Text 19214, 71 rader
Skriven 2011-12-18 19:43:00 av JIM WELLER (1:123/140)
Ärende: okra 5
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Egusi Soup
 Categories: Soups, African, Chilies, Shrimp, Fish
      Yield: 4 servings

  1 1/2 lb Meat, poultry or fish
      1 ts Salt
    1/2 c  Onions, sliced
      1 c  Palm oil
      1 c  Egusi seeds
      2    Chili peppers
    1/2 c  Dried crayfish or shrimp
      1 bn Fresh leafy greens, OR
      1 sm pk frozen greens
  1 1/2 c  Tomato paste
      2 c  Okra, fresh or frozen

  Egusi seed--from the egusi melon--may be difficult to find. If you
  can locate it pre-ground you're in luck; otherwise, unless you have
  a food processor that's up the the task, you'll have to put it in
  a cloth or plastic bag and whack away at it with a hammer.

  Any fresh or frozen greens will do. Spinach is a common substitute
  for the "bitter leaf" that is traditional, but kale or turnip
  greens may be closer in flavor to the Nigerian original.

  The African crayfish, or rock lobster, is a saltwater crustacean
  with a slightly milder flavor than its larger lobster cousins. It
  can sometimes be found in dried form at specialty shops.

  Ideally, the consistency of the soup should be thick enough to eat
  with your fingers when scooped up with a stiff porridge, Bidia, or
  Fufu. It's also good alone or over rice.

  Cut the meat into bite-size chunks. Boil it with 1/2 teaspoon of the
  salt and half the onions in a cup of water for about 10 minutes.
  Meanwhile, in a large, heavy pot, warm the palm oil over low heat for
  about 7 minutes. While it heats, grind or crush separately the egusi
  seeds, peppers and crayfish, and tear the greens into small pieces.

  Remove oil from the heat and quickly stir in the remaining onions
  and the tomato paste. With a slotted spoon, remove meat from its
  pot and pour the cooking water into a measuring cup. Add enough
  water to make 1 cup, and, after the oil has cooled enough not to
  spatter you, pour the water carefully into the pot. Return to
  medium heat. One after the other, 2-3 minutes apart, add the
  egusi, greens, pepper, okra, crayfish, and remaining salt. Cook
  another 8-10 minutes after all the ingredients have been added, or
  until the meat is done to your liking.

  VARIATION: If you can't get egusi seed, substitute 1/4 cup of
  either tapioca flour or quick-cooking tapioca. Before adding it to
  the soup pot, whisk it into a smooth paste by mixing it with a bit
  of the hot broth.

  Source: "The Africa News Cookbook: African Cooking for Western
  Kitchens"

MMMMM

Cheers

YK Jim


... Grubs... slimy, yet satisfying.

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