Ègúsí Soup | Connecticut Public

Name: Ègúsí Soup | Connecticut Public
Ingredients: 2 medium red bell peppers, (stemmed and seeded); 1 medium red onion, (roughly chopped); 4 garlic cloves; 1-inch piece of ginger, (peeled and chopped); 1 red Scotch bonnet pepper or 2 tablespoons Trinity Pepper Paste; 1 cup shelled ègúsí seeds; Fine salt to taste; 2 cups Ata Gígé; 1/4 cup red palm oil; 1 pound cooked meat or roast mushrooms; 2 pounds (about 4 cups after squeezing) mature spinach, (stemmed, blanched, and squeezed dry)

content.ctpublic.org

There are much more convenient means of making ẹ̀gúsí soup. The seeds can be bought shelled, and the stew base is a step to complete ahead. I have learned to approach the task with a delicate...

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Ingredients

2 medium red bell peppers, (stemmed and seeded)
1 medium red onion, (roughly chopped)
4 garlic cloves
1-inch piece of ginger, (peeled and chopped)
1 red Scotch bonnet pepper or 2 tablespoons Trinity Pepper Paste
1 cup shelled ègúsí seeds
Fine salt to taste
2 cups Ata Gígé
1/4 cup red palm oil
1 pound cooked meat or roast mushrooms
2 pounds (about 4 cups after squeezing) mature spinach, (stemmed, blanched, and squeezed dry)