Agushi Soup
(Ghanaian Egusi Soup) Recipe
Origin: Ghana Period: Traditional
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Ingredients
120g agushi (egusi) or pumpkin seeds, ground to a paste
240g smoked dried fish, washed and flaked (or equivalent in cooked meat)
10 dried shrimp, ground
2 medium tomatoes, chopped
150ml meat stock
300ml red palm oil
1 large onion, chopped
3 hot chillies, pounded to a paste
250g bitterleaf, chopped (substitute 220g collard greens/turmip greens/kale + 30g young hop leaves or dandelion leaves)
1 garlic clove, ground
salt and black pepper, to taste
Agushi Soup
(Ghanaian Egusi Soup) Preparation:
Method:Place the agushi and onion in a pestle and mortar and pound to a rough paste. Place the chillies, some of the onion paste and fish in a pot. Add a little stock, season and simmer gently. Mould the remaining agushi paste into balls and drop into the soup. Add the remaining stock along with the bitterleaf, return to a simmer and cook for 2 minutes. Add the dried shrimp and palm oil, bring to a gentle boil and cook for 2 minutes. Serve hot with FuFu (Gari in the Ga language).
Read: Recipe Articles and Reviews
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More Ghanaian recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Seafood... More recipes using Chillies... More recipes for Greens... More recipes for Fish...
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Other recipes with egusi and red palm oil as primary ingredients:
Loubia B'dersa
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