Egusi Soup

Name: Egusi Soup
Cuisine: Nigeria
Ingredients: 2 red chillies deseeded and chopped handful of basil, shredded; 2 firm, ripe tomatoes, peeled, deseeded and chopped; 1 small onion, peeled and finely chopped; 3 tbsp groundnut (peanut) oil; salt; 2 red chillies deseeded and chopped handful of basil, shredded; 6 oz / 170 g dried hulled melon or pumpkin seeds; 6 oz / 170 g dried hulled melon or pumpkin seeds; 3 tbsp groundnut (peanut) oil; 3 tbsp groundnut (peanut) oil; 2 lb / 900 g chicken portions

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is more of a stew than a soup.

Ingredients

2 lb / 900 g chicken portions
6 oz / 170

Africa
Nigeria
Stew
Soup
Gluten-free

Method

Chop the chicken into small pieces, and put in a saucepan. Cover with water, bring to the boil, and skim any impurities from the surface. Lower the heat, and simmer, partially covered, for about 40 minutes until the chicken is tender. Remove any bones from which the meat has fallen, together with any skin, and remove the pan from the heat. Allow the fat to rise to the top, then skim off as much