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Chicken with Egusi

Yields4 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

 oil for frying (palm oil, peanut oil, or other cooking oil)
 2 lbs one chicken cut into bite-sized pieces
 2 onions, chopped
 2 cups chicken broth or chicken stock, or buillon cubes mixed with water
 2 tomatoes, or canned tomatoes, or tomato paste or tomato sauce
 1 cup egusi seeds (or substitute), pan roasted and ground
 1 bunch parsley, or similar, chopped
 water
 cayenne pepper or red pepper (to taste)
 black pepper (")
 salt (")
1

Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done.

2

As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes.

3

Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired.

Nutrition Facts

Servings 4