Homemade GRANOLA
April 10, 2017
April 25, 2017
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I’ve been all about trying new recipes these recent days..here’s another Nigerian oil-less soup you should totally try out. Be sure to had enough proteins for the family 🙂

Ingredients – 4 servings

  • 1 cup of egusi, blended
  • Vegetables (ugwu/pumpkin leaves)
  • 6 Tomatoes
  • 5 large red bell peppers (tatashe)
  • 3 scotch bonnet (ata rodo)
  • 1 large onions
  • Onions, sliced
  • Smoked Fish, stock fish, kpomo
  • Beef, chicken, boiled
  • crayfish (fresh and/or smoked)
  • 2-3 tablespoons of iru (locust beans)
  • salt, knorr cubes to taste


  1. Wash and sieve vegetables, then set aside
  2. Soak roasted fish and stock fish in hot water for 3 minutes, rinse properly, remove bones and set aside. TIP: this process softens the fish
  3. Grate some onions, mix with the egusi, add a little water and stir to form a paste
  4. Blend the peppers. So here’s the trick….To ensure the soup color is red enough just like the way palm oil makes it, add enough red pepper (tatashe)
  5. Heat a pot, add some sliced onions and saute for about a minute, then add iru. Stir together and add the pepper mixture…Fry pepper for about 10-15 minutes or until all the water in the pepper is absorbed.
  6. Now add the orisirisi (the stock fish, kpomo, smoked fish, crayfish and even beef/chicken), knorr, salt and allow to cook for 10 minutes.
  7. In between, stir to avoid the mixture from burning TIP: If you like your egusi soup a bit watery, you can add some water at this point
  8. Pick lumps of the egusi paste and place in the stew mix. Reduce heat and allow to cook for about 5 minutes.
  9. Finally, add the vegetables, stir all together, allow to steam for 3-5 minutes, in order to leave vegetables crunchy



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