Agushi Soup (Ghanaian Egusi Soup) is a traditional Ghanaian recipe for a classic stew of dried fish, and greens cooked in a red palm oil sauce thickened with ground shrimp and egusi (pumpkin) seeds. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Ghanaian Egusi Soup (Agushi Soup).
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Ingredients:
120g agushi (egusi) or pumpkin seeds, ground to a paste
240g smoked dried fish, washed and flaked (or equivalent in cooked meat)
10 dried shrimp, ground
2 medium tomatoes, chopped
150ml meat stock
300ml red palm oil
1 large onion, chopped
3 hot chillies, pounded to a paste
250g bitterleaf, chopped (substitute 220g collard greens/turnip greens/kale + 30g young hop leaves or dandelion leaves)
1 garlic clove, ground
salt and black pepper, to taste
Method:
Place the agushi and onion in a pestle and mortar and pound to a rough paste. Place the chillies, some of the onion paste and fish in a pot. Add a little stock, season and simmer gently. Mould the remaining agushi paste into balls and drop into the soup.
Add the remaining stock along with the bitterleaf, return to a simmer and cook for 2 minutes. Add the dried shrimp and palm oil, bring to a gentle boil and cook for 2 minutes. Serve hot with FuFu (Gari in the Ga language).
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