Cabbage Egusi Soup is a traditional Ghanaian recipe for a classic stew of beef and cabbage in a tomato and vegetable oil base with egusi seeds and ground dried shrimp. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Cabbage Egusi Soup.
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This is a Ghanaian take on egusi soup where it's blended into a cabbage-based soup. Egusi, also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka are the high-protein seeds of of certain cucurbitaceous plants (typically: Cucumeropsis mannii and Citrullus lanatus), which, after being dried and ground, are used as a major ingredient in West African cuisine.
Ingredients:
250g (1/2 pound) diced beef, goat or chicken
60ml (1/4 cup) vegetable oil
2 tbsp minced garlic
2 habanero chillies, 1 whole, 1 chopped
1 medium onion, chopped
3 medium tomatoes (ripe), chopped
150g (1 cup) ground egusi
3 tbsp ground dried shrimp
200g 92 cups) shredded white cabbage
salt and freshly-ground black pepper, to taste
1 tbsp smoked paprika
Method:
Combine the meat in a pan with 600ml (2 1/2 cups) water. Season with the minced garlic clove, chopped chilli, smoked paprika, 1/2 chopped onion salt and ground black pepper. Bring to a boil, cover and cook for about 20 minutes, until the meat is tender. At this point remove the beef and set aside then reserve the stock.
Heat the oil in a heavy-based saucepan over medium heat. Add the boiled meat and fry for 4 minutes until nicely coloured then remove with a slotted spoon and set aside. Add the onions and garlic and fry for 2-3 minutes, until soft. Return the meat to the pan and add the dried shrimp. Stir in the chopped tomatoes, and whole chilli then add 250ml (1 cup) of the reserved meat stock.
Bring to a boil, reduce to a simmer, cover and cook for 5 minutes. Now stir in the egusi seeds and cook over medium heat for 6 minutes. Add more of the reserved meat stock as needed to attain the desired consistency.
Stir in the cabbage, return to a simmer and cook for 2 minutes, so the cabbage is just cooked but retains some 'bite'.
Adjust the seasonings to taste and serve with your choice of accompaniment (plantains, eba and yams).
