Egusi Soup | Food Review | Hot 'n Hungry | Spicy Recipes From Around the World |
Acorn and Woody slurps Egusi Soup, a West African staple (Recipe at the bottom of show notes)
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Acorn is a supremely confident pig with a passion for all things spicy. Known for his unwavering self-assurance and love of hot sauce, Acorn brings a bold flavor to every dish he tries. Before diving into the culinary world, Acorn used to make pottery, crafting beautiful and unique pieces with the same enthusiasm he now applies to his spicy culinary adventures.
Woody is a tiger who was born and raised in the Omaha Zoo. With a condition called hyperphagia, Woody is always hungry and constantly on the lookout for his next meal. This insatiable appetite makes him the perfect partner for Acorn in their spicy food escapades. Together, they explore fiery flavors from around the globe, pushing their taste buds to the limit.
Every Thursday, Acorn and Woody write "Hot 'n Hungry," a food column that takes readers on a journey through the world's spiciest dishes. Their unique perspectives—Acorn's confident culinary critiques and Woody's ravenous enthusiasm—make for an entertaining and mouth-watering read. Join them as they discover new flavors, share their experiences, and inspire others to embrace the heat in their own kitchens.
If you have a suggestion for a spicy food that you think deserves an article, please email [email protected]
Make it at Home
Ingredients:
For the Egusi Paste:
1 cup ground Egusi seeds (melon seeds)
1/2 cup water
For the Soup:
1/4 cup palm oil
1 large onion, chopped
2 scotch bonnet peppers, chopped (adjust to taste)
3 cloves garlic, minced
1 pound assorted meats (chicken, beef, or goat), cut into bite-sized pieces
1 smoked fish (optional), flaked
4 cups vegetable or meat broth
1 pound fresh spinach or bitterleaf, chopped
1 teaspoon ground crayfish (optional)
Salt and pepper to taste
Instructions:
Prepare the Egusi Paste:
In a small bowl, combine the ground Egusi seeds with water to form a thick paste. Set aside.
Cook the Meat:
In a large pot, heat the palm oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and chopped scotch bonnet peppers. Sauté for another 2-3 minutes until fragrant.
Add the assorted meats to the pot and cook until browned on all sides.
Add the Broth and Simmer:
Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-30 minutes, or until the meat is tender.
Incorporate the Egusi Paste:
Scoop spoonfuls of the Egusi paste into the simmering soup, stirring gently to distribute. The paste will thicken the soup and create a creamy texture.
If using, add the ground crayfish for an extra depth of flavor.
Add the Vegetables:
Stir in the chopped spinach or bitterleaf. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
Finish and Season:
If using smoked fish, gently stir it into the soup now.
Season the soup with salt and pepper to taste. Adjust the spiciness by adding more chopped scotch bonnet peppers if desired.
Serve:
Ladle the hot Egusi soup into bowls and serve it alongside fufu, pounded yam, or rice.
Enjoy:
Dig in and savor the rich, spicy flavors of this West African delicacy!
00:00 Intro
00:22 Egusi Soup
00:35 History
01:30 The Spicy Breakdown
02:24 Our Experience
03:10 Conclusion
03:44 Suggestions
