Friday, May 23, 2008

Agushi Soup (Ghanaian Egusi Soup)

  • 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/turmip greens/kale + 30g young hop leaves or dandelion leaves)
  • 1 garlic clove, ground
  • salt and black pepper, to taste
  • 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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