EFO ELEGUSI (VEG. MIXED IN MELON SOUP)Friday, April 18, 2014

 

VEGETABLE MIXED IN MELON SOUP (EFO ELEGUSI)

 

INGREDIENTS

 

1 plum/roma tomato

 

1 small red bell pepper (about 4oz)

 

1-2 habanero/scotch bonnet pepper

 

1 medium size onion

 

¼ cup of dry crayfish (optional)

 

½ cup of African ground melon (you can buy it whole and grind in a new coffee/ spice grinder)

 

1/3 cup of African red palm oil

 

½ cup of beef/chicken stock

 

1 bouillon/maggi cube (any flavor)

 

1 cup of thaw frozen collard green/spinach (about 6oz or more)

 

Salt to taste

 

 

 METHOD

1.    Pour the dry crayfish in a sieve and shake off the crumbs, soak in hot water with salt

 

2.    Wash the tomato, bell pepper, habanero, onion and blend (coarse consistency)

 

3.    Pour the palm oil in a sauce pan and place on a medium heat, add a small quantity of chopped onion and sauté for a minute

 

4.    Pour the pepper, beef stock, maggi into the oil and allow to cook for 14-16 minutes or until the sauce has reduced in size

 

5.    Pour the melon in a small bowl; add 1/8 cup of water and mix with a spoon or your hand

 

 

6.    Divide the mixed melon to 4-5 pieces and scoop into the sauce on the stove, drain the water in the crayfish and run a little cold water on it, pour in the sauce and cover for 10 minutes

 

7.    Open and stir with a spoon and taste

 

8.    Break down the melon balls to small pieces with a spoon; add the thawed vegetables, mix and taste

               

 

9.    Allow to cook uncover for 2 minutes and serve

 

 

NOTE:

- You can use any vegetable of your choice (spinach, bitterleaf, collard green etc.)

 

- You can use your already grind pepper for convenience or frozen spinach, collard green,kale etc.

 

- For crunchiness use collard green

 

- For additional flavor, toast your melon for 2-3 minutes on a medium heat or in an oven, allow to cool and grind