Pumpkin Seed 'Egusi' style Soup and Efo Igbo
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- smoked fish
- 1 cup of pumpkin seeds
- 1 - 2 cooking spoons of palm oil
- ata lilo - fresh pepper mix
- efo igbo - eggplant leaves or any green veg
- assorted meats
- meat stock
- ground crayfish
- this is cooked exactly as you would egusi soup. i but as pumpkin seeds contain less oil, it didn't form the giant lumps i was expecting, but i would be trying it again
- Carbohydrate 0 g
- Cholesterol 36.96 mg
- Fat 1.0416 g
- Fiber 0 g
- Protein 26.208 g
- Saturated Fat 0.25536 g
- Serving Size 1 1 Serving (112g)
- Sodium 1141.28 mg
- Sugar 0 g
- Trans Fat 0.14672 g
- Calories 121 calories
Mill the pumpkin seeds to a fine powderHeat up palm oil in a pot, add chopped onions, fry, add pepper, let that fry a little too, add the assorted meat, beef stock, smoked fish and ground crayfish. Let the pepper stock reduce sufficientlyI didn't want to add this in powder form, so I took a little out of the pepper stock and mixed to form a paste. You can also use blended onionsUsing a tablespoon or your fingers, add the pumpkin seed paste in lumps into the stock. Lower the heat and allow it to cookIn a few more minutes, just as it would Egusi soup, the paste would have combined well with the pepper stock. See, I told you the green colour will disappear.Once the soup has thickened as you like it, add the green veg and stirA few more minutes, and that is your soup done
