oyinda.:

you don't make the lump by cooking it. you make it before u cook it.

grind the egusi.
put a bit of water in it (a LITTLE bit) and mix.
then add a little bit of oil. (a DROP or two)
mix again by smooshing the egusi with your fingers
then start making the small lumps.
add the lumps to the boiling soup right before u add the spinach.

maedan:

Lol. I can't really remember how my ma used to do it, but I think she put the egusi in a dish, added a little water, and made little lumps which she dropped into the bubbling pot of soup. In essence we never "fried" our egusi at home, we cook it.

And take it easy on the p/oil, too. Too much cholesterol, babe.

THE AMAKA:

i didn't even know what egusi lumps were until now.
i've never seen nor eaten anything with lumps in it, especially in a soup. lol
so maybe the substitute only works for making regular soup, maybe you still need the oil in order to make the lumps.
idk but i'll ask anyway.

FL Gators:

It makes the soup more sophisticated

thanks, dnt forget. Very important, I dnt have HBP planned for my 35th birthday [next year]

FL Gators:

Aint you supposed to fry the lumps before putting it inside the boiling soup? Cuz it will seperate once it gets into the soup.

chiogo:

People fry Egusi?? 

Dunno about any lumps oo. Why would you want that? 

oyinda.:

cause it tastes so good. plus it's like randomly finding bits of meat or shrimp in your soup.

THE AMAKA:

we haven't been using palm oil for the last 5 years now (cause of health reasons). i think it causes HBP (which runs in Nigerian blood) and other stuff like that.
so unhealthy.
we use a substitute now, and it's not an oil at all. gotta ask my mommy.
and i don't even notice a taste change, cause it pretty much tastes the exact same.
and i'm too lazy to learn, but i know i have to.
don't they sell some type of west african or nigerian cook book? lol

lalaboi:

Chineke me oh. . . . See tis gals. . . Still struggling to cook. . . .

Fl gator/ . . .ordinary efo elegusi u dey struggle. . . .

Amaka. . . .My bro nor go like u again!. . u nor sabi cook!

I don comot all of una for ma invisible shortlist bdat. . .except oyinda. . .ori e pe lol. .ori e wanbe!

THE AMAKA:

girl i can't cook(yet), but. . .
you even still use that unhealthy palm oil?

FL Gators:

@Faakay
Pele o. . . . se o fe ki n send egusi soup mi fun e ni?
Which city would that be?

faakay:

Dalian

every dey here oo, the chincos eat egusi too but they cook it anoda kinda of style,

na only garri no dey here wit elubo,  he pain me sha

oyinda.:

you don't make the lump by cooking it. you make it before u cook it.

grind the egusi.
put a bit of water in it (a LITTLE bit) and mix.
then add a little bit of oil. (a DROP or two)
mix again by smooshing the egusi with your fingers
then start making the small lumps.
add the lumps to the boiling soup right before u add the spinach.

Kiki2000:



You may want to adopt this method to get a very good result. Instead of using water to mix the egusi, use meat stock, (just a little to help form a nice consistency.) Knead well with your fingertips and make small lumps. Add the lumps into your hot boiling soup, then cover immediately. This in turn will help the egusi steam and bind at the same. Leave on for @10mins on low heat, before turning in anything else you may want to add, including palmoil. Hope this helps.