Egusi (malabo Coconut Prawn Soup)
Egusi (Malabo Coconut Prawn Soup) is a traditional dish from Equatorial Guinea, known for its rich and flavorful combination of ingredients.
Ingredients
- 1 cup egusi (ground melon seeds)
- 1 pound prawns, peeled and deveined
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 tomato, diced
- 1 scotch bonnet pepper, chopped
- 1/2 teaspoon ground crayfish
- Salt and pepper to taste
- 2 tablespoons palm oil
Instructions
- Heat the palm oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the egusi and cook for 5 minutes, stirring constantly.
- Pour in the coconut milk and broth, then add the diced tomato, scotch bonnet pepper, and ground crayfish.
- Bring the soup to a simmer, then add the prawns and cook for 10-15 minutes until they are pink and cooked through.
- Season with salt and pepper to taste.
- Serve the Egusi (Malabo Coconut Prawn Soup) hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Measuring cups and spoons
Serving suggestions
Serve the Egusi (Malabo Coconut Prawn Soup) with a side of steamed rice or fufu for a complete and satisfying meal.
Tips & tricks
For a spicier soup, add more scotch bonnet pepper according to your preference.
Cost
$20