Nkay’s Kitchen began with the encouragement of friends. Now, it has scaled with customers enjoying her Okro soup most. Nkechi Oputa, the founder loves Facebooking and the combination of Uziza, Ukazi, Nchaowu and Ugu leaves as vegetables in soups. Below is her recipe for Egusi soup, one of her delicious dishes.
Assorted Meat (Beef, Stockfish, Kpomo, Smoked fish)
Pepper, Salt, Maggi, Crayfish to taste
Chopped Vegetables. I use Uziza, Nchaowu, Afang (Ukazi) and Ugu leaves. You can find these at an African grocery store or simply use spinach.
- Cook your assorted meat for 30 minutes. Then, add stockfish, Kpomo, smoked fish, as you like. I use Kpanla because of its flavor and taste.
- Add pepper, crayfish, and palm oil when it’s well cooked and allow it to cook for 30 seconds.
- Mix your Egusi with water so that it will be a little bit light. Then, pour it into your stock containing meat, stockfish etc. Be sure you have enough water in your stock and that it’s well spiced because the the water will give the Egusi enough space to swell and look very fine. Don’t be scared that the water will be too much. It won’t.
- After adding in the Egusi, reduce the heat and cover the pot. Give it some time, open it, and you’ll see how good it’ll come out.
- Put the chopped vegetables in the soup you’ll eat for that day. Then, refrigerate the rest. The soup looks and taste better this way.
- Stir and leave for two minutes. Your Egusi soup is ready to be served.
If you want to warm up later, add water to the level of Egusi in the pot. Then, cover and reduce the heat. It’ll look like the first day you prepared it.