Hello Nairaland!

I made Egusi soup and eba yesterday for the first time.

I used the following: Hot pepper, ground egusi, dried crayfish, stock fish, dried fish, beef tripe, beef chucks, stock cube and spinach.

My love said it was good, but that is because he loves me. His cousin also said it was good but that I'm missing some type of seasoning that he doesn't know the name of. What do you put in your soup?

Since you get the mind to list out all the various type of meat and fish you used, let me help you out:

Salt
Red Oil
Daddawa (ogiri)
Next time use Ugu instead of spinach, it tastes better.
Water

Give us the step wey u use make we no how we go come in cos egusi na step by step, no be asepo.

U r missin me to taste it..... It looks jadi jadi

Gboliwe:
Since you get the mind to list out all the various type of meat and fish you used, let me help you out:

Salt
Red Oil
Daddawa (ogiri)
Next time use Ugu instead of spinach, it tastes better.
Water

Oh boy o... I used palm oil, water and salt but what is ogiri?

boboLIL:
U r missin me to taste it..... It looks jadi jadi

Well they ate it almost all and I made a big pot, but they said it was missing something

I guess you mean maggi.

tpia6:
I guess you mean maggi.

I used both of these

Gboliwe:
Since you get the mind to list out all the various type of meat and fish you used, let me help you out:

Salt
Red Oil
Daddawa (ogiri)
Next time use Ugu instead of spinach, it tastes better.
Water

Ugu is pumpkin leaf?

BlackGirlLost:


Oh boy o... I used palm oil, water and salt but what is ogiri?

Google is free

BlackGirlLost:


Ugu is pumpkin leaf?

Yes

Gboliwe:


Google is free

Apparently, so were your school fees also free

Gboliwe:

Google is free

Not nice.

Gboliwe:
Yes

So why didn't you respond as above. Not cool ok

BlackGirlLost:


Apparently, so were your school fees also free

SMH, let's see how you'll ever learn with this attitude. Keep waiting for me to spoon-feed you with knowledge.

Mcheeeeeeeeeeeeeeeeeeeeeeeeeeeeeew

Its preferable to use Knorr Chicken cubes, it brings out a better taste. I usually use bitter leaf and uziza cos that's how my dad likes it. You could also use Ugu leaves alone. From the image, its obvious the egusi isn't hand peeled (I personally prefer hand peeled). Use enough ugu (the egusi is more than the vegetable) and remember to use enough salt and pepper. I don't use ogiri.

Gboliwe:


SMH, let's see how you'll ever learn with this attitude. Keep waiting for me to spoon-feed you with knowledge.

Mcheeeeeeeeeeeeeeeeeeeeeeeeeeeeeew

You know the answer you tell her if you dont know you just ignore. Or you know and you dont want to tell her you still ignore. I dont know when it became a crime to ask questions again. Thought you were better than this anyway

BlackGirlLost:


Oh boy o... I used palm oil, water and salt but what is ogiri?

https://en.wikipedia.org/wiki/Ogiri

By the way sh.it has a yeye smell but it makes your soup taste nice. I dont use it for egusi though. I personally use it for oha soup alone.

A lot of folks use it for traditional soup its just like local maggi. Here are some pictures that may help you. The first is how ogiri looks when it is sold. The second is when you unwrap the leaves. Its the black stuff in the middle that is called ogiri. Dont do JJC and use the leaves like me (true story I did that the first time i used ogiri)
I just couldn't imagine using the black stuff, i believed the leave had to be the ogiri - ermmmmmmmmmmmmm no. That was error.com for me.


Personally since we cant taste your food, we may find it hard to judge what is missing but merely looking at the soup, i think it lacks leaves. i.e ugu leaf and perhaps bitterleaf (I use that sometimes but just a tiny weeny bit, more of ugu)

[quote author=stonecoldcafe post=36650124]

https://en.wikipedia.org/wiki/Ogiri

By the way sh.it has a yeye smell but it makes your soup taste nice. I dont use it for egusi though. I personally use it for oha soup alone.

