come to your channel
Wilfred I bought it on Amazon UK. Watch the following video of a blender and dry mill set I bought in Nigeria: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bFlYFGIiRW0.html The dry mill of that blender is great. I tested them all in that video.
I’m African American and just came back from Nigeria.... I like egusi soup IF it’s not overly fishy.... I love it when it’s spicy with goat meat. I can’t take the fish 😩 but I’m trying still
I always use the cooking method to prepare egussi soup. But I put red oil right at the start into the boiling water. Then I mix a little bit water with the egussi and make small balls looking like eggs before I put them into the boiling water. That gives you bigger pieces in the soup.
There's another recipe for Egusi Soup where you have balls in the soup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yUYRpN11jVk.html My aim with this one is to get a crumbly look rather than lumps or big pieces of egusi. For palm oil, yes as long as it gets a good boil before you put the soup down it can be added earlier. I prefer to wait for the natural oil of egusi to seep out before adding the palm oil, I have found that the soup tastes better that way. Palm oil also impedes the caking effect because it blocks the pores of the egusi. And if the egusi is already in the pot, its bright colour helps me gauge more correctly the quantity of palm oil I need to add. For me, adding palm oil to the water will be like stabbing in the dark if you know what I mean.
