Egusi With Red Snapper Recipe

Cooking Instructions

1. 1

   Prepare the Egusi Mixture

   Grind the egusi seeds into a fine powder. In a bowl, mix the powdered egusi with a little water to form a thick paste. Set aside.

2. 2

   Cook the Base

   In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped bell pepper and scotch bonnet pepper, cooking for another 2-3 minutes.

3. 3

   Add the Egusi

   Stir in the egusi paste and cook for about 5-7 minutes, stirring occasionally to prevent burning.

4. 4

   Add the Broth

   Pour in the vegetable or chicken broth and bring to a simmer. Add salt, black pepper, and seasoning cubes. Stir well.

5. 5

   Cook the Red Snapper

   Gently add the red snapper fillets into the pot, ensuring they are submerged in the broth. Cover and simmer for about 10-15 minutes, or until the fish is cooked through.

6. 6

   Finish with Greens

   Stir in the spinach or bitter leaf and cook for an additional 5 minutes. Adjust seasoning as needed.

7. 7

   Serve

   Serve the egusi soup hot, garnished with additional spinach or bitter leaf if desired.