How To Make Egusi Soup

Egusi Soup - Today I'm going to

be showing you how to make Egusi soup

since I made my last egg this would be a

lot of you have been asking me to make

another one and today I'm going to show

you another method on how to make a cozy

soup so let's get started the first

thing I'm going to be doing is to blend

together my onions and peppers and today

I'm using habanero pepper Fresno pepper

and the red bell pepper now I'm going to

add some water to this pepper and I'm

going to blend it until it becomes very

smooth and I'm going to be leaving the

list of peppers I used in the

description box below however if you

don't want to use my own combination of

Pepin's feel free to use your own

combination it's all well and good

so my pepper is well blended and it's

very smooth I'll just pour it out of my

blender and I'll be setting it aside now

to blame the Aqua succeeds I'm going to

be adding some onions

the Agusan seed itself some crayfish

and a little bit of water then I'm going

to be blending it together until it

becomes a very smooth paste feel free to

add more water to the agusi during the

blending process if you feel you are

overworking your blender however try as

much as you can not to add excess water

because you don't want the Agusta to

become so watery the egusi is now well

blended and I'll just be setting it

aside as well for the next step I'm

going to be preheating a little bit of

palm oil in a pan if you've been

following my cooking you are going to

notice that I really don't like

overheating my palm oil once my oil is

melted and in little bits hot I'll just

add the onions then I'll also be

dividing my low cost bin into two and

I'll be adding half of it first

at this stage and I'm doing this so that

the flavor of the low cost pin can be

released inside the oil now fry the

onions and the low cost Ben

for a couple of minutes until the onions

become translucent if not time to add

the blended peppers

so I'll just cover this and I'll leave

its to cook and it's very important to

check on this too every now and then to

steer it and to make sure that it's not

burning now this sauce has been cooking

for about 15 minutes now it's now time

to add some more ingredients to this I'm

going to be adding some stock and today

I'm using beef stock feel free to use

chicken stock or any stock you have at

hand I'll also be adding the remaining

low cost bean and salt to taste so I'm

going to be covering this and I will

leave it to cook for about 3 minutes so

that all the ingredients I just added

will have time to mingle together ok

it's now time to add our egusi paste so

I'm going to carefully add the egusi

inside my sauce and this is because I

want the appearance of the Agusta to

look really good once it's done if you

add your egg we see carelessly inside

the sauce you might not like the results

in appearance once it's done you can

also rinse the blender inside the sauce

if you want to I'm not going to be

mixing this at this point and I'll leave

it to cook for about 10 to 15 minutes

after that I'll come back to check on it

so the algis has been cooking for 15

minutes on a medium heat and I will

check it at this point

case is looking so beautiful so I'm

going to be mixing it and as I'm mixing

it again I'm not going to be mixing it

carelessly just for the appearance you

know so I'm loving this right now and

the next thing I'm going to do is to add

my protein and today I'm going to be

using some dry fish I'm using a little

bits of cow it's a little bits of good

meat

two bits of beef and a little bits of

tripe feel free to use your combination

or meats of fish it's all well and good

cover this once again and leave it to

cook so that all this protein can mingle

with the Agassi so this has been cooking

for about five minutes and at this point

I'm going to be adding the spinach I'm

just using the regular spinach today

feel free to use any type of vegetables

you want like bitter leave what I leave

Gugu or you know all those good leaves

you can use any one of them so I'm done

adding my spinach and as you can see the

face of the Agassi is looking really

beautiful so I'll just leave these to

simmer for about three to five minutes

and that is pretty much it this is how I

make my delicious and juicy soup as you

can see it's really looking good and I

tell you it's taste just as good so

thank you all for spending your time

with me today if you like this recipe

don't forget to leave a thumbs up for me

if there's any other tips or secrets

you've learned over the years on how to

make a very good Agassi soup feel free

to share with me in the comment section

down below

I appreciate it so much and if you try

this recipe as well I'll be very happy

to hear your feedback also next time

enjoy !

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