A lot of folks use it for traditional soup its just like local maggi. Here are some pictures that may help you. The first is how ogiri looks when it is sold. The second is when you unwrap the leaves. Its the black stuff in the middle that is called ogiri. Dont do JJC and use the leaves like me (true story I did that the first time i used ogiri)
I just couldn't imagine using the black stuff, i believed the leave had to be the ogiri - ermmmmmmmmmmmmm no. That was error.com for me.


Personally since we cant taste your food, we may find it hard to judge what is missing but merely looking at the soup, i think it lacks leaves. i.e ugu leaf and perhaps bitterleaf (I use that sometimes but just a tiny weeny bit, more of ugu)

I don't think is this ogiri dt d person was referring to, the ogiri pple used in preparing egwusi soup is ogiri okpi or ogiri Nsukka, is black in colour b4 u use it u roast it small for the aroma to come out then u pound it together with pepper or crayfish.

Sleekbaby:
I don't think is this ogiri dt d person was referring to, the ogiri pple used in preparing egwusi soup is ogiri okpi or ogiri Nsukka, is black in colour b4 u use it u roast it small for the aroma to come out then u pound it together with pepper or crayfish.

Op shebi you hear oh. I nor know say different kind of ogiri dey oh.

Gboliwe:


SMH, let's see how you'll ever learn with this attitude. Keep waiting for me to spoon-feed you with knowledge.

Mcheeeeeeeeeeeeeeeeeeeeeeeeeeeeeew

So am I to take your snide comments as knowledge?

You stated "Google is free" ... so is this post on NL. What was the point or purpose? Was it helpful to me? No. I prefer to talk to people instead of machine search engines.

Abeg your forgiveness

You should probably just google some recipes and try those.

Visit dooney"s kitchen.its an online blog.

[quote author=Sleekbaby post=36669146][/quote]

that one is popularly known as DAWADAWA

The garri is poor

It does look a little somehow...maybe people from different regions make it differently but I was taught to make it with tomato, red onion and red peppers blended...let that simmer; add palm oil, seasonings (all the ones you listed plus thyme and curry), and then the rest was pretty much the same. My MIL sent me shoki seeds which we grew and I use that instead of spinach - which is too soft or doesn't really have bite to it. But you tried...the eba looks a little too soft. But the most important thing is that your guy enjoyed it. A good resource is youtube. You can find a ton of naija recipes with step by step help. Good luck!

Madam OP,
How could you expect us to tell us what is missing without tasting. The important thing is if it taste good to you and your husband.
Your cousin's preference may not taste as good to you.

The photo is making me hungry

Blend your egusi with tatashe if you are in Nigeria.

It gives your egusi soup rich color and taste.

Use ugu only or spinach and bitter leaf.

CoCoLav:
Its preferable to use Knorr Chicken cubes, it brings out a better taste. I usually use bitter leaf and uziza cos that's how my dad likes it. You could also use Ugu leaves alone. From the image, its obvious the egusi isn't hand peeled (I personally prefer hand peeled). Use enough ugu (the egusi is more than the vegetable) and remember to use enough salt and pepper. I don't use ogiri.

Pls educate me more. How did u detect the hand peeled Egusi from the picture? I only know thru d level of neatness when I want to buy in market

favouredon:
Pls educate me more. How did u detect the hand peeled Egusi from the picture? I only know thru d level of neatness when I want to buy in market

The hand peeled isn't as "neat" as the machine peeled and it costs more. You can ask your local food vendor for it when next you go to buy-- they usually have both.
Also use uziza seed (I don't know the English name) and dawadawa. They're both local seasonings and they do wonders to egusi soup. Ugu too is a definite or try properly washed bitter leaf.

favouredon:
Pls educate me more. How did u detect the hand peeled Egusi from the picture? I only know thru d level of neatness when I want to buy in market

The hand peeled isn't as "neat" as the machine peeled and it costs more. You can ask your local food vendor for it when next you go to buy-- they usually have both.
Also use uziza seed (I don't know the English name) and dawadawa. They're both local seasonings and they do wonders to egusi soup. Ugu too is a definite or try properly washed bitter leaf.

Nonso23:


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