I remember the first time i tried lumpy egusi soup. It was yummy and i fell instantly in love. That’s one of the fondest memories i have of one of my favorite aunties because this was her specialty. She loved making soups with lumpy egusi and had perfected the art so well, even better than anybody i know. Mkpurusu can simply be described as lumpy egusi balls. In the mouth, it makes you feel like you’re chewing on some kind of assorted meat whereas, all you’ve got is this iconic condiment. It’s quite popular in the eastern region of Nigeria and is used in making the tasty ofe mkpurusu or added to soups while cooking. Here’s how it’s prepared
Tools you’ll need:::
• Mortar & Pestle
Ingredients:::
• 2 cups ground egusi
• 2 tbsp. dried ground pepper
• 1 medium size usu
• Salt
• Water
• 2 tbsp. dried ground pepper
• 1 medium size usu
• Salt
• Water
Directions:::
Step 1: Pour the egusi into the mortar and add two tablespoons ground dried pepper, usu and a teaspoon of salt.
Step 2: pound until the oil comes out and the mixture is well blended. Add water at intervals and knead gently with a pestle.
Step 3: Mould into small balls and add to the soup of your choice. It takes about 30 minutes to make mgbam.
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