Efo Egusi

by - Sunday, July 06, 2014

Hey guys, welcome back to my blog.. Really really quickly I'm going to be showing you how I make Efo Elegusi, one of Naija'a most popularly served dishes at parties.

Its so easy to get it right and equally very easy to get it all wrong. I made a pot full to feed about 6 people with the below measurements..

Egusi powder (dried)
Dried crayfish
50ml of Palm oil
1 Stock cube
1 teaspoon of All purpose seasoning
A handful of Iru (locust beans)
Stock fish- any desired amount (optional)
smoked turkey- optional
3 pieces of Mackerel fish
Assorted meat (cooked)
Bitter leaf (optional)
Spinach or Efo soko
100ml of Beef stock
1 red onion
1 scotch bonnet (atarodo)


Assorted Meat

Chop the onions and scotch bonnet into tiny pieces and leave aside.

Add the palm oil in a saucepan and heat on low heat for 5 minutes.

Now add the onions and scotch bonnet pepper into your pal oil mix and leave to fry for about 5 minutes on low heat. Once fried, add the locust beans to simmer with the onion and pepper.

Add the dried egusi, stir and leave for about a minute.
You'll notice that all the content would start to dry up- don't worry that's fine

Now add the beef stock, stir and add your assorted meat by making sure you leave the mackerel fish for the last.

Also add your stock fish if you're using any, stir and check salt content. You can now add your all purpose seasoning and stock cube. Remember your beef stock contains seasonings so be careful not to add too much seasonings.

 Add the dried crayfish, leave to simmer for about 7minutes. Add the bitter leaf as you prefer, leave to cook together until you start to see the oil residue at the top of the stew. As soon as you can see this, finally add the spinach (make sure you cut into pieces) and voila "there you have it".. Enjoy by serving with Eba, Pounded Yam, Amala, Semo or better still my favourite Rice :-)

Don't forget to let me know how it goes when you try yours...!
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Happy Cooking 

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