Esa soup, Sesame seed soup
Esa soup, Sesame seed soup is a rich tasting soup and it is basically cooked in the same way as egusi soup.
Ingredients
- Meat
- Stockfish
- Dry fish
- 2 cup Sesame seed
- ¾ cup Palm oil (3 cooking spoons)
- 1 large onions
- 3 scotch bonnet (fresh pepper, ata rodo)
- ½ cup Crayfish
- 2 small okpei
- 1 bunch green (amaranth green)
- ½ cup bitter leaf (onugbu)
Instructions
- Place beef in a pot, season with salt and seasoning cube, add some sliced onions and a little water.
- Wash and add stockfish. Boil over medium heat until soft.
- Wash dry fish and set aside.
- Toast sesame seed until slightly coloured (Click to learn how to toast sesame seed).
- Leave seeds to cool a little then grind into a powder.
- Slice onions, grind the pepper, crayfish and okpei.
- Wash and shred green and bitter leaves.
- In a dry pot, put palm oil, when warmed through, add onions and fry until soft.
- Add ground sesame seed powder and fry for 2 minutes.
- Keep stirring to avoid burning it.
- Add stock, water, pepper, crayfish and okpei stir well, cover and cook over medium heat for 10 minutes.
- Stir from time to time.
- Add meat, stockfish, dry fish, seasoning cubes and bitter leaf, stir well, taste and add salt.
- Cover the soup and lower the heat.
- Cook for 5 minutes.
- Add chopped green or spinach and cook for 2 minutes, stir and take off the heat.
- Serve your delicious Esa soup, Sesame seed soup, with pounded yam or any swallow of choice, e.g garri, semovita or plain boiled rice.
Notes
- The sesame seed powder can be mixed with ground onions and dropped into the boiling soup. Cover and cook until the paste has dissolved into the soup then add meat, vegetables etc.
