Obe Efo Elegusi (Egusi Soup) is a traditional Nigerian recipe for a classic dish of beef and smoked fish in an onion, chilli, bell pepper and amaranth leaf base that's finished and thickened with ground egusi. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Egusi Soup (Obe Efo Elegusi).
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Efo is the Nigerian for 'stew' (or 'soup' in West African parlance). Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly known as 'egusi seeds' that are extensively cultivated in Nigeria and Central Africa for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews, as in this recipe.
Shoko, also known as 'lagos spinach' are the leaves of Celosia argentea, a member of the Amaranth family used as a leafy green (the leaves, young stems and flower spikes are eaten). You can substitute any amaranth leaves and spinach can be used at a pinch. Tatashe is a type of medium-sized red Romano bell pepper, valued for its colour. For the chillies I would suggest red Scotch bonnets.
Ingredients:
1 kg Beef, cut into serving-sized pieces
1 medium Stockfish head
1 medium-sized Smoked fish
1 medium-sized bunch of Shoko leaves
4 Fresh chilli peppers
4 large Fresh tomatoes
4 large Tatashe
1 large Onion, coarsely chopped
150g Egusi
2 Maggi cubes
1 small wrap of Iru (fermented and smoked locust beans)
1½ litres Water
Salt, to taste
Method:
Coarsely chop the chillies, tatshes and tomatoes. Combine in a mortar and pound to a paste. Scrape the mixture into a bowl and set aside for later. Add the chopped onion to the mortar and pound to a paste.
Wash the meat, and stockfish head then place in a saucepan and season with the pounded onion paste, maggi cubes, salt and black pepper. Cover the pan with a lid, place over medium-high heat and steam until all the water dries up. Add one litre of water and continue cooking.
Pick, wash, and shred the shoko leaves, blanch for 2 minute in boiling lightly-salted water then drain and set aside. Wash and de-bone the smoked fish.
Heat the palm oil in a saucepan, then add the pounded fresh tomatoes, onion, chilli, and tatashe paste. Fry for about 5-10 minutes.
Remove the beef and stockfish from the liquid (you can add this as stock) then set the beef aside to cool. Add the stockfish, head smoked fish and water or meat stock. Cook for about 5 minutes before adding the ground egusi. Bring to a boil and cook without stirring for about 10 minutes.
Add the remaining 500ml water and continue boiling for 8-10 minutes. Add iru, maggi cubes,Stir and simmer for about 2 minutes, and season to taste with salt.
Finally add the blanched shoko leaves, and simmer for a few minutes more.
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