Ingredients with Measurements:
- 2 cups of maize flour
- 4 cups of water
- 1 cup of egusi (melon) seeds
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons of palm oil
- 2 cups of spinach, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Mortar and pestle
Step-by-step instructions:
- In a large pot, bring 4 cups of water to a boil.
- In a separate bowl, mix 2 cups of maize flour with 2 cups of cold water until it forms a smooth paste.
- Slowly add the maize paste to the boiling water, stirring constantly with a wooden spoon.
- Reduce heat to low and continue stirring until the mixture thickens and forms a smooth, sticky dough. This is obusuma.
- In a mortar and pestle, grind the egusi seeds until they form a fine powder.
- In the same pot used for the obusuma, heat 2 tablespoons of palm oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the chopped tomatoes and cook until they start to break down.
- Add the ground egusi powder and stir to combine.
- Add 2 cups of water and bring to a simmer.
- Add the chopped spinach and stir to combine.
- Season with salt and pepper to taste.
- Serve the obusuma and egusi soup hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Obusuma: low heat
- Egusi soup: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 60g
- Protein: 15g
- Fiber: 10g
Substitutions for ingredients:
- Maize flour can be substituted with cassava flour or yam flour.
- Egusi seeds can be substituted with pumpkin seeds or sunflower seeds.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add cooked chicken or beef to the egusi soup for extra protein.
- Add chopped okra to the egusi soup for a thicker consistency.
- Add ground crayfish or shrimp for extra flavor.
Tips and tricks:
- Stir the obusuma constantly to prevent lumps from forming.
- Use a wooden spoon to stir the obusuma to prevent it from sticking to the pot.
- Grind the egusi seeds in small batches to ensure a fine powder.
Storage instructions:
- Obusuma can be stored in an airtight container in the refrigerator for up to 3 days.
- Egusi soup can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat obusuma, add a small amount of water to the dough and knead until it becomes soft and pliable. Heat in the microwave or on the stove until warm.
- To reheat egusi soup, heat on the stove over medium heat until hot.
Presentation ideas:
- Serve the obusuma and egusi soup in separate bowls.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with a side of fried plantains or yams.
Suggested side dishes:
- Fried plantains or yams
Troubleshooting advice:
- If the obusuma is too dry, add a small amount of water and knead until it becomes soft and pliable.
- If the egusi soup is too thick, add more water to achieve the desired consistency.
Food safety advice:
- Make sure to cook the egusi soup until it reaches an internal temperature of 165°F to ensure that any harmful bacteria are killed.
Food history:
- Obusuma and egusi soup are traditional dishes from Kenya and other parts of East Africa.
Flavor profiles:
- Obusuma is a neutral-tasting, starchy dough that serves as a base for the flavorful egusi soup. Egusi soup is rich and nutty, with a slightly sweet and savory flavor.
Serving suggestions:
- Serve the obusuma and egusi soup hot with a side of fried plantains or yams.
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Region: Nigerian